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ProducerCooperativa Jesús del Perdón
VarietyTempranillo Blend
DesignationCastillo de Andaluz
RegionCastilla-La Mancha
AppellationVino de la Tierra de Castilla
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Drinking Windows and Values
Drinking window: not specified

Community Tasting History

Community Tasting Notes (average 78 pts. and median of 78 pts. in 1 note) - hiding notes with no text

 Tasted by richardhod on 4/13/2013 & rated 78 points: Bottom-end quaffing red, but better than some. Far too young at a year and a half but this is the cheap and of the market. Allegedly at half-price £5 in Sainsburys, it's made for the "make young sell cheap mass market for idiots " UK market.
Purple colour and pretty dense-looking. Not much nose. It's like the cheap Australian end of the market, but with some Tempranillo to calm it down. Pretty industrial palate, with some purple fruits and some tarry and bitter strong young tannins. As it opens up, the tannins come out and bite you. This is on for the vodka-and-excitement lovers. rather than anyone looking for a sensual taste experience. Only 13% though, so it's not that it's hot, just strong. bitter and tarry. There is fruit on the palate, and quite an amount of it, alternativin gbetween a bit sweet and somewhat chemicl. It's a vague purple-fruit flavour, and definitely sharp, chemical-like. I can sense both the Syrah and the Tempranillo as I put my mind to it, but really, this isn't about the more subtle aspects of these fine grapes. Hmmm, drying tannins on the end.
It's not entirely unpleasant, and if you like alcopops you will probaly love this. Which makes sense: it's aimed at the UK mass-market WKD drinkers. It's just not wine as you'd usually expect to drink it. It's not quite as bad as the McGuigan stuff I once accidentally tasted, but I wouldn't recommend it very much at all.
Take it to a wild party, or eat it with well-charred barbecue!

Edit: Day 2. Disjointed, slightly sweet, still chemical if strong fruit. Tannins still biting like a rabid ferret. (1068 views)

Professional 'Channels'
By Richard Hemming
JancisRobinson.com (10/10/2012)
(Cooperativa Jesús del Perdón, Castillo de Andaluz Tempranillo/Syrah Red) Subscribe to see review text.
NOTE: Scores and reviews are the property of JancisRobinson.com. (manage subscription channels)

CellarTracker Wiki Articles (login to edit | view all articles)

Tempranillo Blend

Tempranillo is the backbone of wines made in the well-known Spanish regions Rioja and Ribera del Duero, but is also grown as far afield as Mexico and Australia.

As a flavor profile, red fruits like strawberries and cherries can predominate - but with a rustic edge. Many wines made from Tempranillo will spend a few years in barrel and bottle before reaching the consumer. Many Tempranillo-based wines see a few years of oak - add that to a few years of bottle and the wine can give a subtle - and occasionaly not-so-subtle - leathery mouthfeel. The combination of the tart fruit and tannins make this wine very food friendly.


Vinos de España - Wines of Spain (Instituto Español de Comercio Exterior) | Wikipedia

Spain is the third largest wine producing nation in the world, occupying the majority of the Iberian Peninsula with vast diversity in climate, culture, and of course, wine. From inky, dark reds of the [Priorat] to dry, white Finos from Andalusia, Spain can easily boast of elaborating a wide variety of notable styles. Within Spain there are currently 62 demarcated wine regions, of which a handful have gained international recognition: [Rioja], Priorat and [Ribera del Duero]. Yet these regions are only a small sample of the high quality wines Spain produces. Regions such as Cava, Penedes, Somontano, Galicia, Rueda and Jerez are only a few of the numerous regions worthy of exploration throughout Spain. Spain can also lay claim to having the most land under vine in the world, growing up to, by some accounts, 600 indigenous varietals of which Tempranillo is their most well known. Other popular varietals include [Garnacha], Bobal and Monastrell for reds and for whites; the infamous Palomino Fino grape which is used in the production of sherry wine, Pedro Ximenez in Montilla Morilles, Albarino used in the creation of the bright, effervescent wines of Galicia, and Verdejo in Rueda. - Source: - Catavino.net

Spain is not in the forefront of winemaking for its dessert wines, other than for its sweet wines from Sherry country including the highly revered Olorosos and Amontillados. But apart from Sherry Spain has a range of styles of dessert wines, ranging from the those made from the Pedro Ximenez grape primarily in Jerez and Montilla-Moriles) to luscious, red dessert wines made in the Mediterranean from the Garnacha (Grenache) grape. Some good Moscatels are made in Mallorca, Alicante and Navarre. The northwest corner of Spain, Galicia, with its bitter Atlantic climate, is even making dessert wines, called “Tostadillos” in the village of Ribadivia (similar to France’s “Vin de Paille”). The Canary Islands have made interesting dessert wines for centuries (they are mentioned by Shakespeare, for example) and in recent years the quality of winemaking has been improved and the Canary Islands wines are being better marketed now. The winemaking styles for “Vinos Dulces” are also diverse, from “Late Harvest” (Vendimia Tardía) to “Fortified Wines” (Fermentación Parcial). Based on in-spain.info.

Castilla-La Mancha

Castilla-La Mancha (Fundación Ínsula Barataria)

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