Structure

Bodymedium
Tanninmedium
Acidityhigh
Sweetnessdry
Finishlong
Oakbarrel aged

Drinking window

Best 4 to 16 years from vintage.
vintage4 yrs16 yrs18 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Medium-bodiedMedium tanninHigh acidityDryLong finish

Aroma: intense spice, lactic notes

Palate: complex structured core, forest fruit recall, soft fine close

Cherry red with reddish orange rims, intensely aromatic and heavily spiced with lactic notes, complex and structured with a soft, fine finish.

What it pairs with

  • Spiced lamb tagine
    The wine's own spice register meets the dish head on.
  • Roast pigeon
    Complex structure with a fine close suits a small game bird.
  • Washed-rind cheese
    The lactic note reads directly against a soft washed rind.

History

Mata Los Pardos rises on one of the main ridges at the heart of Valtuille de Abajo. The family's small adjoining parcels sit on clay and sandy soils, one slope facing northeast and the other southwest, with vines over eighty years old and low, airy, widely spaced yields. Mencía dominates with a small proportion of other traditional local varieties.

Facts

Producer
Vinos LOF · visiting guide
Grapes
Mencía, Traditional local varieties
Classification
DO Bierzo
Oak
Barrel aged, limited production
ABV
14.0%
Price
€30-40 at retail
Drinking window
4-16 from vintage

Frequently asked about Matalospardos

What does Matalospardos taste like?

Cherry red with reddish orange rims. A Mencía of intense aroma, heavily spiced with lactic notes. It is complex and structured, recalling forest fruits and spices, with a long run and a soft, fine finish.

What grapes are in Matalospardos?

Mostly Mencía with a small proportion of other traditional local varieties, as they grow interplanted in the old parcels.

Where is Matalospardos made?

On the Mata Los Pardos ridge at the heart of Valtuille de Abajo, from adjoining family parcels on clay and sandy soils facing northeast and southwest.

What food pairs with Matalospardos?

Spiced lamb tagine, roast pigeon, or a washed-rind cheese.

Tags

cellar worthy dry field blend high acid medium body medium tannin menc a mood contemplative mood savoury occasion cellar occasion special old vines old world pairs with game pairs with red meat pairs with soft cheese price premium single vineyard still red traditional local varieties

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