Robert Parker's Wine Advocate
It wasn't easy to improve on the already impressive 2016, but the 2018 Mencía de Espanillo has done it! As before, it comes from old vineyards in the high-altitude village of Espanillo where the soils are decomposed slate. It fermented in a 5,000-liter oak vat with indigenous yeasts and matured in a 3,000-liter oak foudre for 16 months. The nose is subtly floral, as elegant as the best vintage so far, expressive, nuanced and open, with blood orange notes of freshness and a showy, spicy twist. The palate is very balanced and serious, textured with fine-grained tannins and has an austere, stony-like feeling, clean flavors and a remarkably long finish. 4,000 bottles were filled in April 2020.
Between 14ºC and 16ºC
Alcoholic and malolactic fermentation in foudres (large tun) of 2500 litres. Aged for 11 months in barrels.
Shipping to Hong Kong
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