In the context of my tasting the 2009 Maduresa was quite a disappointment. It has a ripe and oaky nose perhaps because at the time they were using a higher percentage of new oak. The 2009 is a blend of 35% Mandó, 20% Garnacha Tintorera, 15% Syrah, 15% Petit Verdot 10% Cabernet Sauvignon and 5% Monastrell, fermented in stainless steel with indigenous yeasts and aged for one year in 225- and 500-liter oak barrels and a further six months in terra-cotta amphorae. It has aromas of vanilla, cinnamon, black pepper and cloves with smoky black fruit notes that are quite complex and turn more balsamic with time in the glass. With time the camphor-like notes take over as the oak seems to recede. The medium-bodied palate has abundant, grainy tannins that make it quite dry. It feels a bit old-styled with a different profile more extracted and oaked than its siblings. This is for fans of the style and to be enjoyed with powerful food. It might get a better integration of the oak with time. 42,000 bottles.
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