I opened this 10 year old Gran Reserva yesterday.
I don’t quite know where to start, so we will begin with the blend of grapes that went into this wine;
The result is a Spanish classic…ripe, powerful fruit aged in new French barriques for two years, then a further two in bottle before release onto the market.
I pulled the cork wishing for everything from this wine. What I received was a Fine Wine experience.
The aroma that wafted up from the glass, was soft warm oak and ripe fruit now rounded out and in balance with the once overpowering taste and nose of oak, the palate is firm and soft at the same time with a pleasing tannin grip and oaky, wooded fruit flow on the finish.
In the mouth a little spice, awash with mature oak filling the plate and nose in unison.
I hate making reference to Bordeaux or Burgundy when describing the taste of wines, however, Bordeaux sprang to mind with my first sniff and taste. Then was dismissed just as quickly.
Until the next day, Bordeaux was the first thought that went through my mind… Sip after sip.
NO, it’s Spanish I kept telling myself.
Originally the wine smelt of its place. But as the wine opened up the palate and powdery tannins were from another place altogether.
Quality wine is quality wine, and this wine is a Gran Reserva. However, I found this wine to be elegant a term not often used when describing a Spanish Gran Reserva.
This wine drank beautifully by itself.
But like all good wine, it really hits its straps with food.
I enjoyed this wine with spatchcock quail cooked on a wood-fired BBQ. With thin sliced button mushrooms pan-fried in white truffle oil, on a bed of mashed potatoes. Yum
If it wasn’t for lockdown, I wouldn’t have the time to be cooking or drinking like this!
So there is a silver lining to all of this…
The Rot has set in.