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The mouth feel is more linear than the Vieux Clos with more aging time needed to open up to notes of quince
This delightful Cabernet has been crafted to relish upon release but can also be cellared for 4 or more years to give it time to develop gracefully
the palate offers up cherry
Adam Campbell
99 POINTS - James Halliday
Bodegas Luís Pérez ‘La Barajuela’, Fino en rama 2014 slovenia The mouth feel is more45yo, low yielding Palomino Fino grown on Barajuela Albariza: layered, structured, iron proud. Like soil, like wine. 15. 5% natural abv. Hand picked grapes are collected over a two month stretch, then given 6 7 hours of asoleo. Only 35% of the must is taken from basket press and this ferments spontaneously in bota until December. The fruit is then classified as Fino or Oloroso. The Fino (classified as uno Palma) selection is then put to biological
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