This is a rather extracted style of Rioja; a solid ruby color with a hint of garnet and an almost opaque concentration, very viscous with gooey tears heading into the glass after a swirl.

The nose is heady with lush, ripe red cherry, dried strawberry, framboise liqueur meeting sage, lavender, stinky barrel, vanilla, dill, dried rose petal and mint, plus mushroom and cut-in-mouth blood minerality.

Dry and full-bodied for a Rioja, showing a bit of its age; the vanilla-lactone-coconut profile becomes more pronounced on the palate. A sour blackberry nuance emerges to combine with the cherry and dried strawberry profile.  Of the herbaceous flavors, it’s the mint that takes the forefront and the mushroom note translates to more of a damp earth/potting soil characteristic. The wine’s abv is 13.5% with cheek filling tannins, medium-plus acid and a long finish. A steal for $16 [Vinopolis]

Enjoyed with…
Grilled Tails & Trotters Mock Pork Tenderloin [a pretty unbelievable leg cut]
Soy-glazed Sugar Snap Peas with Spring Onions
Roasted Cauliflower
Today's Spring Mix Greens, lightly dressed, with Organic Cherry Tomatoes

The cut was so melt-in-your-mouth good, I had to go back for seconds. I don't take for granted Anne's cooking or her multiple trips to the Farmers' Markets!

Anthony Garcia
http://twitter.com/wineisdivine