Tried this wine last night:
1. Dom.Jorel LaGarrigue Maccabeo VdF Ranci Seco IGP: Pyrenees-Orientales (Elevage 10 Ans Sous Voile; 15%; U/U) St.Paul de Fenouillet/Catalan 2003: Deep burnished bronze color; very strong rancio/Madeira-like very aldehydic quite nutty/burnt hazelnuts rather sherry-like/flor yeasty earthy/dusty quite complex nose; very tart/tangy/oxidized very aldehydic nutty/burnt peanuts fairly bitter/astringent/austere sherry/Madeira-like complex flavor w/ some bitter tannins; very long/lingering very aldehydic bitter/alcoholic/astringent/oxidized finish w/ some bitter tannins; a classic example of a rancio wine; some like a Madeira but much more aldehydic; needs food badly. $34.00 (CB)
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A wee BloodyPulpit:
1. Macabeo, or Viura, is most widely planted in the Rioja. In the Roussillon area, it is used mostly to make dessert wines.
I saw this wine on the shelves at CortiBros & knew I must try it. Darrell introduced me to the deMuller Rancios back in the late '70's. These are rancios, sweet & dry, made in the Priorat back in olden times. Now, w/ the discovery of the Priorat & all their old-vine Grenache/Carignane vnyds by EricSolomon and others of his ilk, Priorat rancios have been pretty much driven to extinction. So sad. But now those farmers also drive BMW's instead of ox-carts. Guess that's progress.
This reminded me a lot of those dry deMullers. But it was one of the most aldehydic wines I can recall. It is not a fun wine to taste on its own. Actually, w/ a bit of my ho-made 'Nduja, the wine was tamed down quite a bit. But, still, this genre is not to everyone's taste.
Tom