2016 | Aalto | PS 27L

The 2016 is one of the greatest recent releases and is the perfect marriage of power and finesse. Boasting beautifully pure notes of crème de cassis, graphite, spring flowers, and lead pencil shavings, it hits the palate with full-bodied richness and depth, yet stays weightless and elegant.

Reviews:

• Wine Advocate: I tasted an unbottled sample of the 2016 PS, which was the final blend waiting to be bottled in a couple of weeks. It's quite oaky—marked by the élevage of 19 months in new French oak—spicy, toasty and creamy. It has a full-bodied palate with abundant, fine-grained tannins.

• Jeb Dunnuck: Made from 100% very old vine Tempranillo and aged 20 months in French oak, the 2016 Aalto Ps is a thrilling, brilliant effort that offers both richness and elegance. Boasting beautifully pure notes of crème de cassis, graphite, spring flowers, and lead pencil shavings, it hits the palate with full-bodied richness and depth, yet stays weightless and elegant. It’s perfectly balanced, and again, has off-the-charts purity leading to a great finish.

Producer Information

In 1999, after 30 years as technical director and world–renown winemaker for Vega Sicilia, Mariano Garcia founded Bodegas Aalto. From the beginning he has been guided by three principals: old-vine or massale selection Tinto Fino, a wide range of terroirs spread over nine villages in the province of Burgos, and his vast experience in viticulture and winemaking. Bodegas Aalto controls and farms 110 hectares of vines. Twenty hectares are a young vines (a massale selection from their best old-vine material) while the remaining 90 hectares are from 40 to 100 years old. The soils where their vineyards are situated vary from stony red clay to free-draining and limestone rich sands. The combination of the two provides both structure and a purity of fruit to the final wines. Vineyard work at Aalto is entirely manual with the primary goal of maintaining low yields. With many of the vines being old, yields are kept low naturally but Mariano will also green harvest to ensure that the fruit at harvest is concentrated and evenly ripe. Harvesting is manual as well and the grapes are transported to the cellar in small crates where they are sorted, chilled, destemming and sorted again before crushing. Fermentations are conducted, by parcel, in stainless steel, cement or oak vats designed specifically by Mariano. Maceration is gentle with regular pump overs ensuring a good extraction of fruit without harsh or bitter tannins. Once the fermentation is complete the wines are racked, by gravity, into French and American oak barrels located in a cool, subterranean cellar.

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