# Matsu El Viejo (2021)

- **Producer:** Bodegas Matsu
- **Colour:** red
- **Type:** still
- **Grapes:** Tempranillo
- **Region:** Castilla y León, Spain
- **Style:** Classic
- **Alcohol:** 15.0%
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** blackberry, plum, cherry, black pepper, vanilla, cedar, chocolate, coffee, smoke, leather, tobacco, forest floor, cinnamon, nutmeg

## About this wine

Matsu, meaning 'to wait' in Japanese, embodies a philosophy of patience and respect for nature's cycles in winemaking. This wine, 'El Viejo' (The Old One), is a tribute to the generations of winemakers who have nurtured the ancient vineyards of Bodegas Matsu. As the flagship wine of the estate, El Viejo is crafted from Tinta de Toro vines, some over 100 years old, located in the Toro DO of Castilla y León, Spain. The winery is dedicated to preserving the authenticity of these old vines through ancestral techniques and minimal intervention. The 2021 vintage is particularly noted for being a mature, voluptuous, and seductive red wine, offering a deep and powerful expression of Toro's unique terroir and its venerable vineyards.

## Interesting facts

- "Matsu" is Japanese for "to wait," reflecting the winery's patient, natural approach.
- "El Viejo" means "The Old One," a nod to its 100+ year-old vineyards.
- The winery practices biodynamic farming, respecting natural vineyard cycles.
- Grapes are hand-harvested and fermented in concrete tanks before oak aging.

## Food pairing

The robust structure, ripe fruit, and pronounced tannins of Matsu El Viejo make it an ideal partner for rich, savory, and protein-heavy dishes. The wine's intensity stands up to strong flavors like game and aged cheeses, while the fat and protein in roasted meats help to soften the wine's firm tannins, creating a harmonious balance. Its spicy notes also complement dishes with similar aromatic profiles.

## Wine making process

The winemaking process for Matsu El Viejo begins in centenary vineyards, where grapes are cultivated biodynamically at altitudes of 650-700 meters on sandstone, clay, and limestone soils, ensuring very low production yields. Grapes are hand-harvested to preserve their quality. Fermentation and maceration take place over three weeks in 10,000kg concrete tanks. Following this, malolactic fermentation is carried out in new French oak barrels, where the wine also undergoes its aging period, contributing to its complex structure and aromatic profile.