PV Tasting Notes
Retasted in December 2010, the Atio was sourced from the vbery best fruit of vineyards over 65 years in age and raised in 100% New French oak for 24 months which has taken time to integrate into the wine. Inky purple-coloured, it reveals a fragrant bouquet of toasty oak, pencil lead, leather, and assorted black fruits. This leads to an opulent, full-flavoured wine with gobs of fruit, outstanding depth and concentration, and a long, pure finish. It should continue to improve for another couple of years in the cellar and drink superbly through 2020. 92 points
This wine is touched more by the oak treatment as is revealed in the vanilla bean, toasty, spicy aromatics with blueberry and blackberry fruit currently taking a lesser role. On the palate, the fruit is again secondary and the finish firm and slightly dusty. Only time will allow the oak and tannins to become better integrated but currently the wine’s balance is a little out of sync. My lasting impression is this will come together beautifully within 3-4 years and drink well for a decade thereafter. Tasted Feb 2006
Made at one of the "Worlds Top 100 Wineries"
Independent Review5 Stars - Decanter Magazine, John Radford Sept 2008
Excellent, fruit-packed structure with vivid tannins and a long, long finish. Up to 2012.
3rd Prize in the Prestigious Envero Contest,
Spanish Champion Wine Competition 2008
A beautiful classic wine that requires some time in decanter or extended bottle age, best matched alongside braised veal shanks, veal casseroles, pink fillet of lamb or cutlets, pink leg of lamb, chicken braised in red wine, roast guinea fowl, risotto Milanese, and would also suit pink roast beef and all manner of soft and hard cheese.
Bodegas Emina is an exciting new development of the Matarromera Group, reviewed in 2006 as one of the top 100 wineries of the world. The newly built winery, is truly “state of the art”, in fact, during all my travels around the world, never have I seen such superb wine making facilities. Their policy is to make wines of a world class standard, as commitment to this policy, they did not make any wine in 2004, they felt the base product was not up to their demanding standards.
Soil: layers of clay sand and limestone of the estate named “El Horno”
Age of vines: 27 years
Grape Harvest: hand-picked
Winemaking: Traditional.
Barrel type: medium toast Allier French barrels
Malolactic Fermentation: Alcoholic fermentation in barrel after alcoholic fermentation
Aging: 16 months in oak barrel