|88||Vinous Media||(raised in neutral French oak barrels) Vivid ruby. Spice-accented dark berry and cherry scents, along with subtle woodsmoke and licorice flourishes. Round and fleshy in style, with good heft to the bitter cherry and cassis flavors. Shows a touch of warmth on the supple finish, which is shaped by very subtle tannins.|
|90||Vinous Media||Vivid magenta. Lively black raspberry and floral pastille aromas take on a spicy aspect with aeration. Silky and expansive on the palate, offering appealingly sweet red/blue fruit and spicecake flavors that pick up a peppery quality on the back half. The spicy note comes back on the persistent finish, which is supported by smooth, even tannins. (all stainless steel)
Mediterranean Spain: Diversity and Consistency, April 25, 2019
|89||International Wine Review||A blend of 80% Garnacha and 20% Syrah offering aromas of strawberry and cherry. Big and soft on the palate, it has very expressive flavors with a creamy texture and a medium finish. Delicious and soft yet with good structure and soft tannins.
"Spanish Wines of Value and Quality" - June 20, 2019
|88||View from the Cellar||The 2017 Las Colinas del Ebro tinto from Bodegas Abanico is composed of a blend of eighty percent Garnaxta and twenty percent Syrah, with the former hailing from thirty-five to fifty year-old vines and the latter from a twenty-five year-old vineyard. The wine only sees three months in cask during its elevage, in a combination of French and American oak and the 2017 vintage comes in at 14.5 percent octane. The wine offers up a ripe and complex nose of black raspberries, a touch of fruitcake, garrigue, a fine base of soil, roasted game and a smoky topnote. On the palate the wine is deep, ripe and chewy, with a broad-shouldered and robust personality, good depth at the core, firm tannins and a long, slightly heady finish. There is a bit of sur maturité elements in the flavor spectrum here and the wine is probably a wee bit closer to fifteen percent than it is 14.5 percent, but there is complexity and depth here as well and if you do not mind the higher octane, there is plenty to enjoy. It’s $15 price point is a hell of a lot more attractive than most Châteauneuf du Papes! This too comes sealed under a plastic cork this year, which is better than last year’s screwcap, but I would love to see a move to agglomerated natural corks in the near future, as they should be about the same price and offer the best longer-term aging potential- and this wine would certainly age with the right closure. A tad riper than I would like, but not bad at all! 2018-2030+?
Issue #78 - November/December 2018
|90||Vinous Media||Shimmering ruby. Lively aromas of red and dark berries and spicy white pepper, with a floral nuance in the background. Black raspberry and cherry flavors reveal a minerally flourish that adds back-end cut. Energetic and nicely balanced, leading to a gently tannic, persistent finish, which echoes the berry and floral notes. 2021-2025
Josh Raynolds - March 2021>
|87||View from the Cellar||The 2018 Las Colinas del Ebro Tinto is composed of a blend of eighty percent Garnatxa (thirty-five year-old vines) and twenty percent Syrah (from twenty-five year-old vines). The wine is fermented and raised in stainless steel tanks and the 2018 version comes in at a robust 14.5 percent octane and sealed under a plastic cork. It offers up a deep and gently jammy bouquet of red and black raspberries, roasted meats, garrigue, candied orange peel, coffee grounds, bonfire and a good base of soil tones. On the palate the wine is deep, full-bodied and plush at the core, with plenty of stuffing and length, a nice touch of backend pepperiness and a long, warm finish. This is a bit out of my comfort zone in terms of octane, but it is complex and well-balanced for its alcohol level, and for those who do not mind this level, there is an awful lot to like here (except for the plastic cork), particularly for $14 a bottle here in the states. If higher octane wines are up your alley, add three points to me score. 2020-2025+.
Issue # 85 - January/February 2020