31 noviembre 2018

The carbonic maceration red 2018 31 Noviembre was produced with Garnacha and 30% Cencibel (Tempranillo) from 20-year-old organically farmed vines on limestone-rich soils. It fermented in stainless steel followed by malolactic in concrete vats. It has a smoky bacon nose that reminded me of a Syrah from the Northern Rhône. It has settled a bit and the carbonic maceration aromas seem to have settled down, so it is now floral and more elegant. The palate is perhaps a tad lighter and has a little more freshness (they confessed to using some 5% Airén for the first time in 2018). I don't know exactly what it is, but this is really delicious. 5,000 bottles were filled in November 2018 and released at the end of that month (hence its name).