Malleolus de Valderramiro 2011 con estuche

"The very balsamic 2011 Malleolus de Valderramiro is always the more opulent of the single-vineyards. This is sourced from a 4-hectare plot in Pesquera de Duero planted in 1924. After fermenting in stainless vats with yeasts selected from their own vineyards, malolactic fermentation was carried out in new American oak barrels, while aging is in French barriques and lasts for 18 months. There are notes of creamy oak, with some lactic hints, damp earth and Mediterranean herbs (it was a ripe vintage) with a core of black fruit. The palate is full-bodied, round, and lush with some chewy tannins that would benefit from some time in bottle and/or powerful food, as this is year in and year out, the oakiest of all Emilo Moro wines. 7,000 bottles produced". - Luis Gutiérrez. 

More fragrant oak and baking spices than the Sanchomartin, this has an all over slick and smooth texture. Tannins are fine cut and the fruit is right in the rich and ripe blood plum and dark cherry zone. Best from 2020.

An elegant nose offering aromas of dark plum, black cherries, sweet spices and roasted coffee. The palate is generous with more black fruit, subtle oak and refined, well polished tannin.