From a mediocre vintage, it seems as though the winery poured on the fully toasted oak to cover up marginal fruit. This smells like burnt meat and rubber, tastes charred and baked, and finishes blackened and overly toasty, with a choppy feel and hard tannins.
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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.