Meaty, dense, savory and extremely oaky and dark on the nose. Feels tannic and tough, with intensity to spare and tons of black-fruit flavor that turns more toasted, roasted and barbecued as the wine unfolds. Finishes with burnt meat and mint flavors along with grinding tannins. Needs another 3 or 4 years, and even then it may not be a soft, friendly Mencía.
Grapes of Spain
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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.