"A sensational success for this producer, Dignus 2013 is a blend of 50% Tempranillo complemented by equal parts Merlot and Cabernet Sauvignon. The vineyard is located at altitude on limestone soil, and the wine is aged for 12 months in French oak barrels that have been used for three wines. The result is similar to the Bordeaux style with notes of licorice, cedar, tobacco leaf, and red and black fruits. Beautiful in color, dark ruby to violet, the wine is medium-bodied to full-bodied with notes of undergrowth, spices, and cedar. Drink within the next 3 to 4 years. (Wine Advocate - Robert Parker)
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Eye
Purple dress
Nose
With aromas of blackcurrant, black cherry, licorice, herbes de Provence, and a hint of spice box.
Mouth
Medium-bodied, opulent, and complex. Fresh acidity.
Serve
Decant at 16-18°C
Open
1 hour before
Drink from
2018
Drink before
2021
Food and wine pairings
Enjoy with red meat, lamb stew, Burgundy-style ham with parsley, cheese, etc.
Robert Parker - Wine Advocate
Wine rated 90/100 (Wonderful wine)
Rated estate (2021 guide) Recommended (Wine producer recommended by Robert Parker - The Wine Advocate)
About wine:
A sensational success for this producer, Dignus 2013 is a blend of 50% Tempranillo complemented by equal parts Merlot and Cabernet Sauvignon. The vineyard is located at altitude on limestone soil, and the wine is aged for 12 months in French oak barrels that have been used for three wines. The result is similar to the Bordeaux style, with notes of licorice, cedar, tobacco leaf, and red and black fruits. Beautiful in color, dark ruby to violet, the wine is medium-bodied to full-bodied with notes of undergrowth, spices, and cedar. Best enjoyed within the next 3 to 4 years.
About the estate:
Andreas Larsson
Rated domain Recommended
Customer rating
4.2/5
based on 4 reviews
Review and opinion by Mr. EUGENE K. Published on 08/02/2018
Excellent.
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Note and opinion by Mr. JOAQUIN C. Published on 06/25/2023
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Review and opinion by Mr. DANIEL E. Published on 09/09/2019
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Note and opinion by Mr. JEAN FRANCOIS D. Published on 12/24/2018
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