Vega del Rayo Rioja Reserva 2009

Tempranillo from Spain
Review Date : 01-Apr-2015
Dark, deep red colour with black-garnet hues, lighter on rim. The bouquet is full and harmoniously packed with layers of ripe dark red berry and plum fruit interwoven with cedary oak and savoury earthy and minerally elements. The aromatics show a little lift and the beginnings of secondary interest. Medium-bodied, rich, lush and plush dark red berry and savoury plum fruit flavours form a deep, well-concentrated core with a layering of spicy, cedary oak. The fruit is supported by fine-grained tannin extraction, and the palate flows with positive drive and energy. This has good depth and density, and the wine carries to a long, well-concentrated finish of ripe plums and cedar. This is a rich and plush, well-concentrated Rioja with sweet and savoury fruit and harmonious, cedary oak. Match with roast beef, lamb and slow-cooked game meat dishes over the next 4-5+ years. 90% Tempranillo and 5% each Mazuelo and Graciano from 30-40 y.o. vines in Rioja Alta, indigenous yeast fermented to 13.0% alc., the wine spending 20 days on skins and aged 24 months in 2 y.o. American and Russian oak barrels. 17.5+/20 Apr 2015 RRP $28.00 Very dark, deep, black-hued ruby-red with youthful purple hues. This has a softly full and densely packed bouquet of savoury dark red fruits entwined with earth plum aromas, revealing oak, game and tarry elements that open out, to show cedary nuances. Medium-full bodied, the palate is softly rich, broad and mouthfilling with flavours of savoury red plum fruit, complexed by dried herb, earth and cedar notes. The acidity is soft, contributing to the rounded mouthfeel, but a fine-grained tannin presence grows to encase the fruit and carry the palate to a sustained, structured finish. This is a full, open Rioja with savoury, cedary oak flavours and plenty of extract and structure. Match with slow-cooked red meat dishes over the next 5-6 years. 40% each Tempranillo and Mazuelo with 20% Graciano from 30-40 y.o. vines from Bodegas Carlos Serres in Rioja Alta, fermented to 13.0% alc., the wine spending 20 days on skins and aged 24 months in 2 and 3 y.o. American and Russian oak casks. 17.5/20 Nov 2013 RRP $26.00

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