2017 | Bodegas Roda | Cirsion (Magnum)

Very complex, formed by a thousand layers almost indecipherable, but all exciting. There is a light smoked veil, a slight aromatic smoke of the best oak and the finest spices. Blackness in fruits with redness glows. Wet land and rain on the earth. Ripe fruits return in full splendor. A box with fresh spices, cocoa, tobacco and a landscape of violets in the background. Enigmatic: smoke, moist earth. Small black fruits and some red, even flowers.

Reviews:

• Wine Advocate: The 2017 Cirsion has been produced since 1998 from specific plants that seem to have a different ripening profile, initially only Tempranillo, but since 2011, around 10% Graciano has been added (11% in 2017). It's very dark and opaque, almost black and has a smoky nose with plenty of toast, wet graphite and earth aromas, ripe and heady with black fruit and dark spices. It's ripe and round but less complex than other vintages, a little lighter and at this moment still marked by the élevage. It matured in 100% new oak for eight months. 9,000 bottles were filled in March 2019.

• James Suckling: This is a very overt but amazingly balanced Cirsion that shows pure blackcurrant and dark-cherry compote. Licorice, oyster shell, tar and mulberries follow. Full-bodied with so much blackberry fruit, but a bedrock of sophisticated, steely tannins. The soft fruit just keeps giving. A bold but expertly delivered wine.

Producer Information

Bodegas Roda is a leading winery in the Rioja Alta region of Spain, known for its densely fruity wines made predominantly from Tempranillo. The winery, founded in 1987, is located on the edge of the railway station district of Haro next to La Rioja Alta. The vineyards are spread over around 20 old vine plots, mostly in Rioja Alta, and are planted to bush vines. Harvests are all carried out by hand into 18-kilo (40-pound) crates for gentle transportation. All Roda wines are fermented in French oak vats. They are only matured in French oak barrels - traditionally American oak is most common in the region. The old 19th century cellars are dried out by hot and cold water absorption. This is part of a clever renewable water system that both heats and cools the facilities.

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