2023 Daniel Landi Viticultor Las Uvas de la Ira
How does this wine taste?
How full and heavy the wine feels in your mouth, like the difference between skimmed milk and cream. More alcohol, sugar and oak ageing make a wine fuller.
The drying, grippy feel on your gums and tongue, as with strong tea. It comes from the skins and seeds of black grapes and from oak, and softens with age.
How much sugar you taste, from dry to sweet. Fruity is not the same as sweet: a dry wine can taste of ripe fruit.
How fresh and juicy the wine is: acidity makes your mouth water. High acidity tastes lively and refreshing, low acidity soft and round.
What we taste What you taste Click a taste for what it means
The bars follow how sommeliers taste (WSET): body, tannin, sweetness and acidity, each from low to high.
Body: powerful. 14.5% alcohol.
Tannin: firm. Aged in oak.
Sweetness. Red wine from is almost always dry.
Nothing noted for this wine yet. What do you smell, and how long does the taste linger?
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Log inDaniel Jimenez Landi is already one of the most renowned winemakers in Spain. His wines receive an overload of prizes and awards, and a large part of the success is due to the passion to produce only quality. After leading the Jiménez Landi winery, Daniel Jimenez Landi decided in 2012 to start a new adventure, but this time alone.
Las Uvas de la Ira is produced from three plots of old Grenache/Garnacha vines located on a granite plateau in the village of El Real de San Vicent. The wine is aged in oak barrels for ten months. This magnificent Grenache is full of red fruits, flowers, balsamic notes, and herbs. The taste is medium-bodied and particularly complex, with plenty of acidity and purity. It is certainly recommended to decant this wine or at least open it an hour in advance. Daniel is also a (co-)owner of Comando G, which is currently making a big impression.
FUN FACT: Did you know that you receive a nice discount if you choose to pick up at our Wine Warehouse?
Character
The wine
Origin
Bottle
Wine features
Parker
The Wine Advocate
RP 93+
Reviewed by:
Luis Gutiérrez
Release Price:
$35
Drink Date:
2024 - 2032
The 2023 Las Uvas de la Ira is paler than the 2022 that I tasted next to it, with a red fruit and herbal nose, pomegranate and fig leaves. It's elegant and fine-boned, with very fine-grained tannins. It has a little less alcohol (14% versus 14.5%) and a more ethereal sensation, with great elegance and balance. 17,000 bottles produced. It was bottled in July 2024.
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The Sierra de Gredos is an area of rugged granite peaks, forests and hilltop towns southwest of Madrid. The combination of high altitude, free draining granitic soils, and a long growing season gives it a unique micro-climate. Vines cling to scree-slopes like mountain goats, many of these sites were abandoned decades ago, but a new generation of growers is rediscovering them.
Dani Landi was one of the pioneers working with the old vines here, making elegant, mineral wines, that are redefining what was previously viewed as a workhorse variety into something that can rival the elegance and finesse of some of the world’s most sought after reds. Curro Barreño, one half of brilliant Ribeira Sacra project Fedellos, also grew up in this area. He’s a childhood friend of Dani, sharing many bottles together and winemaking influences. Since 2021 Curro has taken over responsibility for Dani’s vineyards in Méntrida, and is making wines under the Vitícola Mentridana label. Curro’s building on Dani’s meticulous foundations, interpreting the vineyards, and working with a light touch in the winery. Curro is happy to have come home to make wine in the area where he grew up, and to see the evolution of wines in the area which are becoming modern classics, graceful wines we love to drink.
Deze elegante, medium-bodied Garnacha toont rode vruchten zoals kers en granaatappel, bloemige en kruidige tonen van vijgenblad en balsamico en zeer fijne tannines met heldere zuurgraad. Daardoor werkt hij uitstekend bij varkens- en lamsgerechten, charcuterie, kazen en tomaatrijke pasta's of pizza's: de zuurgraad snijdt door vet van geroosterd varkensvlees of gegrild lamsvlees, de kruidigheid sluit aan bij droger vlees en salami en de fruitigheid balanceert gerijpte kazen en tomatensauzen; probeer hem bij langzaam geroosterd buikspek, gegrilde lamskoteletten met rozemarijn, een kaasplank met Manchego of bij een houtovenpizza met chorizo. Decanteren of minstens een uur van tevoren openen versterkt de fijne aroma's en maakt de textuur nog zijdezachter.
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