A Spanish variety often in blends with Tempranillo or Menćia. A dark skinned grape with some bluish/purple. Looking at the wine in the glass you see some deep blackish/red colours, it’s not thin in any way at the meniscus but retains bright red dances of reflective light.
An almost rambunctious bouquet features very black cherries, dark plums, chocolate, a distinct mulchy earthiness and spicy oak. The wine glides on a supple and smooth palate, if it’s to be compared with Pinot Noir then it’s a big Pinot, perhaps Central Otago plus. There is some earthy forest floor but, unlike when I tasted this at Hidden Creek, it’s not Yarra Valley like as the wine altogether has too much power. Black cherries eagerly greet your taste buds but there is also dark chocolate and liquorice and some allspice and very late a little smoky oak like quality prolongs what has been quite a luxurious drifting flow. Early the wine tends toward unctuous from sheer fruit power but then a backbone of fresh acid emerges and fashions a straight flavoursome flowing line that lingers long – such reticent reluctance to part company and in the final departure there is what I can only describe as a sensual goodbye from fine dry and pencilly tannins.
My first experience with a full glass of Prieto Picudo, it’s not that easy to get your head around it’s individuality as it has features of many other wines but perhaps it’s multiple personalities is it’s signature. I’ll be interested to try more of this variety and to see how this one changes with some cellaring time.
Next weekend I’ll be looking at a side x side with #heritageestatewines and #unsungherowine 2020 Ansonica fashioned with individual interpretation from the same bin by two different winemakers.
Tasted: Sunday 8th November, 2020 without food and then with over several hours.
Alcohol: 13.9%
Closure: Screwcap
Price: $45
Suggested Drinking Window: 2020 to 2030
Winemaker: Andy Williams
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