The difference in ripeness between 2011 and 2012 is quite obvious when you put your nose in the glass of their the top red 2012 Lacima, pure Mencía with a similar vinification and élevage as Lalama, always with natural yeasts. This wine is always oakier than Lalama, as all the wine fermented in 500-liter open top barrels (and no foudres), and was aged exclusively in barrique for 19 months (instead of having some time in oak vat like Lalama). That's why it's a little surprising to see a younger vintage, the wine being released before Lalama. But anyway, the palate has a creaminess that makes it very approachable, combined with good acidity that provides freshness. There is a little bit of a lactic touch in the nose, too, combined with the core of red fruit aromas and some sweet spices (cinnamon). This could be drunk now, but I'm sure it will show even better in a few months.
粵公網(wǎng)安備 44030502006249號(hào)