La Montesa 2019
£16.27 (Inc. VAT & Duties bot. 75 cl.) / United Kingdom
Robert Parker's Wine Advocate
The organic Garnacha 2019 La Montesa fermented with indigenous yeasts in stainless steel vats and matured in barriques for 12 months. As it was very recently bottled, I tasted from two bottles, one uncorked the day before and the other uncorked just before the tasting. The bottle from the day before was more expressive in the nose, but I also liked the austerity of the just-opened bottle. The wine is concentrated and powerful, richer and more concentrated than the 2018, with more density and ripe flavors. It has a medium-bodied palate with very fine tannins. The 800,000 kilos of grapes were hand harvested and selected, trying to avoid very ripe grapes to control the degrees of alcohol, with natural acidity, and the wine is lively and pure, with measured oak. The colors in all the reds are bright ruby, not too dark, and the fruit is red rather than black, despite the warmer and drier year. It has the very fine tannins of the Garnacha in limestone soils. 660,600 bottles and 10,000 magnums produced.
La Montesa is a red wine, iconic, unique, original and representative of the Palacios Remondo winery made in La Rioja.
The vineyard where the grapes come from has been in operation for an average of 30 years and is located in clay, calcareous and sandy soils.
Because of its freshness and spicy character, it is the perfect accompaniment to fatty cuts of pork such as secreto or lagarto, especially if they are cooked on the grill.
La Montesa is a wine made from a blend of red grapes, with a greater presence of Garnacha (95%) and some Mazuelo and Tempranillo.
The quality of the grapes is incomparable, as they come from vineyards cultivated under the principles of organic viticulture, from the Valtomelloso, Valfrío and Valviejo vineyards of the La Montesa Estate, located in Alfaro.
These soils are located on gently sloping hillsides on the slopes of Mount Yerga, at an altitude of 550 meters above sea level.
Thegrapes are harvested by hand and the vinification process involves destemming and crushing. Fermentation is spontaneous in stainless steel vats with pumping over and using indigenous yeasts. Maceration lasts about 35 days and malolactic fermentation takes place in stainless steel tanks.
The wine is aged for 12 months in French and American oak barrels. The wine is bottled after clarification and without being stabilized or filtered.
It is a wine that is tremendously spongy and fluid, with a remarkable purity and velvety touch, as well as a marked personality. Its tannins are round, very polished and it acquires a structure impregnated with a fruity aroma that adheres nicely.
An elegant and balanced wine
The composition of the soils, which surprises with its calcareous minerality, tradition in cultivation and winemaking, make La Montesa a distinguished, fresh and subtle red wine, a worthy representative of La Rioja. In addition, La Montesa stands out for its excellent aging potential of more than 20 years.
And you, have you tried it yet? You are already late!
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