Carbonic maceration gives this Rioja a candied, somewhat odd set of aromas and flavors. It is mildly cheesy and sweet on the nose, with powdered cinnamon poking through. In the mouth, it shows even more candied cherry and raspberry, but also red licorice. Nothing overly bad about it, but still it tastes and smells a bit artificial.
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Spanish and South American Editor
Reviews wines from Argentina, Chile and Spain.
Michael Schachner is a New York-based journalist specializing in wine, food and travel. His articles appear regularly in Wine Enthusiast,
where he is a longstanding contributing editor responsible for South America and Spain. Schachner reviews more than 2,000 wines annually for WE
and regularly travels to Chile, Argentina and Spain to keep abreast of the constantly changing global wine map.