The most approximate percentage of each of them in this vintage: 85% Tempranillo Tinto Fino, 15% Cabernet Sauvignon. Once the process of fermentation has been completed, the wine remained in largecapacity wooden vats for 22 months. It then matured for 22 months in new casks, 28 months in semi-new casks and 24 months in large capacity wooden vats. The remaining time was spent in the bottle until being released.
International Wine CellarRating: 94/100 - As reviewed by International Wine Cellar in Issue 128, September/October 2006. ($335) Dark red. Intense, expressive aromas of blackberry, blueberry, cherry liqueur, sandalwood, cigar box, roasted coffee and exotic chocolate. Thick and sweet, with deep red and dark berry flavors complicated by an array of pungent spices, mocha, vanilla bean and cured tobacco. Deep, penetrating and very long on the finish, with wonderfully sweet cherry and blackcurrant flavors lingering. Built to age, but this is awfully delicious right now. (Europvin USA, Oakland, CA)