Alto Moncayo 2012 is a Spanish red wine from Campo de Borja crafted solely from old-vines Grenache with ages ranging from 40 to 70 years.
The vines are planted in very poor soils on the hillsides of the Moncayo mountains.
Manually harvested and carefully vinified, the wine was aged for 20 months in new French oak barrels.
This is an age-worthy, complex red that will evolve beautifully over the next 10 years.
It is interesting to note that the 2007 and 2009 vintages of Alto Moncayo by the Bodegas Alto Moncayo were given a perfect score (100 points) by Robert Parker, who also wrote an enthusiastic review about the wines.
Deep, bright cherry-coloured robe with a crimson hue at the rim.
Intense notes of ripe fruit combiend with deep mineral undertones, some hints of toast and spices and some touches of leather, dry earth, underbush and blue flowers.
Meaty, bold and intense, with a density that is perfectly counterbalanced by a tremendous acidity and a rock-solid structure. Opulent notions of red fruit and spices, along with a distinctive minerality. Mighty tannins that will mellow over time, and extremely long, complex finish.
|Our personal opinion||
Alto Moncayo 2012 is the perfect pairing for game dishes.
|OTHER VINTAGES||Alto Moncayo 2009: Parker 100. Alto Moncayo 2007: Parker 100.|
|D.O.||Campo de Borja|
|Bottle size||75 cl|
|Should this wine be decanted?||One hour before serving|
|Does this wine follow the guidelines of biodynamic Farming?||No|
|Is this product free of sulfites?||No|
|Type of ageing||Months in French oak barrels|
|Number of months aged in Barrels||20|
|Other guides||Stephen Tanzer: 93 puntos.|
|Name of Award||No|
|Percentage of variety||No|
|Pairings||Birds, Civet, Cured cheeses, Game animals, Red meat with gravy, Roasted foods, Specialty Spanish prosciutto|
|Taste||Complex and Elegant, Very intense and inky|
|Occasion||A special occasion, Because you deserve it, To bring to an engagement|