Lovely American oak on top (on the nose), which gives it a sweet vanilla note in the mouth. But there are is a boatload of tempranillo sour cherry and acid underneath. On the finish it’s those cherries and acid, not oak. This drinks wonderfully now if you don’t mind unintegrated oak. It’s light on its feet – not terribly complex but the fruit and structure seem aligned.
If this drinks one quarter as well as the 1976 Ardanza I tasted last week after 10 or 20 years, buyers will be rewarded. And at $28 it doesn’t require a lot of working capital to put this to the test.
I enjoyed some of the 01 Ardanzas, had some bottles that were too oaky (as many other people did). This is head and shoulders above the 01 in balance and elegance.
HA! At least this wine sees rather used American oak not new. I have enjoyed this wine before. The oak is pronounced still. Did not like the Arana bottling at all.
I didn’t realize the oak was so aged (four-year-old barrels for the tempranillo).
In the course of looking that up, I came on the WA and Vinous reviews of the wine. The WA one is bizarre – no mention of oak at all and it describes the nose as having “iron.” Please tell me what iron smells like. Vinous’s descriptors accord with my experience.
The Wine Advocate: 94 > The nose is very fresh, with notes of beef blood, iron, cherries in liqueur, some subtle leather and spices plus notes of autumn forest and truffles. The palate is more lively and has some tannins that would feel better integrated with some food or a little bit of time in bottle.
Vinous / Antonio Galloni: 92 > Brilliant red. Lively, oak-spiced raspberry and cherry scents are complemented by candied rose and vanilla, with a smoky mineral topnote providing added lift. Sappy and seamless on the palate, offering juicy red fruit, mocha and coconut flavors plus a suggestion of sweet chewing tobacco. In a graceful, approachable style, finishing with strong, thrust and silky, late-arriving tannins. While this suave Rioja is quite enjoyable now, I’d give it some more time in the cellar so that the American oak is able to integrate with the wine’s fruit
I use iron in many of my Northern Rhone syrah notes, at least the ones that tend to be in my wheelhouse. Have you ever smelled a sweaty iron dumbbell in a weightroom (have you ever entered a gym? )? I get the whole blood and iron reference, just not in this wine!
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)? I get the whole blood and iron reference, just not in this wine!