2016 El Rapolao
Prezzo di mercato
Opzioni di acquisto
Note di degustazione
Deep, vivid garnet. Vibrant, mineral- and spice-driven red fruit and floral aromas show excellent clarity and a subtle touch of earthiness. Taut and energetic on the palate, offering zesty red currant and bitter cherry flavors that deepen and turn sweeter through the midpalate. The spice and floral notes build on the impressively long finish, which leaves a smoky mineral flourish behind.
Punteggi della critica
Punteggio medio
Jancis Robinson MW
Luis Gutiérrez, Wine Advocate
Altre recensioni e punteggi
The cool and elegant character of the El Rapolao plot seems to have been amplified by the weather conditions in the 2016 La Vizcaína El Rapolao. Pérez does not own all the vineyards, so sourcing can sometimes vary within the same vineyard, and since 2016 it comes from two old plots where the Mencía is mixed with other varieties; the wine seems to have gained in depth and complexity as a result. In 2016 he did a slightly shorter maceration and matured the wine in 500-liter oak barrels for a little over 12 months. The vineyard yields well, and the wine is always expressive, balanced and elegant. It seems like slightly higher yields suit it better, and the wines have good tension and an herbal twist that adds to the complexity and freshness. 5,000 bottles produced.
The only one of his wines that is 100% Mencia. Three-month maceration with stems. He buys these grapes. Very dark crimson. Rather sweet and polished. Grainy dry tannins on the end, a bit tough and rasping. (JR)
Single-vineyard wine from the village of Rapolao. The vineyard is a Mencía-dominated field blend, but this wine is 100% Mencía. 80% stems. Mid crimson. More lifted and fragrant than the Parajes from this producer, more red-fruited and elegant with super-fine texture. (JH)