An old vine, 100% tinto fino (tempranillo) from the high altitude of Rioja Alavesa, this wine was unapproachable upon opening. After three days in the decanter, the tannins integrated and softened, revealing violets and herb aromas, supported by ripe black raspberry fruit, smoke and earth. This wine has a dense ruby purplish hue and drinks like a Pomerol. Despite the hot 2003 vintage, the Artadi still controls the heat and harnesses its finesse and power. A good ragu sauce or steak fits the bill here.
ROOSTER SCORE: 92
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Read about Chef Mateo in The New York Times Dining In section. Renowned Food & Wine Critic Eric Asimov writes a feature article about Chef Mateo and a Haitian Thanksgiving.
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