WTN: Etim Seleccion 2006

DO Monsant
Falset-Marca

A blend of Garnacha (60 per cent), Carignan (30) and Syrah.

Decanted about 20 minutes before supper.

Dark purple in the glass.

Red licorice, spicy, berries on the nose.

Light to medium weight, light cherry, currants, a bitter streak, spicy, drying.

Throughout the evening the wine was a moving target. It started out stern, hard and bitter then morphed to thin and light-weight, before finally settling down to a moderately pleasant light weight state, tangy, with some mildly fleshy cherry, raspberry.

Drying on the finish.

Considering how the wine started out, it ended up as pleasant and drinkable, so I suppose that represented success. Not sure if the wine just needs more time or what.

Purchased at $15 (Canadian).

Had one of these just the other night, Bruce. Thought it was pretty good for around $10 US @ our local Costco. Probably go back & pick up a few more for further investigation. I think it has the stuffing to age and improve for a few years.

Cheers,

geo

Montsant surrounds Priorat, could be some influences there?

I should also mention that our Gang of Pour Canadian Correspondent Alan Kerr had good things to say about this in his recent LCBO Vintages Release Notes, which can be found at the bottom of the following page:
http://www.gangofpour.com/kerr/vintages ... ug_29.html

Cheers,

geo

I should also mention that our Gang of Pour Canadian Correspondent Alan Kerr had good things to say about this in his recent LCBO Vintages Release Notes, which can be found at the bottom of the following page:
http://www.gangofpour.com/kerr/vintages ... ug_29.html

Cheers,

geo

Thanks for this. Correct me if I am wrong, but didn't Alan used to post notes here, back in the olden days????

I should also mention that our Gang of Pour Canadian Correspondent Alan Kerr had good things to say about this in his recent LCBO Vintages Release Notes, which can be found at the bottom of the following page:
http://www.gangofpour.com/kerr/vintages ... ug_29.html

Cheers,

geo

Thanks for this. Correct me if I am wrong, but didn't Alan used to post notes here, back in the olden days????

He did indeed, once upon a time, Bruce. These days he's quite busy with his teaching position at Niagara College in the Culinary Division.

Had a taste of this at a store tasting last weekend. I guess I caught it during the stern, bitter, drying segment of its evolution. Nice to know that it morphed a bit over time.