Capafons-Ossó Montsant Vessants 2003

This wine may be a bit past it’s drinking date now, but I still enjoyed it quite a bit. I’m a huge fan of Spanish red wine. It was a bit more bitter than it should have been, but the deep sour cherry flavor was deliciously overwhelming. I found that this bottle needed at least a good hour to decant, before the bitter taste goes away. Once drinkable I found lots of fruit flavor, a nice ruby color and a very lush character. I think this is a very good example of a solid Spanish wine that would pair well with pretty much any red meat or even on it’s own for the simple pleasure of drinking. As the bottle contents continued to sit in the decanter I found the wine became more complex with lots of subtle fruit nose and flavor. After about six hours of decanting I tried tasting it again and found it to be much more mellow, less sour, not bitter at all and highly drinkable. If you’re put off at first, just decant some more. Not all wine needs decanting and often it’s a waste of time, but this wine requires it.

This bottle benefited highly from decanting with lots of sour cherry notes coming through once drinkable.

This bottle benefited highly from decanting with lots of sour cherry notes coming through once drinkable.

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