Learn More About This Product
Primary Notes: Plum, Black Cherry Fig Dill Licorice
Secondary Notes: Oaky
Tertiary Notes: Dried FruitTobacco
Dryness: Very Dry
Tannin: Medium +
Origin & Awards
Origin: Toro, Spain
Maker: Bodega Matsu
Grape: Tempranillo / Tinta Fino
Fermentation: Biodynamic, Vegan Heavy Wood
Serving Temperature: Best served between 16–18 degrees.
Asian Food Pairing:
Western Food Pairing: Beef or venison pie, herb-crusted filet mignon.
Bodegas Matsu El Viejo 2019
Bodegas Matsu El Viejo comes from Toro Denomination of Origin, a historic wine region. We love EVERYTHING about this complex red and its incredible depth. Deep cherry red colour with a violet ring. Complexity taken to the extreme, as you'll discover as you traverse its aromas and flavours. Enormously rich bouquet of ripe black fruit and spicy aromas. Voluptuous and smooth mouthfeel. Round and well-integrated tannins, complex flavours with an oaky backbone on the full-bodied palate. Fresh dark plum, ripe blackberries and jammy dark cherry fruit with smoky and spicy nuances of vanilla, liquorice, toast and just a hint of pepper. Closes with an intense and spicy finish. Fun Fact: 'El Viejo' means 'the old' in Spanish!
100% Tinta de Toro also known as Tempranillo! The grapes come from very old vineyards of extremely limited production. The vineyards are in Toro Denomination of Origin, a historic wine region. The vines are more than 100 years old, some are pre-phylloxera, and cultivated naturally. The vineyards sit at a high altitude (620–750 metres) and have sandy soils with a high granitic stoney component. The climate is ideal for grape growing with plenty of sunshine during the day and extreme temperature changes (reaches -11°C in winter and 37°C in summer, also considerable temperature contrast between night and day). Furthermore, annual rainfall levels are very low, so the risk of diseases appearing is low and the vines remain healthy with minimal intervention. Manual harvest and selection of the best grapes. Maceration and fermentation takes place over 3 weeks. Spontaneous fermentation takes place in 15,000 kg concrete tanks with native yeast, followed by malolactic fermentation in the same tanks. The wine then matures for 16 months in new 100% French oak barrels. Soft filtering and non-aggressive clarification to preserve the wine's natural characteristics.
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