"My first wine, pushing quality for Mancha, true to the character of Cencibel" —
Manuel Manzaneque, winemaker
La Mancha D.O.
100% Cencibel (Tempranillo), from 40-70 year old vines
800 meters / lime-rich, white clay
Farming Methods
Practicing Organic
Hand harvested at a low yields of 15 hl/ha between September 14 and 30
4 day pre-fermentation maceration, fermented with native microbes in stainless steel tanks
Aged between 6-8 months in lightly toasted French and American oak barrels.
Wine Name
¡Ea! 2014
92 (VfC) 90 (VM)
Score Publication Review Copy
92 View from the Cellar The wine is made from very low-yielding bush vines (fifteen hectoliters per hectare), fermented with indigenous yeasts, and this year, was raised entirely in French barrels, with twenty-five percent of the oak new. The bouquet is deep and nascently complex, offering up a fine constellation of black cherries, woodsmoke, lovely spice tones, wild fennel, a touch of cola and a deft framing of cedary oak. On the palate the wine is deep, full-bodied, focused and youthfully complex, with a rock solid core of fruit, ripe, well-integrated tannins and outstanding length and grip on the very promising finish. This is very approachable today, but it is still a puppy and will be even better with three or four years’ worth of bottle age. Fine, fine juice and a terrific bargain! 2017-2040.
90 Vinous Media (aged for six months in French oak barrels, 25 percent of them new) Deep ruby. Smoky, deeply perfumed blackberry, cherry and violet scents are complemented by hints of vanilla and dark chocolate. Sweet and seamless on the palate, offering concentrated dark berry preserve and licorice flavors that are given lift by a jolt of juicy acidity. Shows depth as well as vivacity, finishing with solid punch, very good persistence and building tannins.
2019 - 2024
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Score Publication Review Copy
88+ The Wine Advocate There is more depth and complexity in the red 2015 ¡Ea! Tinto, a pure old-vine Cencibel (the local strain of Tempranillo from La Mancha) that fermented with indigenous yeasts and matured in French and American barriques for six months. There is some rusticity and some dusty tannins that would welcome food. Very Cencibel.
Issue 234, December 2017
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