If it weren't for the drying oak and old-fashioned tart acidity, this would be even more approachable and hence even more likable. But as is, it's spicy and true to its roots, with pepper and rooty aromas preceding raspberry and cherry flavors. Best with food because it has tightness and snap more than, say, flesh, extract and richness.
HAB North America
User Avg Rating
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.