Quincha Corral 2011 (75 cl.)

The 2011 Quincha Corral is sourced from the same old Bobal vineyard as the 2012, fermented with indigenous yeasts in oak vats and aged in barriques for 18 months. The nose is quite smoky with aromas of tree bark and dry hay with notes of ripe plums, which feels riper, very balsamic, developing hints of incense and cold bonfire. The palate is quite earthy, with dusty tannins and a chalky sensation which makes it very tasty, ending almost salty (umami). Since 2007 they are using their own authocthonous yeast (with 100% since 2010) and Sarrión feels fermentation are slower and the wines are more transparent with the vintage. Today I give the edge to the 2012. 4,200 bottles produced.