Lopez de Heredia is one of the benchmark producers in Haro, and rightly so. They are often linked in the press with the concept of 'tradition' because they haven't changed their production methods that much, and they cellar-age wines, releasing them only when they believe they are ready. Their aged whites and roses have romanced most of my sommelier friends, and it's always nice to see aged wines that are affordable on wine lists. The Lopez wines are an oasis of deliciousness in a wave of over-oaked & heavy extraction 'modern' style producers that at times seem to have taken over Rioja.
This particular wine is:
Aromas and flavors of dried plums, dill, and mushroom. Tertiary aromas of umami, soil, soy, mushrooms, & dried leaves. Though the wine looks medium bodied, the rustic tannins fill the palate, a burning acidity creeps through it all, and a powerful yet soft overall perception . This is a wine I want with meat-- powerful enough to withstand even the heartiest grass-fed cuts, but not so dark as to overshadow what is on the plate.