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Primitivo Quiles Raspay Tinto 2012
Close-up Primitivo Quiles Raspay Tinto wine label
 
: $24.00
ABV: 14%
MADE FROM: Monastrell
HAiLS FROM: Alicante, Spain

Quantity in Stock:12
Qty:

Description
 
ABOUT: Since the 1870’s the Quiles family has been on the books for having made wine in the hot & dry Mediterranean province of Alicante. The family bodega in the city of Monovar is the oldest in the region, with a solera dating back to 1892. The mid-twentieth century marks the arrival of Don Primitivo Quiles with a degree in enology and a fire in his belly. He begins working tirelessly for the family bodega and becomes a master promoter for Alicante wines. His children now run the bodega and grow the grapes without synthetic pesticides, fertilizers, or herbicides. And they’re sticking with the old formula that put them on the map in the first place; Monastrell, aged in old oak barrels for a long time, and not topping them up. Going for the traditional, oxidative style you may know from Lopez de Heredia. The Raspay is made from 80 year old Monastrell vines which were hand harvested and aged for 24 months in American oak barrels before release. This wine isn’t made every year so when a few bottles of an older vintage becomes available, we jump. We are not disappointed.

TASTE: It has a dark reddish-brown colored core, fading to a wide salmon rim, medium+ viscosity with lightly staining legs. On first sniff there are developed aromas of dates and figs, black pepper, olive, orange marmalade, dried cherry, raspberry, salty stone and baking spices. On first taste, the wine is noticeably dry with a medium body, medium to medium+ alcohol, medium amount of dry tannin, and medium+ acidity. Developed flavors of spiced fig and date, bitter cherry, olive, baking spices, salt, mineral, and a general earthy ruddiness. I love the nutty, raisin-like aromas and flavors, much like a tawny port but neither full bodied nor sweet. The flavors are dry, sharp, spiced, and lifted by a vibrant mineral backbone. The finish is long, the quality is high, and drinking now is enjoyable but you could check back in ten years to see what’s up.

PAIR: Marinated olives and Manchego, mushroom croquettes, roasted vegetable and goat cheese frittata, and chickpea stew with orzo and mustard greens.