Deep ruby, on the nose red and black cherries with red and black plum, raw walnuts, charcuterie, smokey, and carbon pencil lead. On the palate dry bright medium acid medium plus alcohol, grippy chiseled medium-plus tannins, full-body intense red fruit with slight menthol, smoked coconut, and lead swarming the mid-palate, long finish.

This a very good wine from Rioja Alta of the town Fuenmayor from the Bodegas Altanza. Their focus is reserve bottling, fermented with indigenous yeast aged in French oak three years, and additional bottle aging at least two years before release. !00% Tempranillo, most from estate vineyards. Can hold longer in bottle for another five years to soften the tannins and deepen the fruit to figs and sweet baking spices giving the palate a more meaty perfumed mouth feel along with dried violets.


EPA $25


Handmade spaghetti pasta, with Wagyu meatballs stewed in romesco bolognese, fresh shaved Zamorano cheese, and fried Spanish saffron roasted garlic eggplant rings with a cracked green peppercorn crema and crowned with spicy Catalan sauce. 

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