So many blind-tastings to write about, not enough time in the day.
Going back to the archives for this medium bodied red wine that I tasted over a month ago (again, serious back-log of tastings).
From my notes, looks like I didn't do the best job documenting the structure of the wine, so it might be hard to make a guess. I seem to have been really focused on the overall flavors.
- Red Fruits
- med (-) acid
- med(-) tannin
- Vegetal notes
- Tart, bitter, especially on the finish.
- med + alcohol
Tempranillo with a little Garnacha; Somwhere from Spain (Not that old... Maybe 1-3yrs. Still seems fresh.)
Also, I didn't make a guess as to where exactly from Spain, but I did not think it was from Rioja, since I would have expected that to be more robust.
This wine didn't have the jamminess of a typical new world wine, but it had the high alcohol burn, so I thought it had to be from somewhere warm. It was a medium bodied, maybe even on the lighter style wine, and the color was pretty bright red, and it tasted that way too. This all led me down the road to...
Tempranillo is a thin-skinned grape that can make medium bodied (to fuller wines), but it is typically a little higher in tannin and, lower acid. So I thought that there had to be something else in there to make it have MED acid and LOWER Tannins. My mind went to Garnacha (or Grenache as it is known in France) typically has those red-berry flavors, can be a little higher in acid than tempranillo, and smoother (less tannin), but it still has all those red-berry characteristics.
Make your guess! Am I on the right track?
Maybe, maybe not?
The correct answer is:
Tempranillo (100%) from Cigales, Spain
(If you're interested in learning more, HERE is a lovely write-up by a Master of Wine, Jancis Robinson). I think some of the funky-bitter notes I might have been getting were from the elevation or maybe even the unique soil? Maybe it was the American Oak, which can impart DILL flavors (and, sadly I'm not a huge dill fan...)
Also, one thing to note is that this is a JOVEN wine. "Joven" means young in Spanish, and in terms of wine-aging, it just means it was not aged as long as the other aging classifications (e.g. Crianza, Riserva, Gran Riserva, etc). These classifications/rules as to how they they are aged in barrel and bottle vary from region to region.
SO. Tempranillo. Not Garnacha.
I was sort-a-kinda right?
Maybe? A little? Partial credit?