This is a predominantly Smooth & Silky wine, but it shares structural nuances of Tone & Backbone as described in the tasting note below.
Tasting Notes
Straddling Smooth & Silky and Tone & Backbone, this medium-plus-bodied wine has acidity and tannins that follow suit. There are notes of red berries and bramble, followed by tobacco, leather, and iron, culminating with more subtle notes of licorice in the mineral-driven finish.
Body is the impression of a wines weight, density, or its ‘mouth-feel’. Some wines feel weighty, or full bodied, while others feel light bodied. Wine runs the gamut from light to full, with most falling somewhere in between.
TANNIN
Low
Subtle
Balanced
Pronounced
High
Tannin can range greatly in wine, but it is necessary to some degree, and a necessary constituent for red wines to age well. In high amounts, it can cause a drying affect, which is sensed mostly on the gums and tongue. Tannin is a natural preservative extracted from grape skins, otherwise known as polyphenols that are micronutrients and antioxidants with potential health benefits.
ACIDITY
Soft
Subtle
Balanced
Pronounced
High
Acidity is a foundational component in wine. In fact, low acidity, or ‘flabby’ wine (as the term suggests) is a negative. You can sense acidity mainly on the sides of your tongue. Acidity generally ranges from balanced to high. Crisp acidity adds freshness, making your mouth water. Acidity is a necessary element and helps to balance other components.
SWEETNESS
Dry
Off Dry
Medium Dry
Medium Sweet
Very Sweet
Most wines are characterized as dry to off-dry, but there are some grape varietals, like Riesling, that run the gamut from dry to sweet. The tip of the tongue mainly detects sweetness, which is why it is often the primary characteristic detected. Sweetness is derived from residual sugar that did not ferment into alcohol.
ALCOHOL
14%
Alcohol is the by-product of fermentation. Differing grape varieties have differing potential alcohol levels, but regardless warmer areas result in riper grapes resulting in higher alcohol. Alcohol level is an objective number, but its affect on its palate impression is largely determined with how well integrated and balanced it is with other components.
Quintessentially Spanish, perfectly balanced, and delicious.
GRAPE VARIETAL(S)
Merenzao
60%MEH-Ren-Zao
Merenzao, also known as Trousseau, was somewhat underappreciated grape from Jura in northeastern France, but has enjoyed some recent recognition for its potential in California and Oregon. It is remarkably versatile. It can make everything from Rose or sweet fortified wines like Port and Madeira in Portugal where it is called Bastardo. It recent surge in popularity is in making wines that show restraint, but full of flavor like dark berries, violets and spice.
Mencía
30%MEN-see-ya
Mencia is seeing something of a renaissance in Spain, specifically in the Bierzo, Ribeira Sacra, Monterrei and Valdeorras. Stylistically, it can vary from what was traditionally an aromatic and fruity red wine, and attractive rosé wines, to more intense, concentrated examples from low yielding vines, especially in Bierzo.
Red Berries
Tobacco
Iron
