Pre-fermentation in cold at 6 º C for 5 days. Fermentation at 3 ºC for 28 days, with maceration of 3 weeks. Malolactic in cask and aging of 18 months. Very intense color and full bodied, purplish edge of cherry/garnet leg and very deep. Powerful and complex on the nose, clear aromas of intense black fruit with herbaceous features, notes from the aging: toasted, smoked, with minerality and bottom with egg whites, cocoa and black chocolate. In the mouth it is powerful, dense, aromatic, with a marked fruity character of greedy and dense attack, with a smoothed palate, with a good acidity. Powerful tannins with ripe tones and a long finish, of a light final roughness.
What the critics say...
Robert Parker: 90 points(01/02/2008)
The 2004 El Puntido was sourced from its namesake vineyard planted in 1975. The wine was aged in new French oak for 18 months. Purple-colored, it offers an expressive nose of pain grille, pencil lead, scorched earth, black cherry, and blackberry. Firm and structured on the palate, this nicely balanced wine has ample spicy fruit but a slightly compressed finish. It has enough structure to evolve for 3-5 years and should drink well through 2020.
Proensa Guide: 95 points
Pairing: Aged Cheese, Game Animals, Grilled Red Meats, Legume, Roasts, Stews.
