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90 WA. "The 2010 Phincas is a blend of Tempranillo, Graciano, Garnacha and Viura fermented with 50% of whole bunches in an oak vat. The grapes and bunches were foot trodden and then the juice pumped over until fermentation finishes. After 15 to 20 days of maceration it is pressed and the wine transferred to 500-liter used barrels where malolactic fermentation was carried out during the following spring. The wine completed its upbringing over two years in the same 500-liter barrels. It is a bright cherry color with a nose of black fruit, licorice and spices with earthy hints and some smoky bacon aromas. It has the tastiness of the chalky soils, some grainy tannins and good acidity with a pleasant bitter finish." Wine Advocate #210, Dec 2013 |