86% Tempranillo, 12% Garnacha, 2% Graciano.
Ein jetzt wunderschön zu trinkender Rioja der exquisiten Sorte. Eine Assemblage aus mehrheitlich Tempranillo und etwas von der fruchtigen Garnacha, sowie der Graciano-Traube. 27-monatige Fassreifung verleiht dieser Weinperle ein breites, feines Gewürzaroma, Lavendel, Schwarzkirsche und schwarze Beeren. Balsamischer, eleganter Wein, ausgewogen, gut strukturiert mit einem edlen Finale.
Dieser wundersame Rioja befindet sich zur Zeit in einer schönen Trinkreife, kann aber noch bis zu 10 Jahren getrunken werden. Ein weiterer Spitzenwein von Telmo Rodriguez...
218, The Wine Advocate | 30th Apr 2015 | Luis Gutiérrez
Last year I tasted the Reserva and it's now time for the 2009 Granja Remelluri Gran Reserva, which will be released worldwide around September (and therefore the price is approximate).This is a category they had not produced since 2005 and only bottled in exceptional vintages (1989, 1990, 1994, 1996, 1999, 2005). In their mountain vineyards (500 to 800 meters altitude), the 2009 season saw a cold and long winter with enough snow that provided enough water for a warm summer. It's a blend of the traditional Rioja grapes, Tempranillo, Garnacha, Graciano and the whites Viura and Malvasía. As in the past, all red wines contained a more or less small amount of white grapes and despite being considered modern when their first released their wines, today they are as classical as it gets. The wine fermented with indigenous yeasts in a combination of small stainless-steel and oak vats then matured in French oak barrels of different sizes and ages for about 17 months. It is a ripe and well-oaked red, with plenty of spice and a medium to full-bodied palate and, while approachable, it should improve in bottle. I'd wait at least one year before pulling the cork, at which time the oak will probably be better integrated. This vintage was not fully produced by Telmo, so it's kind of a transition wine where you still find a bit too much new oak. From 2010 onward this wine changes, it should be produced every year and have a significant percentage of Garnacha and less new oak, perhaps after aging in large barrels.
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