Grapes: 100% Prieto Picudo
Produced from very low yielding (10 hectoliters/hectare) vines aged between 60 and 100 years old. All grapes were hand harvested and sorted prior to destemming. The grapes were chilled overnight in a cooler prior to native-yeast fermentation in temperature controlled foudres. The wine underwent malolactic fermentation in barrel and saw a further 3 months of aging in oak prior to light filtration and bottling.
View from the Cellar
The Pricum bottling from Bodegas Margón is produced under the consultancy of Raúl Pérez from a vineyard planted with sixty to one hundred year-old, Prieto Picudo vines. The 2012 comes in at 13.5 percent octane, was fermented with indigenous yeasts from hand-harvested fruit, with malolactic fermentation taking place in barrel and the wines spending an additional three months after malo is completed aging in casks. The bouquet is quite complex, as it wafts from the glass in a blend of dark berries, chicory, woodsmoke, balsam bough, a touch of tree bark and a topnote of botanicals quite similar to aged Montepulciano d’Abruzzo. On the palate the wine is deep, full-bodied and impressively light on its feet, with a good core, moderate tannins and fine length and grip on the complex and youthful finish. I very much like this wine, which marries sweetness of fruit and a bit of bitter elements that I find fairly often in certain Italian wines, but which I seldom come across from Spain. Quite individual in style and very well-made juice. 2017-2030+. Issue 55, January-February 2015
(fermented in large French oak foudres , followed by malo and three months of aging in French oak barriques):
Inky ruby. Pungent, smoke-accented blackcurrant and cherry pit aromas show very good clarity and pick up a floral accent with aeration. Sappy and concentrated, offering bitter cherry and dark chocolate flavors that are enlivened by a jolt of juicy acidity. Clings nicely on the finish, which features slow-building, dusty tannins and a hint of sweet mocha. These vines reportedly range from 60 to over 100 years in age. 2018 – 2024 Atlantic Spain
Wine Spectator Online
This bold red delivers ripe plum, licorice and smoky flavors, mingling with cola and mineral notes. Features chewy tannins and balsamic acidity. Decant. Prieto Picudo. Drink now through 2020.
The Wine Advocate
The 2012 Pricum Primeur is pure Prieto Picudo fermented in oak vats and matured for eight months in French oak barriques. Dark and concentrated with lactic and creamy notes fused to meaty aromas of cured beef and ripe black fruit with a volatile hint. The palate is medium-bodied, has abundant, grainy tannins, able to handle most foods, and a lively acidity that would make this ideal with charcuterie. Issue #217, February 2015
Wine & Spirits Magazine
Varietal notes of cherries and red roses highlight this prieto picudo, with its delightfully wild edge of tannins. The wine's acidity makes it feel juicy, a friendly red for pizza. This comes from ancient vines, some more than 100 years old. Issue 3403, June 2015