Parker Review:
The 2004 Amancio, from a single vineyard, had alcoholic fermentation in French oak followed by malolactic fermentation in new French barriques. The wine was then racked into a new set of French oak (the socalled 200% new oak treatment) for 24 months before bottling without fining or filtration. Inky purple in color, the wine exhibits a brooding nose of smoky, toasty new oak, crushed stone, espresso, blackberry, and plum. Dense and tightly wound, this very concentrated, lengthy effort demands 68 years of cellaring. It will perform at its best between 2018 and 2035. During that open window, my score will likely seem conservative.
