The 2011 Paixar is produced with old-vine Mencía grapes from south-facing slopes at high altitude on slate soils in the village of Dragonte fermented with indigenous yeasts and aged for 22 months in French oak barrels. It has an oaky nose, as is the norm with this wine in its infancy, but you need to read beyond that as there is great fruit in there. It is concentrated with perfectly ripe flavors, ultra-fine tannins and very good balance and harmony to age, perhaps not for as long as other fresher vintages would, but at least for a decade. It's balsamic with herbs, chocolate and cigar ash over the core of ripe damsons and black cherries. Patience will pay back. Some 8,000 bottles were produced.
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