Spanish New World

In the world of Spanish winemaking, a few fellows are trying something new. Something really new. These guys are taking satellite mapping to analyze the soil!!

Anyways - whatever the techniques, and even though they aren't from Rioja (joke), they still make good wine.

WINE A

clear visual;

• deep ruby centre
• moderate cherry rim with light brick tones *(little age - my guess 2005)
• moderate legs indicating alcohol 11%-12.5% max

clean nose; moderate+ intense notes of

• Spanish oak/leather
• vegetal & floral (*damp grass & lilies)
• rich terroir (I call it "baked earth syndrome" now)
• black plums & even a touch of blueberry
• slight spicy peppercorn

clean palate; 0 dryness, full-acid, full- tannin, moderate intense flavors

• baies rouges (strawberry, cherry, red currants are strong)
• leather & oak
• chalky gravel
• slight floral::: hibiscus?

moderate+/full- body, moderate+ alcohol (12%ish), long palate

These tannins are a bit chewy, and my notes said I thought this was due to long oaking. I only today learnt they oak this 10 months in American oak, then 6 months in new French... that's alot of oak for this blend of Merlot, Cab Sauv & Temperanillo. I would wait and see if the fruit can stand up to another few years for the tannins to soften. If I was to serve it - I would serve it only with food (on it's own it will rip up your tastebuds in short order) - and it would be fatty grilled meats. Think ribeye or striploin, not tenderloin. It's got a really well constructed structure to it, but the acids and the tannins are a bit overwhelming - they really do keep the fruit in the dark (as it were). Not my choice for $8/glass, but understandable for 8 Euro/bottle.

2004 Raimat "Abadia" Crianza, costers del segre (Spain) $8/glass @ JOEYS