Macan Clasico 2016 75cl

100% Tempranillo.   

Macan Clásico komt uit Rioja 

Afkomstig van 30 jaar oude wijnstokken. Geproduceerd door Vega Sicilia.
Macan Clásico heeft 12-14 maanden gerijpt op Frans eiken.
Macan Clásico is een goed toegankelijke rode wijn. Wilde bessen, een vleugje kruiden, leer, anijs, vlees, sublieme tannines en een optimale zuurgraad.
Uitstekende combinatie met rundvlees, lam, stoofschotels, wild, ossehaas, geroosterd/gegrild vlees, jamon en harde kazen.
Op dronk, maar kan zich tot 2024 nog verder ontwikkelen.
De optimale drinktemperatuur voor Macan Clásico is 16°C. 

The Wine Advocate: 

"The entry level here is the 2015 Macán Clásico, pure Tempranillo from their 92 hectares of vineyards in the villages of Ábalos, Labastida, El Villar and San Vicente de la Sonsierra. It fermented in stainless steel after a cold soak, followed by malolactic partly in barriques and an élevage of 12 to 14 months in new and second use French oak barrels. This is the last vintage that was fermented in the old winery, but it has already finished its élevage in the new winery. They have much better facilities now, and they feel they have more precision from 2016 onward, as they have a great diversity of fermentation vessels; they have introduced 4,000-liter oak vats, and they can also treat the press wine separately. 2015 is a riper and warmer vintage, but they harvested quite early to find balance and avoid over-ripeness. It's clean, modern and balanced, with integrated oak and the classical berry flavors with a spicy twist. The palate is medium to full-bodied, with some grainy tannins and enough elegance to counterbalance the natural power. I would say it's a very successful 2015, a vintage that is overdelivering in many cases. 

They started using their new winery with the 2016 vintage, where they can ferment plot by plot. They are using larger volumes for the élevage, 4,000-liter foudre and 10,000-liter oak vats for the fermentation; they are also using fewer barriques and are changing the style of barrique they use to have less impact on the wines." 

 Luis Gutierrez, Jan 2019