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The estate of Las Mercedes has been cultivated since 1896 and belonged to a Spanish prime minister in the 19th century. It is located in the small village of Villagordo del Cabriel, a name which acknowledges its close proximity to the Cabriel river on the border of the provinces of Valencia and Manchuela.
A Mediterranean and continental climate at 900 metres of altitude. A passion for bobal that dates back to 1904. Production is tiny here, just 2,400 bottles of Las Mercedes ‘Bobal al Limit’ are made on average each year, as this is made from the oldest vines on the estate.
Production is handcrafted using gravity flow to move wine through various phases of production, reaching a maximun of 9,000 Las Mercedes bottles and an even more limited edition of Esencia, only in exceptional harvest.
The is made from 100% Bobal and is aged for nine months in new French oak and then 6 months in one-year old oak, and a further 6 months in bottle before release.
“Deep in the glass, the nose offers aromas of black cherry, cassis, as well as more fragrant red berry hints with a touch of spice. Similar ripe berry fruits are apparent on the palate, which shows a seamless quality. The tannins create a really sleek impression here, adding a surprising level of elegance to a rich, deeply fruited Bobal. Hints of redcurrant and lighter red berries add aromatic lift on the palate, as well as vibrant acidity that carries long into the finish. The oak here is so well integrated with mere hints of cinnamon and spice, that it allows the terrific volume of fruit to take centre stage – this is sensitive winemaking.
There is just something in the ripeness of the fruit that could lead you to Spain, otherwise this would prove tricky to place blind. It retains that juicy vibrant fruit quality well into the finish and while this could easily be enjoyed now, it will benefit from three to four years in bottle and could probably age for a decade. Very impressive.” Simon Larkin MW, Atlas Fine Wines 2020-2028.
Valencian Paella (Authentic paella with Rabbit, Sausages, Chicken, and Garlic or most robust meat and meat dishes.)
Will improve with careful cellaring for a further 6-10 years.