Impenetrable, and one of the darkest pitch Tempranillo’s I have tasted. Dark, dark fruits, licorice and very tight. There are glimpses of morello cherries, which really lifts the wine and points to a compelling, mysterious evolution. Exotic notes kick in after you leave the wine for a few minutes. Thyme, lavender, grenadine and blood orange. It really is wonderfully complex. There is an earthiness that reminds me of Barolo too. Nebbiolo in Rioja? Why the hell not. Destined to become one of Spain’s greatest single vineyards. WWC, May 2019
This beautifully packaged, limited-release field blend celebrates the very first plot of old bush vines Tom Puyaubert purchased in the village of Ábalos, back in 2003. La Mimbrera is a 0.5-hectare plot of vines – roughly 70% Tempranillo, 25% Garnacha and 5% Viura. The ancient Garnacha vines are 108 years old while the Tempranillo and Viura sit in the 70-80-year-old range.
The old vines are worked by mule and all the viticulture is organic. Hand harvested and co-fermented using wild yeasts. The wine is then matured in a single, used French oak barrel before being bottled unfiltered. The current release, from 2016, builds on the first release with yet more fleshy openness and more soil impact; there’s both plenty of juicy, dark cherry-scented fruit, but also a distinctive lift and freshness thanks to the chalky structure and low pH that is gifted by the active limestone soils.