|Origin||Spain, Ribera del Duero|
The careful selection of the grapes and the work directives even for the purchased grapes has clearly paid off in the 2013 Alión, which has great freshness and perfume. It was cropped from a relatively normal growing season, but with a cold September with some rains that provoked a slight delay in the picking and especially the seed for a severe sorting of the grapes. It's considered a challenging vintage in general, and the bottles produced are slightly less than in the healthier 2012. It's always pure Tempranillo from over 30-year-old vines in different villages: Pesquera, Padilla, Moradillo... It fermented in oak vats with indigenous yeasts after a three-day cold soak, followed by malolactic and 12-14 months in new French barriques. It might be a lighter vintage for Alión, but one that has a subtler profile and harmony. The palate is medium-bodied with very fine tannins, with a thread of acidity going through its core and lifting it up. An elegant Alión. 260,000 bottles and some larger formats were filled in May 2015. Drinking range: 2017 - 2023 Rating: 94-94 Luis Gutierrez, www.robertparker.com (Feb 2017)
Currently out of stock in our warehouse.
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|Chelsea||020 7244 0522|
|Kensington||020 7221 1982|
|Barnes||020 8878 8643|
|Chiswick||020 8995 7355|
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Vines 25 years old. Tinto Fino. Blackish crimson with an inky core. The fruit smells riper than the Pintia, more fruit cake but still dark and savoury at the same time. Complex aroma: baking spice and a touch earthy. Still really scented, opening to a light floral note, too. Firm, velvety texture but tastes cooler and less thick on the palate than the Pintia. Even with this ripeness there is a fine complexity on the nose. Sweet black fruit and a light spice on the finish. Drinking range: 2017 - 2025 Rating: 17+ Julia Harding MW, www.JancisRobinson.com (Dec 2016)
Alion is Vega Sicilia's property in Ribera del Duero, planted exclusively with Tempranillo Tinto Fino. The idea here is to make more modern styled wines, exclusively from tinto fino, which would be radically different to the more traditional style of Vega Sicilia.
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