Lavia 2012

"The 2012 Lavia has increased its percentage of old vine Monastrell to 80% and the rest is younger Syrah, destemmed, crushed and fermented with indigenous yeasts for 17 days, with pigeage before and after fermentation. Half of the volume matured in used 500-liter oak barrels and the rest in 1,000-liter foudres. The Syrah was pretty obvious (especially when tasted next to the Lavia+) with those notes of smoky bacon and violets nicely intermixed with the tree bark and esparto grass of the Monastrell. The palate is juicy, chewy, with volume and some rustic tannins with a tasty finish. Some 13,000 bottles were filled in October 2015".