Rafael Cambra Dos, Valencia, Spain

拉斐爾坎布拉多斯紅葡萄酒

點(diǎn)擊次數(shù)：8916

The 2021 Dos was aged in oak vats, but they're trying to remove the effect of the oak and provide the wine with more freshness. It was produced with a blend of 40% old-vine Monastrell and 30% each Cabernet Sauvignon and Cabernet Franc with good ripeness, avoiding any green notes from the French varieties, and good freshness. It has a medium to full-bodied palate with abundant, fine tannins. 25,000 bottles produced. It was bottled in March 2023. It should develop nicely in bottle.

Produced with 35% each Cabernet Sauvignon and Cabernet Franc and 30% old-vine Monastrell, the primary 2020 Dos has good ripeness (it's 14.2% alcohol), reflecting a warm and ripe harvest. It has ripe berries and herbs and a medium body with fine tannins that call for food. 25,000 bottles produced. It was bottled in February 2022.

The red blend 2017 Dos was produced with 35% each Cabernet Sauvignon and Cabernet Franc and 30% Monastrell. It has a combination of ripe berries and aromatic herb aromas, a soft texture, quite mellow, with contained ripeness, some dusty tannins and a long and dry finish. 25,000 bottles produced. It was bottled in August 2019.

The red blend 2016 Dos contains 35% each Cabernet Sauvignon and Cabernet Franc complemented by 30% old-vine Monastrell, an unusual combination, as there is very little Cabernet Franc in Spain in general. It felt quite harmonious, balanced and integrated, with a fine palate with round tannins and again very good balance and harmony. This matured in 17,000-liter oak vats, which seems to work very well. 28,000 bottles produced. It was bottled in August 2018.

It seems like the percentage of Monastrell in most of the blends has increased, and in the case of the 2014 Dos, it has increased to 30% (when the 2012 contained 20%) and the rest equal parts of Cabernet Sauvignon and Cabernet Franc. The Monastrell is old (some 55 years) and the Cabs around 25 years old. It fermented in small 2,000-liter open vats with soft pumping over and punching down and macerated at 25 degrees Celsius for two weeks. It matured in used French barriques for eight months and a further six months in 17,000-liter oak vat. It has a serious nose, quite classical, with integrated oak and berry fruit, not terribly expressive. The palate shows very good balance, fine tannins and good freshness, very drinkable overall, but with clout to stand to food. Quite impressive and very good value. 22,000 bottles produced.