Pago de Vallegarcia Syrah, Castilla La Mancha, Spain

加西亞谷帕果酒莊西拉紅葡萄酒

點(diǎn)擊次數(shù)：16471

The 2021 Syrah has contained ripeness and 14.5% alcohol, lower than in previous vintages. It's varietal with Mediterranean touches, aromas of licorice, ripe Morello cherries and wild berries and with a spicy twist. The palate is medium to full-bodied, with fine tannins, balance and clout. 10,370 bottles produced. It was bottled in December 2022 after it spent one year in new and second-use barriques.

I found notes candied fruit in the 2020 Syrah, which on paper is only slightly riper than the 2019 I tasted next to it, with 15.5% alcohol. But in practice, the wine comes through as riper and jammier, like the ripeness is different. It matured in new and second use barrels for 12 months. 10,965 bottles produced. It was bottled in March 2022.

I found textbook aromas of smoky bacon and violets in the 2019 Syrah, which also has plenty of Mediterranean herbs denoting the warm origin in the Toledo Mountains. The wine achieved 15.45% alcohol but comes through as balanced and powerful but not alcoholic or overripe at all. It's dark, spicy and brooding, full-bodied and with abundant tannins. A powerful Mediterranean Syrah.

I simply loved the nose of the 2018 Syrah, a sweet Mediterranean Syrah with notes of dry herbs, black olives and smoked bacon. Round, lush and hedonistic, this is possibly the best Syrah they have produced at the property to date, a pleasure bomb of a red that should develop nicely in bottle. The palate is full-bodied, its 15%+ alcohol goes unnoticed in an XXL balance with plenty of fine-grained tannins and lush fruit and glycerin. This is not a style that I chose to drink often, but sometimes you want this rush of ripe Syrah fruit. 24,200 bottles.

The 2017 Syrah reveals tons of smoky bacon and black olive aromas and shows expressive and varietal. It's sleek and primary, with a creamy and luxurious texture. It's soft and has very round tannins. In the warmer years, they are able to co-ferment part of Viognier with Syrah, a technique used in the Northern Rh?ne. 2017 was quite warm in the zone, so they were able to add to the vat of Syrah some skins left after the fermentation of the Viognier, something they do to stabilize color, and I guess also to provide some freshness. Truth is that the wine keeps its poise and shows very good freshness for the natural conditions of the year. 8,600 bottles produced. It was bottled in March 2019.