LAN - D-12 Crianza2020
RED WINE
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Producer
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Blend
100% Tempranillo
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Country
Spain
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Region
Rioja
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UPC
7 47154 00003 5
Reviews
Vinous Media 91
The 2020 D-12 is a parcel wine made exclusively from Tempranillo sourced from old vines in Vinaspre (Rioja Alavesa), Briones and San Vicente de la Sonsierra (Rioja Alta). It spent 15 months aging in new French and American oak barrels. This liqueur-like red exhibits aromas of sponge cake and chocolate, accompanied by notes of blackberry marmalade and hazelnut. The palate is dry, creamy and plush, delivering a lingering experience with a velvety caramel finish. The D-12 embodies a contemporary approach within the Rioja region.
by JH, Vinous Media , 2024
Technical Details
Ageing
Twelve months in new American oak barrels and new French barrels followed by 12 months f rounding in the bottle prior to release. The American oak was sourced in the Appalachians (65%) and the French oak in the forests of Chateauroux and Loches (35%). The extra-fine grained wood was air dried for 36 months.
Food pairing
Grilled pork, smoked and barbecued meats, grilled vegetables, casseroles
Grape Varieties
100 % Tempranillo selected by hand from one 4 ha plot in San Vicente de La Sonsierra (Rioja Alta) and two plots ( 4.5 ha and 3 ha) located in a sun-facing vineyard in Haro (Rioja Alta).
D-12 is homage to the workers of LAN. The name is a reference to "DEPOSIT 12", the stainless steel tank that each vintage holds those wines that according to LAN winery personnel have the most outstanding attributes each year. 2013 is the seventh edition.
Tasting notes
Intense cherry red color with violet hues. Aromas of red fruit and liquorice - characteristic of the Tempranillo variety – combined with vanilla, pastries and hints of floral notes such as violet. Tasty, round and with a silky mouthfeel, the hints of liquorice and black pepper return on the palate in its persistent finish.
Winemaking
Fermented in stainless steel tanks at a controlled temperature of 25º C in order to maintain aromatic potential and maximize color extraction. Micro-oxygenation and maceration in contact with the lees prior to malolactic fermentation in order to balance the tannins and display a silky mouthfeel.