Inky ruby. Deeply pitched black and blue fruit aromas are complicated by suggestions of smoky Indian spices, vanilla and licorice, with a mineral nuance adding vivacity. Fleshy, broad and appealingly sweet, offering intense blackcurrant and cherry flavors and hints of spicecake and cola. The mineral note comes back strong on the still youthfully tannic finish, adding lift and cut.
Anticipated maturity: 2019-2025
Robert Parker 95
The 2010 Pintia had already been bottled when I tasted it, although not released. The bouquet is very Bordeaux-like with black rather than red fruit, fine minerality and touches of graphite and cedar. The palate is medium-bodied with plump, rounded tannins, a firm structure and great precision on the finish. This is what you might call a â€œclassicâ€ Pintia that already demonstrates great breeding and sophistication toward the finish. I made a brief but profitable visit to Bodegas Pintia with Pablo Alvarez and winemaker Xavier Ausas. He told me that they started to buy vineyards in 1997 without a clear idea of what style of Toro wine they would make. â€œWe heard that Toro was a very good region,â€ he told me, â€œa region of perhaps rustic wines. We wanted to produce a different style of Tempranillo. We wanted to make a more elegant wine. In Toro the Tempranillo is wilder and rustic while in Ribera del Duero it is more elegant. The Tempranillo is more like a bull in Toro. If you don’t control it, you make wines that are over-ripe.â€ They ended up acquiring 100 hectares of vineyard, 50% of purchased vineyard and the remainder subsequently planted over ten years. â€œWe like short names for the wines as they are easier to remember,â€ Pablo answered when I asked where the name originates. I then inquired about the vinification: â€œDuring the entire process, it is necessary to keep the fresh fruit aromas, which is the reason we have cool rooms before fermentation. The maximum degree of temperature during fermentation is 28 degrees to protect the aromas instead of 31-33 degrees in Ribera del Duero. After fermentation, we put the wine immediately in new oak barrel without maceration. We use 70% French and 30% American oak and the new oak protects the fresh fruit aroma. We make the malolactic (fermentation) in barrel and after 12 months we mix the lots, and any that are unsatisfactory are distilled. We don’t mature more than 12 months in barrel since the fresh fruit aromas come down and appear as a liqueur (volatile) aroma.â€ Importer: Christopher Cannan, Europvin; www.europvin.com