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 Vintage2006 Label 1 of 17 
TypeRed
ProducerBodega Numanthia (web)
VarietyTempranillo
DesignationTermes
Vineyardn/a
CountrySpain
RegionCastilla y León
SubRegionn/a
AppellationToro
UPC Code(s)641857679027

Drinking Windows and Values
Drinking window: Drink between 2010 and 2019 (based on 21 user opinions)
Wine Market Journal quarterly auction price: See Numanthia Termes on the Wine Market Journal.

Community Tasting History

Community Tasting Notes (average 90.8 pts. and median of 91 pts. in 256 notes) - hiding notes with no text

 Tasted by dbay on 5/21/2015 & rated 90 points: Blackberry and coffee on the nose. On the palette, full bodied, blackberries, tar, coffee. Mild tannins, just enough to make it interesting. hint of spice (428 views)
 Tasted by MoreWinePlease on 2/21/2015 & rated 91 points: Popped and poured. Dark crimson w/a little bricking at the edge. Big tarry/cherry medicinal nose leading to a fat midpalate of black berry/cherry fruit/tar that settles into something a little more refined and engaging after an hour in the glass and finishes with light mouth coating tannins that linger for a bit. (854 views)
 Tasted by GTFreek on 2/5/2015: Similar to previous note. Gorgeous profile, not incredibly complex. Good buy in the $40 range, though not if you prefer something up front bold. (957 views)
 Tasted by vinniemontoni on 1/26/2015 & rated 90 points: Not great notes as drank with company. However, it's a great bottle. (983 views)
 Tasted by CWilliam on 1/23/2015: Last tasted in 11/2010. Decanted for 1 hour (it did not need it as prior taster noted). Blackish red color with a little sediment. Looked younger than an '06. Oak/Vanilla, black cherry on nose. On palate, black cherry, black licorice, blackberry & touch of tobacco flavor profile. Full body but very balanced with a Long finish. At peak now but should be good for a few years. 92+ Excellent with grilled rib-eye steaks. (976 views)
 Tasted by tim m on 1/7/2015 & rated 91 points: PNP. Does not need air. Drank over three nights with little change. No need to wait on this one. Tannin still very fine a present, but the balance of the wine is peaking right now in my opinion. (953 views)
 Tasted by GTFreek on 12/4/2014: Just had a taste, but nice combo of freshness and power. Big fruit, but not overly dry. (965 views)
 Tasted by rustyRudy on 11/21/2014 & rated 88 points: Consistent with recent note. Less dense and concentrated than its bigger siblings , but plenty on the nose and palate to enjoy. (1018 views)
 Tasted by Anonymous on 10/4/2014 & rated 93 points: Decanted for 1.5 hours. This is very full-bodied, almost like a vintage port. Has some raisin tones, feels over-ripe. This has a lot of depth, though a bit one-dimensional. This is drinking beautifully now, though it likely benefits from the decanting. (1164 views)
 Tasted by ach816 on 4/13/2014 & rated 92 points: This is drinking beautifully right now...why wait? I believe right now it is at its apogee.

See: m+ ruby-brick with garnet tones.

Smell: Incredible complexity and depth, literally, I have a laundry list of aromas. Ready? Integrated layers of beef stew, pepper, fruitcake, cigar tobacco, plum, blackberry, dried blueberry, forest floor, cedar, chocolate ganache.

Taste: M+ body, with a supple core. M- fully integrated, velvety tannins and medium acidity. It finishes long, yielding and boldly flavored, with more braised beef notes, spice and chocolate.

If I were you, I wouldn't want to miss out on it at this stage.... (2080 views)
 Tasted by Castle Peak on 3/30/2014 & rated 93 points: 3 hour decant and enjoyed with asian barbecued chicken, creamy garlic risotto and crispy lemon asparagus. Some food wine this is. Floral, smoke, leather, rich berries, modest acidity and amazing complexity and balance. (1968 views)
 Tasted by DTWOB on 3/24/2014 & rated 93 points: Drinking wonderfully! (1878 views)
 Tasted by Bryan&Auður on 3/21/2014 & rated 92 points: One hour into decant this had searing acidity with very little fruit. Two and a half hours in, right in time for dinner, this was singing and proving to me it just needs a couple more years or a healthy amount of air. Tobacco, tar, flowers, integrated tannins and balanced acidity with just enough dark fruit. Aside from a slight punch of fruit after 3 hours on the finish this is a perfect example of 'old world' wine. Went very well with a foal ragú. (1720 views)
 Tasted by Mr.Overhill on 2/17/2014 & rated 91 points: So dark purple in the glass, it almost doesn't reflect any light. It's starting to come together now, with black cherries and somewhat softening tannins. If squid ink is to be found in a bottle of wine, this is indeed that one. Still got a lot of life to it, and wow does it ever fight off the air when it comes to allowance of oxidation. (1662 views)
 Tasted by slippytoad on 1/22/2014 & rated 91 points: Well I got more but this one was pretty stiff. Took a few hours to open up. (1209 views)
 Tasted by rustyRudy on 1/16/2014 & rated 89 points: Garnet in color. Red fruit and minerals on the nose. Nice, pleasant straight forward red with dried cherry, mineral, tobacco and still moderately tannic structure. (1139 views)
 Tasted by JuliannaD on 1/7/2014 & rated 91 points: I wish I had more than just this 1 bottle. This was big, bold, and delicious. This had deep berry aromas and an unmistakable old world element. The wine had a velvety texture and pure fruit flavors. Ole! (1121 views)
 Tasted by g & t on 1/5/2014 & rated 90 points: Drink now for pure fruit pleasure, with a hedonistic nose. (1062 views)
 Tasted by P Monty on 10/8/2013 & rated 83 points: There is probably a good wine under there somewhere, but it's almost completely concealed by a coarse layer of char and oak.

At this age, I'm skeptical that the oak will ever integrate, as I've seen happen on some other Numanthias, but if you can spare the storage space, I'd probably wait a couple more years and see, since the wine isn't enjoyable now unless you love heavy scorched oak flavors. (1748 views)
 Tasted by Matches on 9/7/2013 & rated 87 points: Black color in the glass with red/purple edges

Smells of fruit bowl, hot summer day, asphalt, and blackberry

Tastes of blackberry liquor liqueur hot alcohol, tar, and maybe tobacco. Dusty tannins through the finish.

I like this wine a lot. However, it could be from anywhere. Maybe even California, except that CA doesn't make very much wine this interesting. Nowhere near this price point anyway.

I will buy this producer/label again. Keep in mind that these bottles benefit from a few years in the cellar. (1623 views)
 Tasted by Skuck on 5/4/2013: - Crimsom color. It's balanced with a medium/full body. Smooth texture with a medium finish - Drinking nice (2342 views)
 Tasted by Skuck on 5/4/2013 & rated 90 points: - Crimsom color. It's balanced with a medium body. Satin-Like texture with a medium finish - Drinking nice (2493 views)
 Tasted by winemaker on 4/23/2013 & rated 91 points: Still dark purply red with some lightening of tint at the rim. Smells of earth and minerals. Tastes of sweet plummy fruit with some underlying tannins. Acids cleanse the palate nicely. Decent finish. This wine is drinking well now. Much better than the last bottle I had a few years ago. (2460 views)
 Tasted by ScottPreston on 2/26/2013 & rated 90 points: As always a fantastic wine. This is ready to drink right now. Great cherry and dark berry flavors. tannins have really subsided. good balance. Very nice wine. (2270 views)
 Tasted by djdaqm on 1/17/2013 & rated 91 points: Nicely integrated juice. This is drinking well now. Like others, the wine delivered a bit more than what I was expecting. On the palette a bit spicy. Still dark crimson red in color. Little sediment. (2309 views)
 Only displaying the 25 most recent notes - click to see all notes for this wine...

Professional 'Channels'
By Josh Raynolds
Vinous, July/August 2009, IWC Issue #145
(Bodega Numanthia-Termes Termes Toro) Subscribe to see review text.
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels)

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

Bodega Numanthia

Producer website

Tempranillo

Varietal character (Appellation America) | TAPAS: Tempranillo Advocates, Producers and Amigos Society

Tempranillo is the premium red wine grape variety from the Rioja and Ribera del Duero region in Spain. Tempranillo's aromas and flavors often combine elements of berryish fruit, herbaceousness, and an earthy-leathery minerality. Being low in acidity and sugar content, it is commonly blended with Carignan (Mazuela), Grenache (Garnacha), Graciano, Merlot and Cabernet Sauvignon.

WineAccess
The varietal is at its best in top Riojas, where oak aging is employed to generate increased complexity and harmony. From the best sites, these wines can be remarkably concentrated with great aging potential. New wines from this region are darker, and more robust, with more dynamic primary fruit flavors than traditionally styled examples. These wines seem to reflect the influence of Spain's other key region for Tempranillo, Ribera del Duero. Regardless of style, Riojas tend to be medium bodied wines, with more acid than tannins. These wines generally feature Tempranillo blended with Garancha, Mazuelo, and Graciano. For these wines, there are three quality levels, which will appear on the label. Everyday drinking wines fall under the category of "Crianza", "Reserva" denotes more complex and concentrated wines, and "Gran Reserva" refers to the most intense wines, made only in the best years.

The same labeling scheme applies to wines from Ribera del Duero, which, like Rioja, is dominated by Tempranillo and shares similar blending grapes. Again, Ribera del Duero wines are generally darker and more powerful than the most traditional Riojas. These wines also generally see less oak treatment than Riojas. From Rioja, we like wines from Allende, Marqués de Cáceres, Montecillo, and Cune. In Ribera del Duero, consider Dominio de Pingus, Emilio Moro, Convento San Francisco, and Pesquera.
Pair older-style Rioja with simple meats like chicken, leg of lamb, and pork loin. However, the newer style of Rioja and Ribera del Duero works especially well with bolder meat dishes or an aged Spanish cheese like Manchego or Idiazabal.

Spain

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 y León

Castilla y León Wine (Turismo Castilla y León )

Toro

Wines of Toro

 
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