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Tasting notes
(aged for three years in old barrels and then held back for at least a year and a half before release; just 3,000 bottles produced annually): Healthy dark red with ruby tones. Complex, energetic aromas of red- and blackcurrant, wild herbs, spices and mocha. A wonderfully sweet, supple, stylish wine with terrific definition and inner-mouth lift to its flavors of redcurrant, tobacco and flowers. Finishes suave and very long, with sweet tannins. It's nearly impossible to find a Cabernet Franc-based wine like this anywhere but in Gualtallary. Incidentally, Gerardo Michelini considers 2013 to be an outstanding vintage.
Critic scores
Average Score
Stephen Tanzer, Vinous
Luis Gutiérrez, Wine Advocate
More reviews and scores
The one wine that is released much later is the 2013 Piantao, a Cabernet Franc-based blend with some 7% Malbec and 3% Merlot. It fermented in concrete and matured in oak barrels (90% of them third use and the rest new and larger, 500-liter ones) for some 30 months, hence the later release date. Somehow, I saw less oak here than in previous vintages, and even less than the 2014 Field Blend that I tasted next to it. The palate is medium-bodied, with a creamy texture, fine-grained tannins and a good finish. 3,000 bottles were filled in August 2016.