Dominio del Aguila Picaro Clarete 2015
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Former oenology student turned DRC (Domaine La Romanée-Conti) intern Jorge Monzón earned his bones by working for legendary maitre de chai Bernard Noblet before returning to his roots in La Aguilera, Spain. After purchasing and renovating 3 ancient cellars dating back to the 15th century, he then began producing this Clarete, which used to be a common wine from the Ribera del Duero. It's not technically a Rose, but it's pink, bright, super smooth and loaded with delicious fruit. Unlike Rose wine, this Dominio del Aguila Picaro Clarete gets better with some age. It's perfectly ready to drink now, but you may hold it for another 4-5 years. We say fill your glasses and find out what all the fuss is about!
Robert Parker, Jr.'s Wine Advocate: "The delicious rosé-like 2015 Pícaro del Águila Clarete was produced with the juice of about one-third Tempranillo, one-third Albillo and one-third other grapes from old vines planted in certified organically farmed old vineyards. So, it's not a rosé, it's a clarete, fermented in oak vats for eight to nine months and matured for a further 16 months in oak barrels. Even within the rounder style of 2015, the Clarete seems to have bright freshness, and the wine feels very lively, intense and nuanced, still young. This is delicious, but my experience tells me this wine will be even better in a couple more years. I've had wines like these 15 years after the vintage, and they develop more finesse and feel more like a white. This is more polished and approachable than previous vintages. It's hard to find someone who doesn't like or is not impressed by this wine. I wish more were produced in this style. 6,435 bottles were filled in January 2017. Drink 2018-2025." Aug 2018
Importer: "Many years ago Clarete was a common product of Ribera del Duero, not classically a rosé but certainly pink in color. Picaro Clarete is made by treating a mix of whole cluster red and white grapes bunches in tank followed by a couple of days of maceration, then into oak vats for a slow fermentation by indigenous yeasts. After about 8-9 month in vat, the wine is transferred to neutral French and American oak barrels where it ages for 16 months before bottling.
Taste: Berry , cherry , plum , earth , leather , herb, black currant, blackberry, dust, leather, floral, plum, black cherry, tar, Albillo is all about mouthfeel and texture, it has a high content of glycerine, and does not have a very high acidity. It is creamy and dense and concentrated. Wider than long with a short acidity. Very velvety and rich in style."
|Farming||Certified Organic (CECyL)|
|Varietal||34% Tempranillo, 33% Albillo, 33% Garnacha & Bobal|
|Aging||8 months fermentation in oak vats, plus 16 months in oak barrels|
|Region||Ribera del Duero, Castilla y Leon, Spain|
|Production||Limited to 537 dozen|
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