Varieties: Bobal 70%,
Garnacha and Syrah 30%
Ageing: 12 months
French oak 90%,
American oak 10%
Nº bottles of production: 1200 bottles
Red wine of an intense cherry colour with a light and very fine shade of violet on the rim. It leaves nearly translucent tears of average thickness in the walls of the glass. Those tears give us an idea of the fantastic density of the wine.
To the nose, this wine has the shape of a powerful and fruity wine, but this is immediately refuted because of an unusual delicacy and elegance in the area.
Ripe berries as plums, cherries, strawberries and redcurrant stand out among the attack aromas. However, after slight aeration in the glass – I would never decant nor aerate this wine–, we notice the aromas of spices provided by the excellent wood where the wine has grown up: clove, cinnamon, vanilla, and far memories of sandalwood and lignum vitae.
In the mouth, it is a well balanced and creamy wine, but it will keep polishing during its compulsory aging in bottle. There is not astringency – the mixture of vintages has made a miracle in the mouth taste of this wine– and its excellent tannins plenty of ripeness seem to cover everything.
It is a frank and honest wine which, after a soft muttering, corroborates the aromas discovered by the smell. So, we find an intense retronasal passage where, after the initial pleasant fruity and seasoned sensations, we take notice of other mineral and clayey aromas which delight our senses.
The wine persistence is legendary and its aftertaste is long, intense, fruity and seasoned.
Memories are those of a great wine, of those wines that make you dream about them time and time again. Its imaginary visual appearance would be similar to a fern forest in spring, not a shadowy and humid forest, with aromas of humus, mushrooms, and chestnuts, but a well aerated forest, with oaks and beeches and clearings with some laurel and thyme bushes.
This wine will be perfectly linked with pressed hard paste cheeses: Idiazabal, Comté d’Estive, (hard) Manchego, Gouda, Parmesano, Quijo de Sao Jorge, Pecorino Sardo…
In the same way, it will be an ideal companion for stews, roasts, and sausages from Requena; also for hair and feather hunt slow cooked in the stove with love. I would cook a wild poularde in the oven; filled with red plums, black truffles and pine nuts, it would be perfect with this superb wine.
The ideal season to enjoy this wine starts right now. It is a wine that will be able to keep improving during at least one more decade.
Certainly, because of its quality, authenticity and aromatic complexity, as well as because of the delightful sensations it produces, it is the best red wine I have ever tasted from the region of Valencia.
It should be enjoyed in a Pinot Noir glass, at 16 Celsius degrees and without being previously aerated, poured out, or decanted.
Juan Ferrer Espinosa