“Everything in moderation, including moderation.”, says Oscar Wilde. I surmise this wine is the beautiful result of moderation in action.
This appears like a wine made with moderation from the outset: a lack of intensity from the ‘pinot-like’ colour and maybe a shortage of complexity from the shy nose and palate. But it sings in the glass. After some 30 minutes, (but can you let it sit for so long wonder?), ripe red fruit, notes of black fruit, violets, bakery, snuff and balsam on the nose- more so in-depth than an earlier a different Cuvee Bajondillo from the same winery. There are even better quality and significant sweet red fruit followed by dry violets, savoury, well-defined, balanced taste. Robust yet subtle, the fruit at a later stage moves towards the dark spectrum from dusty raspberry and cranberry fruit and a riper note of cherry underneath. The palate remains supple, tannins are tight, and the fruit length is pleasing.
Remember to decant and then serve chilled. An hour in the fridge before opening would do this a world of good. At 14%, it is not dangerous at all.
Some 85% Garnacha, 10% Syrah and 5% Cabernet Sauvignon used. Fermentation is done in stainless steel and aged for eight months in neutral French oak then more significant and aged between 500 and 3,000 litres before bottling. The grapes are from La Dehesa vineyard(whose maker won on her efforts a Pago )which I also and choose to present them in the region. Garnacha, Cabernet Sauvignon prefers a warm climate. So, this little wine for me reflects my stubborn attitude and stance for elegant fruit throughout my career, even though I have been compromising a lot for apparent reasons. Around 35% of the fruit fermented with whole bunches. The wine aged in big barrels, hence the prominent style.