El Rapolao 2018 | La Vizcaína | Magnum (1,5L)
From 1.5 hectares located in Valtuille de Abajo at 550 meters above sea level. With clay soil in the oldest area and more organic component in the new one.
Manual harvest. Fermentation with the stem in open vats, after 30 days of maceration they are transferred to barrels. Aged for 12 months in French oak barrels.
COLOR: cereza, borde violáceo
AROMA: anisado, fruta negra, fruta roja, fruta madura, notas cárnicas, cera, fósforo
BOCA: equilibrado, fruta madura, elegante
There is a bit of an animal hint on the nose of the 2018 La Vizcaína El Rapolao, which Raúl Pérez tells me is always part of the character of the wine when it's young. The difference with the 2017 is the quality of the tannins, which rounder and more elegant here, and the concentration, which is lower here, so this 2018 comes through as more fluid, fresh and elegant, with a silkier mouthfeel. They finally bought the vineyard in 2018, and the change in viticulture resulted in lower yields: they produced 6,000 bottles of this 2018, compared with the 10,000 bottles of the 2017. They have bought three more plots for this bottling, so volumes will grow in the future. The initial sensation fades after the wine has been in bottle for one hour, and it makes sense that it's gong to disappear with some more time in bottle. Pérez thinks it might be related to the recent bottling. It was bottled in May 2020, a few weeks before I tasted it.