Dalmau comes from the Canajas vineyard, which has a high concentration of limestone. The sweet, savoury, red-fruited Tempranillo core is underpinned by the grassiness and tannic structure of 15% Cabernet Sauvignon and 14% Graciano.Drinking Window 2020 - 2033 ~96 Decanter
The more-modern red of the portfolio is the 2013 Dalmau Reserva, a blend of 71% Tempranillo, 15% Cabernet Sauvignon and 14% Graciano from one single vineyard within the Ygay estate, the Pago Canajas. It fermented separately for 11 days, the Tempranillo in stainless steel and the rest in oak vats. It matured in new French oak barrels for 19 months. They had to do a very strict selection and discarded some 50% of the grapes. It has a very Atlantic, cool-climate profile, with the Cabernet Sauvignon marking the nose quite a bit, somehow austere (perhaps the increase of Graciano has something to do with it). It's balsamic, herbal, clean, serious and complex. The palate is very balanced, with refined, fine-grained tannins and a nice core of acidity. This is a very good, serious vintage of Dalmau. Proprietor Vicente Cebrián told me they are thinking about keeping the Dalmau in bottle for some three years before it's released. 20,814 bottles were filled in October 2016. ~94WA
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