2022 Michelini i Mufatto,Bierzo "Post Crucifixion"

Denne unikke ekstremt gamle 0,2 ha pre-phylloxera vinmark på kalkholdig ler i Carballal de Abajo i Priaranza del Bierzo er sammensat af ca. 50% Mencía, 10% Palomino, 20% Merenzao, 10% Brancellao og 10% Godello. Druerne fodtrædes som hele klaser og spontangæres i leramfora efterfulgt af en lang blid maceration 2 måneder i amfora inden 18 måneders lagring i et brugte 500 liters franske egetræsfade. Aromatisk er den usædvanlig dyb med peber, gazebind, urteekstrakt, engelsk lakrids, røde æbler, modne jordbær og blomster i et udtryk, der det køligste hidtil, men er mindst lige så usædvanligt og enestående som forgængerårgangene. I munden har den kalkstenens tydelige aftryk. Helt anderledes i sin syre og energi end vinene fra skiferundergrund, svæver denne unikke vin over tungen med silketekstur, levende raffineret syre, lakridskrydret frugt og kalket ung tannin. Unik, karakterstærk og ekspressiv, er dette en ganske enestående vin fra denne nærmest forhistoriske mark, som Michelini-klanen har genoplivet. Men den er sjælden - kun lige under 800 flasker tappet! (-2035+) *****

98 points Robert Parker Wine Advocate: "The elegant, aromatic, floral and mineral 2022 Post-Crucifixión seems to be unaltered by the extreme heat of the year. It's energetic, perfumed and floral, with notes of violets and rose petals. It comes from a tiny 0.25-hectare plot of ancient vines that is planted with a complex field blend dominated by Mencía but also includes Merenzao, Brancellao, Palomino and Godello in the village of Santalla del Bierzo, in a remote part of the appellation on clay and limestone soils that provide the wine with perfume and unusual finesse. It has the chalky texture of the limestone soils and a fine-boned personality; it's ethereal, with lots of energy and power but weightless. It has 13.2% alcohol, but parameters mean very little here—the wine has its own. It seems even more elegant and refined, and the nose is subtler and very fine, in a calmer way. It fermented with full clusters in a 1,000-liter tinaja with indigenous yeasts and matured in used 500-liter barrels for 18 months. This is nothing short of exceptional, especially for the character of the vintage. 800 bottles produced. "