Diez-Caballero Vendimia Seleccionada, Rioja DOCa, Spain

迪茲卡瓦列羅酒莊精選采收紅葡萄酒

點擊次數(shù)：3478

There is an herbal and leafy freshness in the 2018 Vendimia Seleccionada, which abandons the Reserva mention and changes the image to something more modern. It was produced with Tempranillo from their 60+-year-old vines from two plots in Elciego, fermented with indigenous yeasts in concrete with malolactic in concrete and matured in French barrels for 15 months. It's peppery and spicy, with a more classical nose of cedar wood and cigar box, ripe and rich but with balance and freshness, with the ingredients and balance between them to age nicely in bottle.

The 2017 Vendimia Seleccionada seems like a triumph over an adverse vintage like 2017. The wine is riper, but it seems like a soft vinification made it find a nice balance, with a more modern and perfumed profile. It's a selection from their oldest vines in Elciego that fermented with indigenous yeasts and matured in French barrique for 15 months. It's sold with a generic back label without entering into Crianza or Reserva denominations. This is drinking well now. It was bottled in May 2019.

The perfumed and modern 2016 Vendimia Seleccionada combines ripeness with elegance, power with finesse and has a medium-bodied palate with very good freshness and very fine tannins. This should age beautifully in bottle.

The 2015 Vendimia Seleccionada is only produced in special vintages; Díez-Caballero considers it a wine for a long life in bottle. It's produced with Tempranillo grapes from two vineyards planted over 60 years ago. The grapes fermented with selected yeasts in concrete vats and the wine matured in French and Centro European oak barrels for 15 months. It's aromatic, elegant, perfumed, floral and complex. It's medium-bodied, polished, sleek and very tasty. It was bottled in October 2017.

The 2011 Vendimia Seleccionada shows higher ripeness, consistent with the character of the year. Produced with the fruit from their oldest Tempranillo vineyards in Elciego, it fermented in cement tanks and aged for 18 months in French oak. This is cleaner and oakier than previous vintages, as if they had renewed a significant part of the barrels, and it also has a strong balsamic component. The palate is medium to full-bodied, with plenty of tannin and good acidity. 15,000 bottles were filled in October 2013.