Finca la Mata

"Smoke-accented blue fruit and violet pastille aromas, along with hints of incense and licorice...flavors smoothly blend richness and vivacity and pick up a spicy nuance as the wine stretches out." —
Josh Raynolds, Vinous Media
Appellation
Ribera del Duero D.O.
Grape(s)
100% Tinta del Pais (Tempranillo), from 60-80 year old bush vines
Altitude/Soil
900 meters / sandy clay with abundant gravel
Farming Methods
Practicing Organic (not certified)
Harvest
Hand harvested into small boxes, bunches hand sorted at the winery again prior to processing
Production
Grapes were destemmed and lightly crushed prior to fermentation with native microbes, 2 weeks of skin maceration
Aging
Aged for 10 months in a combination of 80% French and 20% American
Suggested Retail Price
$22
Wine Name
Scores
Downloads
Reviews
Finca la Mata 2015
91 (VM)
Score Publication Review Copy
91 Vinous Media (aged for eight months in 80 percent French and 20 percent American oak barrels, one-third of them new) Inky purple. Smoke-accented blue fruit and violet pastille aromas, along with hints of incense and licorice. Sappy black raspberry and blueberry flavors smoothly blend richness and vivacity and pick up a spicy nuance as the wine stretches out. Closes smooth, long and appealingly sweet, featuring sneaky tannins and an echo of ripe blue fruit.
2020 - 2025
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Finca la Mata 2016
91 (VfC) ** (WP)
Score Publication Review Copy
91 View from the Cellar As I have mentioned in the past, the Finca La Mata bottling is truly and old vine cuvée, hailing from sixty to eighty year-old tempranillo vines. It is raised in a combination of American and French casks, with one-third of the wood new each year. The 2016 Finca la Mata is an excellent young wine, wafting from the glass in a complex blend of cherries, red plums, a touch of clove, good soil tones, a lovely touch of nuttiness and a deft framing of new wood. On the palate the wine is pure, full-bodied and still fairly youthful, with a good core, fine soil inflection, moderate tannins and a long, nascently complex and very nicely balanced finish. This is still in the process of incorporating its one-third new oak and is showing a tad woody on the backend today, but this is clearly only a stage and once this wine settles in, it will drink with plenty of style and grace, so give it at least a few more months. A fine, old school, and quite red fruity example of Ribera del Duero and a great value at under twenty dollars! 2018-2035+.
Issue #75 – May/June 2018
** The Washington Post Score: ** 1/2 Stars (Excellent)
Here’s a stylish red made from tinta del pais vines (another name for tempranillo), planted more than 60 years ago. It shows cigar box aromas and flavors, with meaty, mushroomy notes, as well. Enjoy this wine with your steaks or burgers off the grill, when the hardwood smoke infuses your clothes, your sinuses and your memories for the next day or two. ABV: 14 percent.
Dave McIntyre - May 3, 2019
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Finca la Mata 2017
92 (VfC) 91 (VM) 90 (WRO)
Score Publication Review Copy
92 View from the Cellar The 2017 Finca La Mata is a fine follow-up to the lovely 2016 version. These old vines have come in at fourteen percent octane in this vintage and offer up a deep and nascently complex bouquet of black cherries, plums, cigar wrapper, lovely soil tones, gentle spice elements and a judicious framing of new oak (one-third of the casks are new each year). On the palate the wine is pure, full-bodied and rock solid at the core, with lovely fruit tones, good soil signature, buried, ripe tannins and excellent length and grip on the youthfully complex finish. This is a serious wine and deserves time in the cellar to blossom into its secondary layers of complexity, but for those a bit impatient, it is already pretty easy to drink! 2025-2055+.
John Gilman - Issue # 85 January/February 2020
91 Vinous Media Brilliant ruby-red. Spice-tinged black raspberry and cherry on the nose, along with a subtle vanilla nuance and a hint of smokiness. Juicy cherry, cassis and mocha flavors are given a spicy edge by a jolt of white pepper. Becomes sweeter and livelier with air and finishes supple and long, with even tannins and lingering red fruit character. Produced from 85-year-old vines and aged in 80% French and 20% American oak, a third of it new. 2022 – 2029
Josh Raynolds - February 2021
90 Wine Review Online With rich flavors of red and black fruits, a little spice, and a hint of licorice in the background, this lively red wine from Spain was aged for eight months in a combination of 80% French and 20% American oak. The fruit (100% Tempranillo, also known as Tinta del Pais) comes from vines more than half a century old. 2017 was a superior vintage for Finca la Mata.
Michael Franz - February 3, 2020
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Finca la Mata 2019
92 (WRO) 89 (VfC)
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92 Wine Review Online Although there’s no doubt that Ribera del Duero is a magical place for growing Tempranillo (or, as it is known locally, Tinta del Pais), I still marvel at the fact that winemaker Isaac Fernandez manages to get this wine in to virtually perfect proportionality and balance every year. Not most years — every year. After vinification, this spent eight months in wood, but that seems mostly to have enabled it to mature thanks to oxygen contact rather than impart more than a whiff of overtly oaky notes. As a result, the palate is broad and generous but still fresh with acidity, and the fruit is still primary in character, but with savory accents providing complexity from the margins. No red wine drinker could fail to enjoy this, and though Pinot freaks may prefer something lighter and Cab fans something a bit more gutsy, this is so well situated in the middle of the red spectrum that you could pour it for anybody and know you’ll deepen your friendship.
Michael Franz - Issue: December 1, 2020
89 View from the Cellar As I have mentioned in the past, the Finca La Mata is made from old vines, with these bush vines of tempranillo ranging from sixty to eighty years of age and grown at nine hundred meters above sea level on soils of sand and gravel. It is fermented with indigenous yeasts and the 2019 was raised entirely in used barrels, with the origins of the oak being ninety percent French and ten percent American wood. The 2019 Finca La Mata is riper than the 2016 and 2017 versions, coming in listed at 14.5 percent octane, but offers up a fine nose of cherries, red plums, clove-like spice tones, cigar smoke, a fine base of soil, a touch of nutskin and still a bit of spicy oak from the used casks. On the palate the wine is deep, full-bodied and ripe, with a good core, well-integrated tannins and fine length and grip on the nascently complex finish. I tend to like this bottling in the slightly less torrid vintages, but it has turned out very well in 2019, despite the heat of summer here. It will need a bit of time in the cellar to soften up its tannins, but it will be a good drink in due course. 2025-2050.
John Gilman - Issue #91 / February 2021
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