Made from a selection of the best Mencia from south facing vineyards between 700 and 900 meters in elevation. The vines are over 60 years old, yielding 25 Hectoliters per hectare and are grown in calcerous clay and decomposed slate along with abundant mother rock. Grapes were harvested the 4th week of September. Grapes were hand harvested and sorted prior to destemming and fermentation with native yeasts in stainless steel tanks. The wine was aged for 18 months in French oak barrels prior to being bottled unfiltered.
The bouquet has a distinct lemon, pine and herb element along with black fruit and mocha. It’s fairly snappy and tannic, with clipping bite but also fresh, floral flavors of blueberry and herbs. Toasty and long on the finish, with some herbal leftovers and licorice. By all evidence available, 2006 was a great vintage for Bierzo reds. Top 100 Spanish Wines for 2011
Issue 2407, July 2011
The Wine Advocate
The 2006 Art is 100% Mencia sourced from low yielding 60+-year-old vines. It was fermented with native yeasts and aged for 18 months in French oak before bottling without filtration. On the nose it displays a roasted compote character along with complex spice and herb notes. Velvety-textured on the palate with considerable depth as well as finesse, this offering is all about pleasure. It can be enjoyed now but will certainly develop additional nuance with another 2-3 years of bottle age. Issue 188, April 2010
Stephen Tanzer's International Wine Cellar
Bright ruby. Seductive, expressive aromas of redcurrant, black raspberry, licorice, graphite and spicy oak. Dense, sappy and sweet but with deftly integrated acidity lifting the deep flavors of red berry preserves, tobacco, mocha and star anise. Finishes broad, sweet and very long, with fine-grained tannins thoroughly buffered by the wine's densely packed fruit. This boasts serious concentration without any undue weight and is balanced for cellaring. Issue 152, Sept/Oct 2010
Dense yet lithe, this red offers ripe, sweet cherry and kirsch flavors backed by toast, coffee, roasted spices and licorice notes. Exotic in character, yet remains fresh and focused. Drink now through 2020. Issue 3606, August 2011