Jane Ventura Mas Vilella, Penedes, Spain

簡愛酒莊馬斯維拉紅葡萄酒

點(diǎn)擊次數(shù)：7259

The 2011 Mas Vilella is still mostly French grapes but the blend seem to be reducing the amount of Cabernet and Syrah compared with previous vintages. It's 72% Cabernet Sauvignon, 20% Syrah and 8% Sumoll fermented in stainless steel with selected yeasts and matured in new and used French oak barrels for 13 months. It still feels a bit formula-driven with the typical combination of Bordeaux herbal notes, Mediterranean undertones and generous oak. The palate is medium to full-bodied, ripe and structured by abundant tannins. Good, never the less. Give it some time in bottle. 4,000 bottles produced.

The 2010 Mas Vilella is 95% Cabernet Sauvignon and 5% Sumoll from a single vineyard planted in 1985 on stony, chalky soils with very low yields. The wine ages in 300-liter barrels for 13 months. The nose makes you think of a serious Mediterranean Cabernet, with notes of raspberry leaf, rosemary and thyme, blackberries and leather, with some organic notes in the background. The meaty, juicy palate is medium to full-bodied, with chalky tannins with well-hung game notes toward the finish. A red of strong personality. Drink now-2019. Various US importers: Fine Vines (Chicago, Illinois), Vinea (Seattle, Washington) and Casa Bruno (Portland, Oregon)

The 2009 Mas Vilella has a more floral, damson and dark plum-scented bouquet that is missing a little delineation at the moment. The palate is medium-bodied with a saline entry. The tannins are coarse, although the finish offers some fine mocha-tinged dark fruit. Drink now-2017. Importers: Fine Wines, IL; (no telephone number available); Casa Bruno, OR; tel. (503) 235-7429 and Vinea Imports, WA; tel. (206) 313-4994

Blackberry notes struggle to emerge through the firm tannins and smoky oak in this light yet structured red. Try with food. Best from 2004 through 2007. 1,000 cases made.??–TM??Region: Spain / Penedès Select to Add