2019 Picaro Vinas Viejas 94+ WA
Dominio del Aguila
La Aguilera, Spain
$34.99/31.99 on 4+ US Low (use code: 4saves3)
The Tinto counterpart to the Clarete is a co-fermented blend of primarily Tempranillo with Albillo, Garnacha and Bobal – fruit which is strictly selected from parcels chosen for their quality, but also in response to vintage conditions. In warmer years, cooler sites are favored and in cooler vintages, warmer sites are utilized. The soils are heavier in clay, which in a dry climate like Ribera del Duero, prevents vine stress and promotes a even and simultaneous ripening of both fruit and stems – vitally important for whole cluster fermentations.
This wine drinks younger, but still firm than the Reserva which needs a few years on bottle to settle down. The fruit, structure and freshness in this wine ally to some early drinking with a decanter but can also age a good 10 years easy. Red, black and blue fruits meld together with the earthy and sacory notes that Tempranillo is so well known for.
- Grapes: Tempranillo, Garnacha & Bobal from 60-100+-year-old vines
- Soil: Sandy clay limestone, heavier clay soils, gravel
- Vinification: Hand harvested, whole cluster natural yeast co-fermentation in concrete tanks, pigeage
- Maturation: 12-20 months in French oak barrels, no racking
94+ Robert Parker Wine Advocate
The youngest of the reds I tasted, the 2019 Pícaro del Águila Tinto is their most approachable red and is still serious, vibrant and aromatic with great length and still has good aging potential. They use the grapes from the warmest vineyards they have in the village of La Aguilera, form the northern part closer to La Horra, mostly Tempranillo but with some 5% of other varieties (red and white) interplanted in the old vineyards, fermented together with full clusters and indigenous yeasts and matured in French oak barrels for 15 months. It's medium-bodied with a very fine texture, a pretty wine that drinks very well and doesn't reflect a warm year at all, as it has incredible freshness.