La Casilla 2017

2017 was an early harvest with 20% less grapes, but the 2017 La Casilla was fresher than expected, with 12.5% alcohol and a very approachable profile, even if it was a bit closed at first and took time to develop the nose. It comes from 60% limestone, 20% clay and limestone and 20% boulder soils at 800+ meters in altitude. It fermented with full clusters in 4,500-liter oak vats and indigenous yeasts and matured in 600-liter French oak barrels with the lees for nine months. As with all wines here, the soil seems to have a stronger voice than the fruit, and there is chalky minerality here. It took time to show shy aromas of rosemary and thyme intermixed with the sensation of wet limestone. This is powerful but approachable, much fresher than what this wine used to be. The new winery has more capacity, and they have gained in precision, as they can harvest the vineyards when they are ready and don't need to worry about having space in the winery. Super mineral. 11,000 bottles were filled in June 2018.

Such attractively fragrant and expressive aromas here with a smoked red-flower note, as well as red-cherry compote and sappy, foresty nuances. The palate has a phenomenally succulent attitude with bold, red-cherry and raspberry flavors, cast in fine, tightly wrapped tannins. So tasty! Drink or hold.