Anima Negra AN 2018
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Wilfred
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Opaque garnet in color with ruby reflections, this wine offers wonderfully rich and layered aromas of damson fruit, crushed blackberries, leather, violets, smoke, and spice. An is as sumptuous on the palate as it is in its bouquet, with mouth-filling texture and concentration of flavors.
This wine is best enjoyed on special occasions, with slow-cooked meals such as pot roast, BBQ, and hickory-smoked ribs.
Professional Ratings
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Decanter
Deep in flavour, polished in texture, and intensely evocative, Anima Negra’s exceptional cuvée spends 18 months in new French oak, but the character of the old Callet vines shines through. A glimpse of the Med, with flashes of fresh fig and leafy herb, a touch of balsamic and olive, and a flash of red fruit. Long and fine. Organic.
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Robert Parker's Wine Advocate
There is a clear improvement in the 2018 ÀN; it's still toasty, smoky and oaky, but there is more of the character of the grapes and place coming through. It's a pale and translucent ruby-colored blend of Callet with small percentages of Fogoneu and Mantonegro. Using their own selected yeasts from the Son Negre vineyard, the grapes fermented in 4,000-liter oak vats and concrete tanks. The palate is medium-bodied, ripe without excess and delicate, like the local grapes can be. I wish I could take away the extra layer of wood that is preventing the wine from really shining through, because the wine is definitely there. It matured in French oak barrels for 14 months. Give it some more time to see if the wine is able to absorb some more of the oak.
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Wilfred Wong of Wine.com
COMMENTARY: The 2018 Anima Negra An Red Wine brings Mallorca's Indigenous grape, Callet, to the fore. This red grape variety shows power without the burn of high alcohol. TASTING NOTES: This wine excels with aromas and flavors of black fruit, a hint of flowers, delicate berries, and a trace of oak. Enjoy it with grilled lamb kebabs. (Tasted: March 22, 2022, San Francisco, CA)
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Ànima Negra was founded in 1994 when two self-taught friends — Pere Ignasi Obrador and Miquelàngel Cerdà — decided that the wines of their native Mallorca weren’t reaching full potential. Taking advantage of some unused milk tanks at the dairy farm owned by Pere’s family, they made two barriques of wine from Callet grapes (a native Mallorcan varietal) they’d purchased from local farmers. The initial results were so encouraging that the friends decided to form a partnership and continue pursuing their newly found passion for wine. Situated in the southeast of Mallorca, Ànima Negra winery produces its wines on the old country estate of Son Burguera, close to the town of Felanitx. The buildings date back to the 13th century, and contain a traditional winemaking area, which historically was used to supply wine for locals living on and near the estate. Ànima Negra sources its grapes from more than 135 carefully selected parcels of land that the partners either own or control. Virtually all of these parcels are within a six-mile radius of the winery, and most of the vines are 50 to 85 years old. Natural farming is prioritized at Ànima Negra. The vines are dry-farmed and are not fertilized, helping to ensure they produce small, concentrated fruit. Chemical insecticides and herbicides are avoided in favor of biodynamic practices, and indigenous yeasts are used for almost all fermentation.The resulting unique, elegant wines have garnered worldwide praise, and earned a loyal following among fine wine enthusiasts throughout the world. In 2010, the Slow Food Movement honored Ànima Negra with induction into the Ark of Taste.
Spanish red wine is known for being bold, heady, rustic and age-worthy, Spain is truly a one-of-a-kind wine-producing nation. A great majority of the country is hot, arid and drought-ridden, and since irrigation has only been recently introduced and (controversially) accepted, viticulture has sustained—and flourished—only through a great understanding of Spain’s particular conditions. Large spacing between vines allows each enough resources to survive and as a result, the country has the most acreage under vine compared to any other country, but is usually third in production.
Of the Spanish red wines, the most planted and respected grape variety is Tempranillo, the star of Spain’s Rioja and Ribera del Duero regions. Priorat specializes in bold red blends, Jumilla has gained global recognition for its single varietal Monastrell and Utiel-Requena has garnered recent attention for its reds made of Bobal.