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Bendito Destino La Cabana 2023

Bendito Destino La Cabana 2023

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HK$1,150
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Wild Red Cherries, Bitter Herbs, Orange Peel, and Sovereign Peñafiel Terroir Elegance

The 2023 Bendito Destino "La Cabaña" is an ethereal, deeply complex, single-vineyard red wine from a tiny 0.38-hectare parcel planted in the 1920s in Peñafiel (Ribera del Duero). Resurrecting ancient field-blend traditions, sommelier and winemaker Terry Kandyna co-ferments 75% Tempranillo alongside Garnacha, Valenciano, Albillo, Alarije, and Pirulés. Soaring aromas of wild red cherries, crushed rose petals, orange peel, bitter herbs, black tea, and flint lead into a medium-bodied, crystalline palate framed by fine, gravelly tannins and a long, saline-tinged mineral finish.
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Style Profile at a Glance

Attribute Profile Scale
Body Medium-Bodied, Ethereal & Crystalline ●●●●●
Sweetness Dry ●●●●●
Tannins Fine-Grained, Gravelly & Chiseled ●●●●●
Acidity Fresh, High-Toned & Mineral-Driven ●●●●●
Oak Subtle & Well-Integrated (Aged in seasoned French oak barrels) ●●●●●

Terroir, History & Acclaim

Critical Recognition:
Wine Advocate 96 pts
James Suckling 94 pts
  • 96 Points - Luis Gutiérrez (Robert Parker's Wine Advocate): The 2023 La Cabaña seems to have settled with an extra year in bottle. It is named after the first plot they discovered, a north-facing vineyard registered in 1921 and planted with a field blend of Tinto Fino, Garnacha, Valenciano, Pirulés, Alarije and Albillo Mayor. This tends to be the last vineyard to be harvested. The grapes were hand-destemmed, and they used 40% of the stems in the fermentation with indigenous yeasts and had a maceration of 15 days. It matured with the lees in a 500-liter French oak barrel, where it was kept for one year. After pressing, the wine was put back in the barrel with the lees from the 2023 Clarete, completing an élevage of 16 months. It has contained ripeness, reflected by the 12.5% alcohol, with balance and freshness, a pH of 3.66 and 3.8 grams of acidity. This is more closed than the other 2023s, a little more reductive. It's nuanced and subtle, with hints of tangerine peel, and it's quite complete, with depth and great balance. This is the one where you should resist pulling the cork for a while. In 2023, it was the last plot to be harvested. 660 bottles produced. It was bottled in January 2025.
  • 94 Points - JamesSuckling.com: Restrained and pure, with aromas of minerals, stones, bitter herbs, flint, ethereal fruit and a hint of sage. This needs time to aerate and open up. The palate has crunch and tension with elastic, minerally tannins. It should get better in two years. Drink from 2028.
  • The Historic "La Cabaña" Paraje: Sourced entirely from the 0.38-hectare "La Cabaña" vineyard at 925 meters elevation in Canalejas de Peñafiel. The northeast-facing plot features shallow, rocky sandy-clay soil over a limestone bedrock, conferring extraordinary mineral tension and floral perfume.
  • Artisanal Micro-Vinification: Co-fermented with 30% whole clusters and native yeasts in neutral vessels, then aged in used oak barrels. Micro-produced (around 550 bottles total), this Burgundian-style field blend redefines Ribera del Duero away from heavy oak toward pure terroir transparency.

Highlights

  • Single-vineyard field blend (Tempranillo, Garnacha, Valenciano, Albillo, Alarije, Pirulés) from 1920s vines in Peñafiel.
  • A radiant 2023 release packed with wild red cherries, orange peel, black tea, bitter herbs, and flint minerality.
  • Crafted by Terry Kandyna (Bendito Destino), offering 10 to 20+ years of cellar evolution.

Tasting Notes

  • Appearance: Bright cherry-ruby with luminous violet reflections at the rim.
  • Nose: Intensely floral, complex, and stone-driven. It opens with aromas of wild red cherries, red plums, and candied orange peel, accompanied by withered roses, black tea, licorice, and crushed flint.
  • Palate: Dry, medium-bodied, and silky. The entry brings a pure wave of red fruit sap that glides across a taut mid-palate, held together by fine-grained, gravelly tannins and energetic limestone acidity into a long, mineral finish.

Serving Suggestion

  • Temperature: Serve slightly cool at 14–16°C in Burgundy-style glasses to favor its complex floral aromatics and silky texture.
  • Decanting: A 30-to-45 minute decant is recommended if enjoying young. Best enjoyed now through 2043+.
  • Western Pairing: Roasted suckling lamb, pan-seared duck breast, small game meats, sauteed wild mushrooms, or aged sheep cheeses.
  • Asian Pairing: Peking duck, Soy-sauce chicken, Taiwanese braised pork belly, or Cantonese roast goose.

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