Mirto by Ramón Bilbao 2006 is made from 100% Riojan Tempranillo. A careful selection of old vines aged over 70 years from areas on the outer limits of the grape-growing area (Haro, Ollauri, Gimileo, Cihuri, Villalba and Cuzcurrita), harvested from the first week in October onwards. Fermentation in small French oak vats. After painstaking fermentation at controlled temperatures to achieve the highest extraction of aromas and colour, the wine is placed in casks where malolactic fermentation takes place without rackings, just the periodic stirring of the lees using the “bâtonnage” technique. It spends 24 months in new French Allier oak casks with a toasting level specifically determined for the vintage. The wine is bottled without being subjected to any fining or filtering.
Tasting notes: Bright and very opaque pomegranate colour with purple hues. Nose: black berries, smoked wood, toasted bread and nutmeg aromas. Palate: soft and elegant texture. The wine develops in multiple layers that show the effort of integration between the Tempranillo fruit and the subtleness of the oak ageing. It remains in the palate leaving a fresh and juicy imprint that brings back the fruits from the first taste.
What the critics say...
Robert Parker: 92 points(01/04/2010)
The 2006 Mirto is 100% Tempranillo sourced from vineyards over 70 years of age. It spent 24 months in French oak before bottling without filtration. A glass-coating opaque purple color, it proffers a brooding bouquet of pain grille, espresso, licorice, lavender, and blackberry. On the palate it has layers of fruit bordering on opulent with outstanding volume and concentration. This dense, lengthy effort has 4-6 years of aging potential and will be at its best from 2014 to 2026.
Ramon Bilbao possesses an important production of own vineyard (75 hectares in Haro, Briones, Abalos, San Vicente of Sonsierra, Cihuri, Anguciana and Cuzcurrita del Rio Tirón) besides a vineyard property controlled by farmers of the area.