Red Wine La Clave 2019
Red wine from El Bierzo. Blend of Mencía, Syrah and Tempranillo aged for 12 months in French oak barrels.
Availability: In stock
Belonging to his "Proyectos de Autor" collection, La Clave is a blended Spanish red wine crafted by the great Raúl Pérez, a winemaker whose career is going from strength to strength.
Harvested by hand, the grapes were partially destemmed and fermented in diposits and open oak vats. After macerating for 30 days with periodic pump-overs, this Crianza red wine was transferred into 2nd year French oak barrels. After that, La Clave 2019 was aged for 12 months and bottled unfined and unfiltered.
We suggest that you aerate this red wine from El Bierzo some minutes before drinking. Pair with cold cuts and stews.
Cleand and bright, La Clave is cherry red with some ruby glints.
Meaty and earthy, this blend of Mencía, Syrah and Tempranillo also suggests aromas of mulberries and bilberries, with some remembrances of smoke and underbrush.
Fresh and smooth, the balance of fruit and oak aging is excellent, as is usually the case with the wines by Mr. Raúl Pérez. This a deep, somewhat austere wine with mildly rugged tannins, a nice acidity, and a long, mineral finish.
|Our personal opinion||
A nice piece of work, La Clave 2019 from El Bierzo is a fabulous value. Pair with meat dishes.
La Clave 2018:
|Bottle size||75 cl|
|Should this wine be decanted?||30 minutes before serving|
|Type of ageing||Months in French oak barrels|
|Number of months aged in Barrels||12|
|Percentage of variety||Mencía 90%, Syrah y Tempranillo 10%|
|Pairings||Cold meats, Cooked foods, Cured cheeses, Grilled red meats, Grilled white meats, Hamburgers , Pasta with red sauce and meat, Risotto, Roasted chicken, Roasted foods, Roasted lamb, Roasted lamb ribs, Roasted pork, Roasted red meats, Roasted turkey, Roasted white meats, Rosted piglet, Smoked foods, Specialty Spanish prosciutto|
|Taste||Silky and intense, Tasty with barrel notes|
|Occasion||Appetizer, Barbecue, Because you can, Dinner with friends, Reunion with colleagues|