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LAN - D-12 Crianza 2020

Blend
100% Tempranillo
Country
Spain
Region
Rioja
UPC
7 47154 00003 5
Red Wine
Verified Stock
97160-20
Product Ratings
Vinous Media 91pt

The 2020 D-12 is a parcel wine made exclusively from Tempranillo sourced from old vines in Vinaspre (Rioja Alavesa), Briones and San Vicente de la Sonsierra (Rioja Alta). It spent 15 months aging in new French and American oak barrels. This liqueur-like red exhibits aromas of sponge cake and chocolate, accompanied by notes of blackberry marmalade and hazelnut. The palate is dry, creamy and plush, delivering a lingering experience with a velvety caramel finish. The D-12 embodies a contemporary approach within the Rioja region.

by Vinous Media, 2024

Tasting notes

Intense cherry red color with violet hues. Aromas of red fruit and liquorice - characteristic of the Tempranillo variety – combined with vanilla, pastries and hints of floral notes such as violet. Tasty, round and with a silky mouthfeel, the hints of liquorice and black pepper return on the palate in its persistent finish.

Grape Varieties

100 % Tempranillo selected by hand from one 4 ha plot in San Vicente de La Sonsierra (Rioja Alta) and two plots ( 4.5 ha and 3 ha) located in a sun-facing vineyard in Haro (Rioja Alta).
D-12 is homage to the workers of LAN. The name is a reference to DEPOSIT 12, the stainless steel tank that each vintage holds those wines that according to LAN winery personnel have the most outstanding attributes each year. 2013 is the seventh edition.

Food pairing

Grilled pork, smoked and barbecued meats, grilled vegetables, casseroles

Ageing

Twelve months in new American oak barrels and new French barrels followed by 12 months f rounding in the bottle prior to release. The American oak was sourced in the Appalachians (65%) and the French oak in the forests of Chateauroux and Loches (35%). The extra-fine grained wood was air dried for 36 months.

Winemaking

Fermented in stainless steel tanks at a controlled temperature of 25º C in order to maintain aromatic potential and maximize color extraction. Micro-oxygenation and maceration in contact with the lees prior to malolactic fermentation in order to balance the tannins and display a silky mouthfeel.