The red 2019 Candea Tinto is an easy-drinking, unoaked and fruit-driven blend of Mencía, Arauxa (Tempranillo), Garnacha Tintorera and Mouratón from 20-year-old vines in the village of Tamagos at 370 meters in altitude, plus some Alicante Bouschet and Mouratón from 70-year-old vines. It fermented with one-third full clusters and indigenous yeasts and was kept in stainless steel for over one year before it was bottled. It has only 12% alcohol and a pH of 3.69. It's serious—it has complexity and lightness, with very fine, chalky tannins. Delicious and way beyond what the price point suggest.
92 points Luis Gutierrez robertparker.com
As per the Candea Blanco, the Tinto fruit is sourced from the Monterrei vineyards of a Mateo’s great friend and now collaborator, Juan Jose Vilela. Mateo consults on the viticulture throughout the season, and orchestrates the harvest with is picking team. This is a fleshy, juicy blend based on Mencía, with a coterie of other local grape varieties—including Garnacha Tintorera, Mouratón and Arauxa (Tempranillo)—all sourced from mature vines at 400-450m above sea level.
All the ferments were wild, and included roughly one-third whole bunch influence. Much of the maturation is carried out in stainless steel. Regarding a tasting note—what Luis Gutierrez said! Think of this as Muradella’s home bistro cuvée, with all the deliciousness that this entails; it’s a tangy, herb-tinged red with succulent red fruit and florals, all checked by a lick of rocky, powdery freshness.
|Product/Service Sold Out||No|
|Wine Type||Red Wine|
|Varietals||Mouratón, Arauxa (Tempranillo), Mencía|