Structure

Bodyfull
Tanninfirm
Acidityhigh
Sweetnessdry
Finishlong
Oaknew oak

Drinking window

Best 5 to 18 years from vintage.
vintage5 yrs18 yrs20 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

Full-bodiedFirm tanninHigh acidityDryLong finish

Aroma: blackberry, raspberry

Palate: powerful concentrated core, new-oak frame, long sustained close

Intense red with violet touches, powerful on the nose with blackberry and raspberry, framed by thirteen months in new French oak.

What it pairs with

  • Grilled aged beef
    New oak and firm tannin need a well-marbled cut.
  • Venison loin with berries
    The blackberry and raspberry register runs alongside the sauce.
  • Hard mountain cheese
    The power of the wine stands against a long-matured cheese.

History

Cabanelas comes from the upper section of one of the oldest vineyards Vinos Valtuille works, planted in 1925 at 600 metres on sandy soils with a little clay, cropped at 1,500 to 2,000 kg per hectare. Alcoholic fermentation takes place in barrel with 50 per cent of the lees, then the wine moves to new French oak for malolactic and thirteen months of ageing.

Facts

Producer
Vinos Valtuille · visiting guide
Grapes
Mencía
Classification
DO Bierzo
Oak
Thirteen months in new French oak barrels after barrel fermentation on lees
ABV
14.0%
Price
€34-42 at retail
Drinking window
5-18 from vintage

Frequently asked about Cabanelas

What does Cabanelas taste like?

Intense red with violet touches. The nose is very powerful, with red fruits such as blackberries and raspberries.

Where is Cabanelas made?

From the upper part of a vineyard planted in 1925 at 600 metres, on sandy soils with a little clay, at Valtuille de Abajo.

How long is Cabanelas aged?

Fermentation happens in barrel with 50 per cent of the lees; the wine then spends thirteen months in new French oak barrels.

What food pairs with Cabanelas?

Grilled aged beef, venison loin with berries, or a hard mountain cheese.

Tags

cellar worthy dry firm tannin full body high acid menc a mood bold mood contemplative occasion cellar occasion gift occasion special old vines old world pairs with aged cheese pairs with game pairs with red meat price premium single vineyard still red

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