I’ve been waiting to open this bottle for a while. After reading about it in the New York Times, I bought two of the three bottles available locally and opened one when family came to visit from England.
Come to think of it, that was actually a little nasty – to spring such a geek-worthy wine on unsuspecting drinkers.
I mean, think about it – a Gran Reserva rosé from Haro, Rioja, aged for four years in American oak barrels and then four more years in the bottle prior to its release. This textured wine is unusual at best.
Rosé is usually a wine to be enjoyed immediately upon release, yet the winery recommends this one be aged longer, and even up to ten additional years. López de Heredia only makes rosés in the very ‘best’ vintages.
This wine is drinking beautifully right now. Composed of 30% Tempranillo, 60% Garnacha and the remainder 10% Viura (aka Macabeo), it has a coppery-tawny colour with a sherry-like profile.
Dried cherries and deeply creamy, it showed dried apricots, roses and honey, cinnamon, orange rind and savoury herbs. The legs are viscous and lend a medium plus body to the palate.
Dry, fresh, showing no signs of oxidation, and superbly balanced, we enjoyed this wine with Saltspring Island goat cheese and chili, soppriasoto salami and spicy Mexican sausage…and amazing company.
A magnificent WSET Outstanding wine.