Category Archives: Wine Articles

Grapelive: Wine of the Day November 15, 2019

2015 Timo Mayer, Pinot Noir, Close Planted, Yarra Valley, Victoria, Australia -photo grapelive

2015 Timo Mayer, Pinot Noir, Close Planted, Yarra Valley, Victoria, Australia.
The sexy red and blue fruited ruby red hued Close Planted Pinot Noir from Timo Mayer is sourced from one acre of Pinot Noir on his Yarra Valley estate, planted in the red rocky volcanic and sedimentary soils of this region of Victoria, a cool climate zone in Australia in a high density plot that produces tiny amounts of fruit per vine, that delivers sublime concentration and complexity as this 2015 version shows off with great effect. Making a selection of Chardonnay, Pinot Noir, Syrah, Cabernet Sauvignon, Nebbiolo and Gamay, Timo Mayer, who came from Germany, describes his winemaking philosophy as “bring back the funk” handcrafts single vineyard estate wines exclusively and these wines are wildly followed by his almost rabid fans and it is really hard to get your hands on them, especially in the States. Mayer believes, as he notes, that wines are made in the vineyard and therefore he tries to interfere as little as possible in the natural winemaking process and his wines are unfined and unfiltered to show the true expression of the Mayer farm’s terroir. This medium bodied Close Planted Pinot really develops in the glass with air and is riveting in its performance, tasted along with an amazing set of elite California and Burgundy Pinots in the same price class, this Mayer really held its own, and it gave me a real reference point for fair judgement, I frankly love this wine, it’s up to the hype.

The 2015 Pinot is slightly reductive and spicy with whole bunch character and a lovely lingering sense of fruit and floral tones, this is very impressive stuff with succulent and tangy red fruits, wild herb, earth and a whisper of French oak. The layering is beautiful with silky tannins and vibrant acidity that highlights each flavor detail with strawberry, black cherry, plum, pomegranate and vine picked bramble berry along with dried violets, orange tea, mineral flintiness and a nice saline note. One of Timo’s importers notes, he left his native Germany for the Yarra Valley many years ago, and he organically farms a small 2.5 hectare plot called Bloody Hill, as Timo adds “because it’s bloody steep.” Mayer produces wines that go toward elegance and purity over muscle and showiness and he is unafraid to show utter transparency and earthiness in his wines. His signature style, is in the use of whole-cluster fermentations, that he says increases complexity and giving silkier tannins and freshness. His wines have become legendary and this wine is considered some of Australia’s best Pinot Noir, which I can only agree for what I’ve tasted over the years, this is some intriguing juice. It’s hard to argue that Timo Mayer’s wines are great values at the price we have to pay in the States, but boy howdy they are, as this wine proves they are lust inducing gems.
($110 Est.) 94 Points, grapelive

Grapelive: Wine of the Day November 14, 2019

2014 Vilmart & Cie, Grand Cellier d’Or, Brut Champagne, Blances Voies, Rilly-la-Montagne 1er Cru, France -photo grapelive

2014 Vilmart & Cie, Grand Cellier d’Or, Brut Champagne, Blances Voies, Rilly-la-Montagne 1er Cru, France.
The thrilling 2014 vintage Brut Grand Cellier d’Or by Laurent Champs of Champagne Vilmart & Cie is a gorgeous wine that proves this is going to be a much better year for top bubbly than people may have thought, it shows bright intensity, fine detail, mineral tones and vinous grace on the palate. This latest collection of Vilmart is simply gorgeous stuff with amazingly pure flavors and delicacy along with lively freshness, especially this stunning 2014 vintage Grand Cellier d’Or Brut with its vivid apple and lemon fruits and subtlety divine leesy character and ultra fine mousse. This beauty gains with air and fill out richly on the palate and the beading bubbles are invigorating and creamy helping with the impression of energy and luxuriousness, while liquid mineral, brioche, hazelnut and white flowers all add to the depth and complexity. This one, with its vitality and wet stones or chalky finesse was may favorite of the main line of this set of bottlings imported by the famous grower fizz guru Terry Theise and while outstanding own its own it has the substance and structure to be a center piece wine with food, as are all of Champs’ bubbly, it is of course tasty with spicy prawns and or briny/salty caviar.

Laurent Champs is an absolute master at his craft and his Champagne is one of the world’s great wines, it was a great pleasure and honor to have tasted with him on many occasions, including as recently as last month when I sampled his current releases, and as mentioned they are all delicious, elegant and sophisticated sparklers that offer terroir driven brilliance and stylish opulence. The Vilmart Champagnes are true grower producer wines and this one comes from estate grown organic vines from a single Lieu-Dit “Blances Voies” in the Premier Cru Rilly-la-Montagne area. Laurent, who is the fifth generation at Vilmart, which was founded by Desire Vilmart in 1890 as a recoltant-manipulant, used 65 year old ungrafted Chardonnay and Pinot Noir to craft this cuvee, fermenting and aging the grapes in a combination of wood vessels including large foudre, demi muids and some barriques. Champs chose 80% Chardonnay and 20% Pinot Noir and allowed it to age on the lees for 48 months and used zero malo to preserve its laser like freshness, while being wonderfully pleasing, exotic and deep, it should age incredible well, this is special stuff. Enjoy this with your favorite people and or family for any celebration, it is a thrilling and rewarding vintage Champagne.
($120 Est.) 95 Points, grapelive

Grapelive: Wine of the Day November 13, 2019

2015 Parsonage Village Vineyard, Dario & Bixby Reserve, Carmel Valley Estate, Monterey County -photo grapelive

2015 Parsonage Village Vineyard, Dario & Bixby Reserve, Carmel Valley Estate, Monterey County.
The inky dark, purple/black and garnet edged Dario & Bixby Reserve is all estate blend of Merlot and Petit Verdot that is full of tannic power and opulently textured black fruits along with a heady perfume of violets and spice, making for an amazing and concentrated red wine. This tiny production reserve wine was a special barrel cuvee with a new Taransaud 225L barrel, one of the most prized French oak coopers noted for their quality product, especially in Bordeaux and with top estates in the Ribera del Deuro, plus a used Seguin Moreau French barrique which give this wine an seductive Saint-Emilion like appeal on the rich and full bodied palate that features crushed blackberries, sweet plum, black currant and blueberry compote along with racy spices and briar notes with lingering cinnamon, smoky vanilla, creme de cassis and a hint of incense, lavender, bitter coco and licorice. This rare bottling, which is normally done in two separate wines, is a hard get, but well worth asking (beg) the winery to dig into the library for, and or look for the individual versions, especially the 2013 and 2014 vintages.

The 2015 vintage gave a minuscule amount of fruit per vine with ultra small clusters and berries, this was especially so at Bill Parsons small vineyard, a south facing hillside only a mile east of the Carmel Valley Village which is set on chalky and rocky soils. The Merlot grown here is on a steep south facing slope that catches all the sun and produces tiny yields and small berries, making it a force to be reckoned with, this is not your grandma’s Merlot, it has the power and tannin to match most Cabs and combined with the inky/spicy Petit Verdot just makes for an incredible wine, almost totally unique and un-to itself. I have been a long time admirer of Parsonage and their commitment to being a winery that makes wine without compromise, achieving richness and depth usually not seen in Carmel Valley, more along the lines of what you’d expect of Napa or Paso, all handcrafted in tiny amounts. The Parsonage Syrah(s) are always a favorite too, be sure to check them out with 2014, 2015 and 2017 looking (drinking) great right now, they taste more like Barossa than Hermitage, but with their own sexy hedonistic twist!
($80 Est.) 93 Points, grapelive

Grapelive: Wine of the Day November 12, 2019

2017 Giuseppe Ellena, Langhe Nebbiolo DOC, Piedmonte, Italy -photo grapelive

2017 Giuseppe Ellena, Langhe Nebbiolo DOC, Piedmonte, Italy.
It’s a thrill to discover new producers, like Giuseppe Ellena of Cuneo, Piedmonte, where young winemaker Mateo Ellena is crafting some interesting wines, he has worked for both Elio Altare of La Morra and Giacoma Bologna of Rocchetta Tanaro, so comes with some serious street cred and I was impressed by his latest release, a basic Langhe Nebbiolo from estate plots in the famed La Morra zone of Barolo. The home estate is planted to vines and hazelnuts and Mateo has converted it all to organic viticulture as well as bringing a bit of what he learned at Altare and Rocchetta Tanaro, with some flair and style from both of these producers being, as he puts it, a fusing modernity with classic or traditional Barolo. This 2017 is supple and silky like a fine Pinot Noir, but with exceptional Nebbiolo flavor and character showing pretty rose petals, candied citrus, tangy herbs along with strawberry, plum and juicy red berry fruits on the lighter palate as well as dried lavender, anise and a hint of tarry earth. This smooth and fruit driven Nebbiolo is vibrant and smooth, making it easy to enjoy right away and while not overly complex or densely structured it is a very pleasing red to pop in its youth.

In Ellena’s cellar, the younger wines, like this Langhe Nebbiolo, are given soft handling, less extraction, with higher temperature ferments and shorter time in oak, if it sees wood at all, which this one doesn’t show at all, it’s as pure as can be, while his Baroo offerngs, which I’m excited to explore next, are macerated for 60+ days on the skins and raised traditionally in botti with a bit of barrique on the more intense Cru wines. Mateo’s primary and malolactic ferments are carried out with 100% indigenous yeasts and the rackings are limited in order to minimize sulfur additions. Ellena, who mostly does Nebbiolo based wines also does Dolcetto and Barbera, plus a rare white made from Nascetta, the relatively unknown Langhe white grape. This rare variety, which is light and aromatic, which was once very popular in the region, but ended up being abandoned at the turn of the 20th century, its recent rediscovery, about 10 years ago is exciting, especially as there is less than 20 acres planted worldwide! I love Nebbiolo and Ellena’s tasty little Langhe Nebbiolo is a nice quilt free version that is a solid choice for the price and perfect for casual drinking, keep an eye out for this label!
($26 Est.) 90 Points, grapelive

Grapelive: Wine of the Day November 11, 2019

2015 Cameron Winery, Nebbiolo, Willamette Valley, Oregon -photo grapelive

2015 Cameron Winery, Nebbiolo, Willamette Valley, Oregon.
The remarkable Cameron Nebbiolo reminds me a lot of Boca or Ghemme offerings from the Alto Piedmonte with its beautiful bouquet and nice acidity, it excels in being restrained yet expressive coming from the Jory (volcanic) soils of the Dundee Hills, it is one of the best, age worthy and most interesting of the new world examples of this grape. John Paul, winemaker and vigneron at Cameron Winery, most renowned for his Burgundy style Pinot Noir and Chardonnay wines, loves Italian wines and was inspired to try Northern Italian varietals in the Willamette Valley and now has Nebbiolo planted in his famous Clos Electrique estate vineyard, where these grapes mostly came from in this vintage, and he also does Friuli inspired skin contact Pinot Gris, a Ramato as well as a Radikon inspired Rouge Gris and a white blend that includes Pinot Blanc, all of which are stunning under the radar wines. John Paul, who works with sustainable and non irrigated vines and employs long maceration(s) and extended elevage is making some of Oregon’s greatest wines.

The 2015 warm and ripe on the palate filling the mouth with dense fruit, dusty tannins and layers of mineral and spice adding earthy and savory notes as it opens in the glass displaying a classic Nebbiolo personality with liquid roses, like Ruche and Vespolina showtimes show as well, along with balsamic dipped Strawberries, racy plum and juicy cherry fruits as well as a touch of red pepper, cedar, mint, blood orange rind and black licorice. At 13.1% natural alcohol, this is a powerful wine, but not heavy and it, like outstanding Barolo and Barbaresco has a way of wearing its tannin and acidity with class, texture and elegance. This ruby red and dark orange edged tinted vivid Cameron Nebbiolo has its youthful ease, but there is complexity and earthiness hiding underneath and it should gain with another 3 to 5 years, this is thrilling stuff and a great value. Cameron’s wines are deep and authentic with a serious nod to the old world, I love these wines, and the latest set are soulful and exceptional in detail and length, don’t miss this one and their 2017 vintage Pinots.
($40 Est.) 94 Points, grapelive

Grapelive: Wine of the Day November 10, 2019

2018 Dirty & Rowdy, Mourvedre “Familiar” California -photo grapelive

2018 Dirty & Rowdy, Mourvedre “Familiar” California.
The Mourvèdre Familiar, by Dirt & Rowdy is a barrel selection of all the vineyards they work with and is, as Hardy Wallace, winemaker, puts it, a living snap shot of California Mourvèdre. The blend includes vines from Monterey (Chalone), Mendocino, Contra Costa, El Dorado, plus maybe some San Benito, and Amador Counties. This 2018 vintage is one of the best and most pure yet from these guys and I love the seamless and almost dreamy quality this lighter example of Mourvedre shows, while still being true to varietal flavor with crushed flowers, earth, spice and racy red fruits. Dirty and Rowdy is unique and fun winery and label based in Petaluma, consisting of two couples in the wine industry, making wines with a naturalistic approach, raw, unconventional and focused on whole cluster Mourvedre, with a nod to Bandol and to old school California winemakers. The Dirty (Hardy & Kate) and Rowdy (Matt & Amy) families got together for a simple purpose, as Wallace notes, to craft honest natural wines that they themselves wanted to drink. According to Hardy, there’s a long story about Dirty and Rowdy involving blogs, videos, dream jobs, Atlanta, late nights spent cooking spicy fried chicken in an old cast iron skillet, and a sincere love of real wine and real food, but he’s trying to keep it simple, it is about creating Mourvedre without pretense and allowing the wine to speak for itself.

Dirty & Rowdy employed a native fermentation with zero winemaking additions, with 100% whole cluster, which gives this wine its fruity and savory tension with the vintage showing soft tannin and a warm ripe charm in the glass, and it was bottled unfiltered and unfined, with absolute minimal effective sulfites. The Familiar Mourvedre is juicy and medium bodied with whole bunches excitement on the palate with sweet raspberry, plum and pomegranate fruits as well as delicate floral notes and snappy savory elements and spices with cinnamon, pepper, lavender and minty herbs all coming through in the glass. There is a touch of raw tannin and crunchy mineral behind the youthful and ripe fruit that adds elegance and transparency of form, this is highly quaffable stuff and shows the vintage’s quality, providing insight into the more serious single terroir, single vineyard versions to come. This ruby/garnet Mourvedre gets a bit more grippy with air and reveals some classic dusty baked cherry and earthiness adding to the depth here, this Dirty & Rowdy has a lot going for it and displays this grape in a fresh easy to enjoy style. Mourvedre or Mataro as it is also know, is getting some much deserved attention with a stunning array of wines made from this grape available like those from Ian Brand, Ridge Vineyards, Bonny Doon, Halcon Vineyards, Tablas Creek, Desire Lines Wine Co., Sandlands and Dirty & Rowdy, check them out!
($33 Est.) 91 Points, grapelive

Grapelive: Wine of the Day November 9, 2019 -Happy #SherryWeek

n.v. Bodegas La Cigarrera, Manzanilla Dry Sherry, D.O. Manzanilla Sanlucar de Barrameda, Spain -photo grapelive

n.v. Bodegas La Cigarrera, Manzanilla Dry Sherry, D.O. Manzanilla Sanlucar de Barrameda, Spain.
One of my favorite sipping dry Sherry bottlings is La Cigarrera’s brisk and salty Manzanilla from the Sanlucar de Barrameda zone, its intensity makes it great with tapas, Spanish ham and briny treats, more complex than a Fino and lighter and racier than the oily/nutty and creamier medium dry styles, like Oloroso and Amontillado, with less alcohol too, making it more refreshing. The light gold hued with delicate amber tint La Cigarrera Manzanilla starts with sea shore and pecan aromas and the brisk palate is mouth watering with burnt orange, chamomile, dried apricot, peanut, saline, mineral and lemon oil. The oxidative nuttiness is tamed by the sharp acidity, this a blessing and a curse, as unfamiliar to Sherry drinkers with get a huge shock, because of the austere and severe nature of this Manzanilla, but those you know what to expect will get a thrill and have the right food pairing handy to best enjoy its vibrant personality. It takes study and diligence to understand and appreciate Sherry for its unique taste, winemaking and terroir, and though I don’t drink it often I love exploring it, from Fino, in particular Equipo Navazos, to the exceptional and sweet Pedro Ximenez or P.X., especially by Alvear, along with the classic Oloroso and Amontillado, with Lustau being a top choice, these are without question incredible versions to discover.

The star Manzanillas include La Gitana (Hidalgo), La Guita (Hijos de Rainera Perez Marin) and Solear (Barbadillo) as well as this La Cigarrera, and they are all 100% Palomino which are aged entirely under a layer of flor yeast, this biologically aging process restricts the oxidation and keeps things less oily/nutty in flavors and the close proximity to the Atlantic Ocean allows a cooler storage and more saline infused influence. The thicker the layer of flor the more it protects from air contact, this results in a slightly lighter variety of Sherry, containing virtually no glycerol (cream or textural richness) and instead combines for dry, saline notes with a fresh, zesty liveliness. Manzanilla, as mentioned is very intense, typically displaying more coastal aromas than a Fino, like sea spray, salt , kelp or even iodine notes, like this one shows. Like Fino, Manzanilla Sherries are from grapes grown on chalky and sanding soils and is produced in a Solera system of aged wines that have all developed a strong flor, which are blended, but most top Manzanilla’s are younger with an average of 3 to 7 years of age. Imported by De Maison Selections, this La Cigarrera, is a Sherry to be enjoyed as fresh and as young as possible, it is certainly better in the first 12 months after release, this one was from a 2018 batch, near the end of best by date, so be sure to check dates on the back label. Enjoy with Marcona almonds, sheep hard cheeses, spicy sardines in oil and or white anchovies, and have Happy Sherry Week 2019!
($15 Est. 375ml-Half Bottle) 90 Points, grapelive

Grapelive: Wine of the Day November 8, 2019

2016 Odonata, Cabernet Sauvignon, Prolific Vineyard, Santa Cruz Mountains -photo grapelive

2016 Odonata, Cabernet Sauvignon, Prolific Vineyard, Santa Cruz Mountains.
Odonata, on the River Road wine trail, in Monterey County is an up and coming winery and the latest releases are really attention grabbing efforts, especially their thrilling Prolific Vineyard Cabernet Sauvignon that displays beautiful and pure Cabernet fruit, smooth structural tannin and possesses a lovely textural opulence. This is an impressive effort and it is already drinking great with fabulous richness on the palate and Bordeaux like finesse and restraint, I could drink a lot more of this stuff. Winemaker Denis Hoey, who mentored under Jeff Emery, owner and winemaker at Santa Cruz Mountain Vineyard starting back in 2004 after Hoey finished his college degree at UC Santa Cruz, with their relationship developing into an Old World apprenticeship for Denis, and he became the production manager for SCMV before starting Odonata Wines in Santa Cruz 2005. Odonada found a permanent home when in 2014 Hoey and his wife, Claire, bought the old Marilyn Remark Winery in the Santa Lucia Highlands where they are raising their family, and running the Odonata Winery and tasting room. He has traveled to Italy and France on several occasions to gain a broader perspective about European winemaking techniques, and since then he’s been making interesting wines, and I discovered them about 4 years ago, when I tried their Pet-Nat, but this Cabernet takes it to another level.

Odonata sourced this Cabernet Sauvignon from a vineyard near Los Gatos on the Eastern slopes of the Santa Cruz Mountains that is planted to a few French clones and set on a mix of soils including organic matter and crushed shales with warm exposures and cool nights which gave Hoey and his team the perfect balance of ripe fruit and lively acids. Odonata, who generally only work with sustainable and organic grapes, which usually means tiny yields, enjoyed a near perfect growing season in the Santa Cruz Mountains in 2016 with this Prolific showing a rich and generous dark fruit profile and personality. Hoey employs a pretty gentle winemaking process with a nod to tradition and transparency with normal pump overs for the fist week then punchdowns once a day for almost two weeks before pressing to barrel, of which generally for his Cabernet is about 50% new and 50% seasoned French oak, though it feels like less in this wine. Classic layers unfold in the mouth with blackberry, black currant, plum and cherry fruits along with subtle wood notes, anise, minty sage and accented by the smell acacia flowers, vanilla and cedar spice. This is a full bodied treat and gains a delicate loamy and mineral tone with air and I’m sure it will thrive with bottle age, getting more interesting over time, it is a Cabernet that excels with food, especially robust cuisine. It’s a great time to discover Odonata and follow their limited releases, in particular check out the Cabernet, the Pinot Noir and their Durif (Petite Sirah) as well as the fun Pet-Nat(s).
($49 Est.) 92 Points, grapelive

Grapelive: Wine of the Day November 7, 2019

2018 Cruse Wine Company, Sparkling Rosé Valdiguié, Pétillant Naturel, Deming Vineyard, Calistoga, Napa Valley -photo grapelive

2018 Cruse Wine Company, Sparkling Rosé Valdiguié, Pétillant Naturel, Deming Vineyard, Calistoga, Napa Valley.
Michael Cruse’s sparkling wines are some of the most sought after in California, from his super rare and luxurious Methode Champenoise Ultramarine to this absolutely delicious and fun Sparkling Valdiguié Pétillant Naturel “Pet-Nat” Rosé these are tasty and serious bubbly treats. This version, with its pop cap is no pretense, slightly fruity sparkler with pure Valdiguié character, giving its Gamay like flavor and easy quaffability with fresh red peach, strawberry, seeped violets, candied watermelon and a tangy blueberry/cranberry note along with a creamy vibrant mousse, adding a touch of leesy (yeast) notes and a touch of mineral, dried herb, citrusy sweet tart and a little bit of a confectionary element likeTurkish delights, without any cloying sweetness. This will be a huge hit with Thanksgiving and or Holiday meals with low alcohol, zippy acidity and fruity generosity it will go great with everything on the table, whether it be roast turkey or ham, sweet potato and or savory stuffing.

Cruse sourced the grapes for his Sparkling Valdiguié Pet-Nat comes from the Deming Vyd in Napa Valley’s northern warmer end in the town of Calistoga on loamy, deep soils, that Cruse says, allows this 60+ year old bush trained vineyard to be both organic and dry-farmed, which adds to the intensity of concentration and shows this varietal in its best light. Cruse continues noting that his Valdiguié was whole cluster pressed using the same slow steady cycle as for his traditional method sparkling wines. The wine was then fermented a small stainless steel tank with a touch of skin contact to achieve that light pink tint, finishing at about 10.5% natural alcohol. Towards the end of the fermentation the wine was bottled, stored, and then riddled, and disgorged for clarity, with Michael adding that there was zero additions made here, no yeast, no sugar, or sulfur added, it is pure, fermented, grape juice, and that is exactly what you taste in this delightful bubbly. There is time to order Cruse Sparkling Valdiguié for Thanksgiving, plus his Nouveau Valdiguié 2019 is ready too, check them out on his website and or your favorite wine store.
($32 Est.) 90 Points, grapelive

Grapelive: Wine of the Day November 6, 2019

2017 Comando G, Garnacha, La Bruja Rozas, Vino de Pueblo, Valle del Tietar, Sierra de Gredos, Vinos de Madrid D.O., Spain -photo grapelive

2017 Comando G, Garnacha, La Bruja Rozas, Vino de Pueblo, Valle del Tietar, Sierra de Gredos, Vinos de Madrid D.O., Spain.
The talented duo of Dani Landi and Fernando Garcia are creative geniuses behind one of Spain’s hottest new wineries, Comando G, who are making wonderful and transparent old vine Garnacha wines, just a short distance away from Madrid, up in the rugged, weathered peaks of the Sierra de Gredos. Making a wine that transcends perceptions, the Comando G Garnacha is brilliant stuff showing racy red fruits, wonderful layering and heavenly length delivering red raspberry, currant, tangy strawberry, pomegranate and plum fruit along with a crunch and herbal bite of stems and wild spices, mineral and stony notes. This unique region of the greater Castilla y Leon area is close to 1,000 meter up with exceptionally cool nights year round and warm days, which allows the Grenache vines to fully mature, but still have lovely balance as this new 2017 La Bruna de Rozas shows, even in a warm vintage like this one, these wines some a ton of personality and charm with clear details and elegant finesse. The pair of college friends, Dani Landi, who also has his critically acclaimed Bodegas Daniel Jimenez-Landi and Fernando Garcia, who also works at Bodega Marañones, began exploring the Sierra de Gredos and in particular the area around Mentrida for top vineyards, finally purchasing and leasing the best sites they could find, creating their own project, Comando G in 2008, and since then have been a tear with each year being outstanding bottlings.

La Bruja de Rozas, is their village appellation blend coming from small parcels, as they put it, vineyards that are planted in the most impossible places, that includes rockfalls and natural amphitheaters high up in the most remote parts of the mountains that are all farmed to biodynamic/organic methods to give these wines a magical quality. This exceptional Garnacha is terroir driven from the high elevation and granitic sand soils making for a floral laced, perfumed wine, and the hand tended vines are all over 50 years old for this wine, though some are closer to 80 years old, adding to the depth and concentration of flavors, as well as the structured mouth feel. The Comando G La Bruja de Rozas saw a long, almost 5 month maceration with partial whole cluster and an all natural yeast fermentation followed by nine months in large oak vats, before Fernando and Dani bottled it.This region and these wines are amazing and Grenache lovers will want to discover the Sierra de Gredos, and especially the wines of Fernando Garcia and Dani Landi under their exciting Comando G label, as well as the wines under their own personal labels, in particular the Landi single cru bottlings, as well as checking out 4 Monos, a new label and Alfredo Maestro’s Carnacha from Gredos. Spain’s new generation is changing the wine world’s understanding of Iberian Peninsula, it’s a thrilling mind expanding time to be a Spanish wine drinker. This crimson/ruby La Bruja de Rozas is delicious vino that is great with food and like a fine Burgundy keeps a hold of your attention throughout the length of the meal, drink over the ext 3 to 5 years.
($35 Est.) 92 Points, grapelive