The 2013 Triga is a blend of Monastrell and Cabernet Sauvignon from five different vineyards, some older and some younger, fermented with indigenous yeasts. It matured in a combination of French and American barriques for some 20 months. It is bottled with a whopping 16% alcohol, which will tell you something about the ripeness of the grapes. The nose is completely dominated by oak aromas, smoke, toast, plenty of spices and even sawdust, that cover the rest of the sensations and make it quite difficult to get to the core of ripe fruit. The palate is also very oaky, but the depth of the fruit provided by the old vines seems to be able to stand the oak regime imparted to the wine here. Ripe, extracted and oaky wine for fans of the style, but you need to cellar it for a couple of years for the effect of the oak to diminish. 23,000 bottles.
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