Suertes del Marqués Candio 2015
26.30€ (Inc. VAT bot. 75 cl.)
Robert Parker's Wine Advocate
I tasted three vintages of Candio side by side, including the 2015 Candio, pure Listán from 100-year-old vines fermented in concrete vats with 40% full clusters, no temperature control and indigenous yeasts. It aged in used 500-liter oak barrels for one year before bottling. Here, they changed and used full clusters rather than adding the stems, as was done in the past. Even within a warm and ripe vintage and profile, this has better freshness and shows an improvement over the 2014. I was able to preview the unbottled 2016, and it was a lot fresher, with tons of kirsch aromas. It's something to look forward to in the future. 2,300 bottles were filled in March 2017.
Between 14ºC and 16ºC
Alcoholic fermentation with indigenous yeasts in French oak open barrels with stalks. Malolactic fermentation and ageing for 16 months in new French oak barrels.
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