Feelin Tinto Fino

Properly decanted and ready for action

Subject show prior to consumption

 

Lately I’ve been itchin for a taste for Spain, so I grabbed a few bottles of Dehesa la Granja 2001 to scratch that itch. This fine juice comes from the vineyard Alejandro Fernandez  in the Ribera del Duero region. Our man Alejandro has been in business since 1972, and is well known for some of his other labels – Tinto Pesquera, Condado de Haza  and El Vinculo. He makes his wines exclusively from the Tempranillo grape, which I’m partial to. 

The pop of the cork released a dusty raspberry bramble scent. The rusty brick brown wine had kicked off a bit of sediment, so I decanted it so I didn’t have to chew it. 

Even though its only 9 years old, my buddy Dehesa is already showing signs of maturity. Tasty enough, but missing a little of the roundness and pizzaz I was looking for. Tasted more like the inside of a wallet than I want. I don’t think I’ll leave the other bottles lyin around too much longer. So, I popped a second bottle later on to see if it was holding up better than the first. 

This one, classic Tinto Fino. Medium bodied, with the lively step of a flamenco dancer springing forth to smash berries with wooden shoes on my tongue. Can’t blame ’em, the flavors. After being cooped up in a barrel for two years before being bottled, then all that time sittin in that glass jail for seven more, ya gotten expect the flavors to burst forth. Then the tannins and oak restrained a few of the more susceptible fruit flavors with leather straps, forcing them to linger for a long finish. This I like. I like it a lot.

This is a great wine to pair with a meal. Lamb, venison, duck, pizza would all benefit from a visit by old Dehesa. I didn’t bother though. Food seemed like too much effort. This wine had me fully occupied on a Wednesday night.

You might have a tough time finding the ’01 vintage, but I encourage you to go out and grab a bottle of the year you find. It retails for about $25 and is widely distributed. Go get ya some.

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