Description
Deep, bright-rimmed ruby. Mineral-accented black raspberry and cherry-vanilla aromas are complemented by mocha, pot-pourri and star anise notes. Gently sweet and seamless in texture, offering red and dark berry, rose pastille and spicecake flavors that deepen slowly as the wine opens up.
Sappy and energetic in style, showing strong thrust and harmonious tannins on the long, floral-dominated finish.
Professional Reviews
“The 2019 Tempranillo “Xi’ipal” from Bodegas Caudalía hails from their highest elevation vineyard, as these vines sit at an altitude of seven hundred and fifty meters and are planted on a mix of crumbling clay, limestone and sandy soils. The wine is fermented in cement with native yeasts and raised for a year and a half in used French oak casks, prior to bottling and another eighteen months of bottle aging in the cellars prior to release. The 2019 tips the scales at fourteen percent octane and offers up a deep and youthful nose of dark berries, black cherries, cigar wrapper, a nice touch of meatiness, a fine base of soil, a dollop of tempranillo spice tones and a gentle framing of French wood. On the palate the wine is deep, full-bodied, tangy, complex and nicely structured, with fine depth at the core, good soil signature and grip, ripe, well-integrated tannins and a long, nascently complex and well balanced finish. This too will need plenty of cellaring time to soften up its chassis of tannin, but it will be a fine bottle in due course. 2035-2075.“ 93 points View from the Cellar; John Gilman – Issue#117; May-June 2025
“Coming from the “ La Abejera” vineyard, set at 750 meters, this opens with a ripe bouquet of scorched earth and smoky nuances alongside black cherry compote on the nose. The palate is juicy and fresh with good tension, showing both stony and salty nuances. Drink 2025-2031.” 91 points OwenBargreen.com; Owen Bargreen- December 4, 2025
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