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Ucedo Mencia Bierzo - 2004 (750ml)
Ucedo Mencia Bierzo - 2004 (750ml)
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” The 2004 Ucedo is also 100% Mencia from 80+-year-old vines and aged for 14 months in new French oak. More expressive aromatically, it exhibits notes of pain grille, smoke, spice box, violets, and wild blueberry. This is followed by an exotic, nearly kinky wine with superb complexity, a youthful vibrance, layered blue fruits, silky tannin, and exceptional length. While it can be enjoyed now, it should age gracefully in the manner of a Domaine Dujac Clos Saint Denis.”
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” The 2004 Ucedo is also 100% Mencia from 80+-year-old vines and aged for 14 months in new French oak. More expressive aromatically, it exhibits notes of pain grille, smoke, spice box, violets, and wild blueberry. This is followed by an exotic, nearly kinky wine with superb complexity, a youthful vibrance, layered blue fruits, silky tannin, and exceptional length. While it can be enjoyed now, it should age gracefully in the manner of a Domaine Dujac Clos Saint Denis.”
This Spanish varietal is quickly gaining in popularity as a new generation of winemakers produce more complex and concentrated wines diplaying much of the same elegant aroma profile as Cabernet Franc.
Bierzo's most well known grape is the Mencía. So popular that it occupies almost two-thirds of the vineyards. Cultivated almost solely in northwestern Spain it has only recently been recognized as a respected grape variety known for it's fresh fruity notes, smooth tannins and minerally terroir. Some Bierzo producers are proving that with the right balance of oak it can also age well. Garnacha Tintorera, Godello, Doña Blanca, Malvasía, Palomino and, to a lesser extent, Merlot, Cabernet Sauvignon and Tempranillo varieties can also be found in the region.
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Red wine is wine made from dark-coloured grape varieties. The color of red differs based on the grapes variety or varieties used.Interestingly, black grapes yield a juice that is greenish-white. The actual red color comes from anthocyan pigments (also called anthocyanins) from the skin of the grape (exceptions are the relatively uncommon teinturier varieties, which produce a red colored juice). Most of the production centers around the extraction of color and flavor from the grape skin.