We shall begin in Spain, where my knowledge is most pressed. I will try to detail the books I am reading the wines I am tasting, and the websites I am visiting. Please feel free to respond with any questions, comments, or criticisms you might have. Without further ado....
We begin in Ribera Del Duero. An arid region in central Spain.
Varietal: Tinto Fino (an indigenous clone of Tempranillo) 100%
Nose: A powerful combination of black fruits and rich earthy aromas. Blackberry, currant, bramble and a licorice core. The earth is all fresh turned potting soil and saddle leather. Spicy. It sees a fair amount of American new oak so all the usual suspects are here. Baking spices (cinnamon, vanilla, clove) and cedary cigar box.
Palette: Stunning. Rich and dense. A grippy tannic mouthfeel with loads of licorice and blackberry. A country mile finish. Acidity is quite high and would defiantly recommend food. I had mine with Manchengo cheese, fig paste and fresh baked bread.
Signing off for now I will be back soon with a Priorat, Rias Biaxes Albarino, and a Gran Reserva Rioja. Until Then, Salut.
Joshua M. Potter
Certified Sommelier, CSW