Made entirely from "second generation" fruit. Cubillo vineyard had 100% loss due to frost in April 2017 and the vines had to start again, resulting in a much shorter ripening period and a lighter more elegant profile.
Approximately 70% Tempranillo, 20% Garnacha, 5% Graciano and 5% Mazuelo. Labelled as "crianza" but meets all the criteria for Gran Reserva.
Served for Easter dinner¹ with leg of lamb cooked sous vide at 60°C for 17h and roasted to finish.
The Cubillo went nicely with the lamb, but showed a marked acidity (my daughter said it smelled of vinegar – not entirely untrue as it has some balsamic notes to the nose). It has some elements of primary fruit still evident, whilst also offering a lot of development. Restrained tannins and obvious wood influence, even though it's matured in ancient barrels. I'm not sure this is my favourite vintage of Cubillo as it's rather lean compared to what I have had before, but it was enjoyable – especially after giving up drinking wine for Lent.
¹I know Yorkshire pudding with anything other than beef is non-canonical, but my kids would have thrown a fit if I refused to cook them 😂
by mattmoy_2000
2 Comments
I’ve been meaning to pick up some Cubillo for years now. Your post has made me decide to get some as my next “nice” bottle of wine! Thank you!
This is the only bottle of LdH that we tossed down the sink. Huge fan overall, but unlikely to be grabbing Cubillo when Bosconia has been delightful. (Seems unfair to compare to Tondonia.)