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Tasting Notes
Full bodied with slight residual sugar, plus acidity with pronounced tannin, this wine explodes with flavors and aromas of blackberryy, blueberry, cherry, raspberry, tobacco, violets, mint, leather, smokey minerals, cola, and coconut.
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
14.5%
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.
Tempranillo is the most planted red grape variety in Spain and is also responsible for some of its best wines. The grape yields medium to full-bodied, mostly Tone & Backbone red wines of moderate to high levels of tannins and acidity. Flavor wise, it shows a mix of red and dark fruits, including cherry and plum, as well as leather, tobacco, with herbal and spice notes.
Garnacha
20%Gar-NATCH-a
Grenache is widely planted throughout the world but some of the best expressions come from the southern Rhone, and in Spain’s Priorat. Grenache has small berries with thick grape skins resulting in dark, tannic wine in its youth combined with an almost ripe sweetness and elevated alcohol. Often part of a blend, Grenache offers a lot of fruit, spice, with floral and herbal notes.
La Rioja Alta makes some of the highest-quality traditional wines in Rioja. They conserve many of their wines in cask and bottle and release them late, often with several years of age.
La Rioja Alta does not use French oak, keeping with the tradition of larger American-oak barrels that have helped to define the unique Rioja style since the end of the 19th century. The wines are made mainly of tempranillo but, depending on the bottle, they are also blended with small amounts of mazuelo, graciano, or garnacha, all organically farmed.
Despite extended aging, the wines have rich fruit and complex spice aromas in a structured yet refined texture.
Blackberry
Coconut
