WTN: 2008 El Brozal Rioja

[David M. Bueker]

A single vineyard Rioja wine - 80% tempranillo, 10% graciano, 10% garnacha 14% alc by vol - grown at a site 1800' in elevation*

Extremely youthful (gee, what a shock) and thus a bit blocky, but this is quite nice. It shows dark fruit and a touch (just a touch) of wood on the nose), and that is echoed on the palate, along with some fresh, warm herbs and something kirsch-like but not hot. It's like a distilled essence of fruit. Even with some time in the glass it remains rather primary, but the balance is good (not sensing heat, even in a 76 degree room), and the finish is quite long, hinting at minerals after 30 minutes or so. I look forward to tossing a couple in the cellar to see what happens. It's an acceptable value at $29.99 for a single vineyard wine. I wish I knew the terroir expression 1 km south-west of Elvillar (where the grapes are grown).

Disclaimer: this wine in a joint venture involving new forum member Michael Quinlan who is a personal friend, as well as one of my key wine enablers at the fantastic Massachusetts shop, Table & Vine.

*Bravo for the highly informative back label

Sounds like one to get a case of and age.

Funny how mediocre Riojas drunk in the 90s are responsible for my (until recent) aversion to American oak, and it is only in the last year or so, after tasting a handful more traditional Riojas, that I have finally understood how delicious it can be when done right.

and the finish is quite long, hinting at minerals after 30 minutes or so.

That's some finish!

[David M. Bueker]

and the finish is quite long, hinting at minerals after 30 minutes or so.

That's some finish!

oops

Of course that's 30 minutes of air.

As for the oak, I certainly did not get any overpowering dill or other marker of stron American oak. That's actually the one thing the back label did not disclose - the oak treatment.

Thanks David, I am glad you enjoyed it. The oak used was French. It is mainly a limestone soil.

Have a good day!

Michael

[David M. Bueker]

New oak? Used oak? Exact percentages? Inquiring minds want to know.

And also why French, given the tradition.

Hi,
We chose the French oak, not necessarily to go against tradition, we greatly respect the history of Rioja as Spain's greatest region. Instead French oak was chosen because we didn't want to mask the flavors of the grapes or the incredible terroir.
Fermentation was performed in dodecahedron shaped tanks, 50% oak, 50% stainless steel, made by David Sampedro who is the winemaker. After fermentation the wine was transferred to barrels, half the wine went into large (400-liter) barrels, which were previously used. 25% went into new French barriques and the final 25% into 2-year old French barrique. Again the combination was to provide support to the flavors that the wine had from its varieties and Mother Nature.
Thanks for the questions, I am so glad the wine merits this much discussion!

Michael

[David M. Bueker]

2nd night report: a little more obvious richness to the fruit, and the oak comes out a bit more. It's still quite well balanced, and with the additional fruit and the oak I see even more reason to cellar a few years.