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