The 2013 Carravel aims for the more balsamic side of Mencía, with a longer élevage. It's produced with the fruit of 40-year-old vines on steep slopes, fermented with 20% full clusters in stainless steel with indigenous yeasts, followed by malolactic in barrique and aged in 225- and 600-liter oak barrels for 24 months. All three Mencía bottles are from the Doade zone and all three are very different. This Carravel has incredible aromatics, with notes of tangerine and blood orange, and is all about freshness with a spicy twist. Fernando tells me this is the perfect moment to taste the wines, and I agree that they were all showing incredibly well. The palate is fluid and mineral, with a very tasty finish and unnoticeable tannins. This is the best Carravel I remember. There is no 2014 from this particular bottling. 4,000 bottles were filled in March 2016.
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