Pittacum La Prohibicion 2017

A temperate winter with a lack of rain meant that the grapes’ annual growth cycle began a month earlier than usual. Bud break occurred during the second half of March.

Flowering and fruit-set in the vines not affected by the frost were accompanied by mild temperatures and had successfully completed by mid-May.

As could be expected, veraison was early, and by the start of July we already had colored grapes. A dry, hot summer provided good ripening conditions in terms of color and tannin development, a more than acceptable balance between alcohol and acidity, and impeccable health.

Tasting Notes: Fragrant, the fruit seduces the nose with black cherry aromas laced with violets against the woody background of the oak. Chinese ink and hints of grass.

Food Pairing: Its characteristic acidity can be a stalwart companion when matched with traditionally heavy and fatty meals like “cocido”, a chickpea pottage. Its tannins are a good match for proteins, particularly unadorned red meats and fatty blue fish dishes like tuna stewed in onions with green bell peppers and raw sheep or blue cheeses.

Reviews:

90PTS, James Suckling

Dried herbs, black fruit, wet leather and baking spices on the nose. It’s full-bodied with creamy tannins. Round and juicy with a supple finish. Drink now.