Telmo Rodriguez Pago La Jara

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Fruit is de-stemmed, hand sorted and basket pressed with gravity pump overs. Malo takes place in barrel after fermentation in stainless foudre, and ageing is in 1/3 each new, one and two year old barriques. After ageing, theassembly is rested in large concrete for a few months prior to bottling. A twitch of dark herb runs through blackberry fruitfulness on nose and palate. Theres a touch of roof brick, dark mulch and river soil all adding a sense of place. Gently structured, soft mid-palate tannin runs into gentle acidity typical of this producer and of the cold soils out west of Haro under the Obarenes. Balance is excellent, with nice movement and great elegance.