Source : Jamie goode's wine blog
Spanish reds are changing. For the better. In the past, you could bet your salary that most reds above a certain price point would have spent too long in the wrong sort of oak (American), and as a result would be washed out and reeking of vanilla and coconut [..]



Vitiblog, métablog de la Vigne et du Vin, est édité par 

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