The DI taste test 2001 Rioja

27 August, 2008
Page 50 
== Marqués de la Concordia Reserva 2001 ==


100 per cent Tempranillo; 24 months in new French and American oak + 12 months in bottle; UK£10.99, US$19, €13

Colour: Deep, youthful purple with a tinge of age at the rim

Aroma: Remarkably fresh plum, blackcurrant, black cherry with a touch of cinnamon and smoky wood

Taste: Youthful, sour cherry and plum with prune touches. Tannin has a light touch on a spicy mid-palate. A juicy finish of impressive length, combined with high acidity, promises much development potential.

== Viña Pomal Reserva 2001 ==

85 per cent Tempranillo, 15 per cent Mazuelo/Graciano; 101ha in Haro, Rioja Alta; limestone/gravel soil; 18 months in American oak + 24 months in bottle; UK£10.49, US$16

Colour: Pale brick red, fading to pink-ochre

Aroma: Very fragrant, baked black fruits, prunes and figs with cinnamon spice and truffle

Taste: Heady style with peach stones and a spicy core. Tannin is hefty but keen acidity cuts through. One for old-school Rioja fans, and definitely needs roast meat.

== Montecillo Gran Reserva 2001 ==

100 per cent Tempranillo; 24 months French oak + minimum 36 months in bottle; selected old vine fruit; UK£16, US$25

Colour: Translucent purple, fading to orange-

pink

Aroma: Red cherry, blackcurrant, raspberry , a hint of eucalyptus and fresh cedarwood

Taste: Soft and approachable, classic style . Blackberry/blackcurrant fruit on a clean mid-palate. Plenty of tannin but it's soft and rounded, balanced by fresh acidity. Very long and elegantly complex .

== Campo Viejo Gran Reserva 2001 ==

85 per cent Tempranillo, 10 per cent Graciano,

5 per cent Mazuelo; hand-picked; 24 months in French and American oak + 36 months in bottle; UK£12.99

Colour: Dense black-purple

Aroma: Blackberry, black cherry with earthy touches of liquorice and fig, pepper and cedarwood

Taste: Baked forest fruits and liquorice backed by warming wood spice. It's dense and rich; tannin is soft and plentiful but ripe, giving immediate appeal. Ready to drink now. Good with lamb shank or autumn casseroles.



Comment

Dominic Roskrow

The serious business of bourbon

This is most odd. I’m standing with two American gentlemen in the corner of a very swish steak bar staring at a surreal painting of what we’re being told is a ship exploding as it sails towards a lighthouse. I think.

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