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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91 pts. and median of 91 pts. in 24 notes) - hiding notes with no text | | | Tasted by cephomer on 6/29/2020 & rated 91 points: Popped & poured, drank over past two nites. Still good fruit here, with aromas of leather, black cherries and tobacco. Wine shows good concentration, solid acid core, very nice length. Lots of dark berries, a bit earthy, some menthol and sharp tannins. Lovely wine that shows much better than expected. Very Bordeaux-like (668 views) | | | Tasted by Sovinator on 6/21/2019 & rated 91 points: Showing very well after almost 20 years of age. Agree with others on mature Bordeaux characteristics. Dark berry, plum and light tobacco notes. Quite enjoyable (729 views) | | | Tasted by andtheodor on 10/1/2015 & rated 91 points: Tasted blind. Montmorency cherry, incense, sunbaked earth. Young, intense, chewy texture, almost cigar ash, some toasted cumin, seems very Tuscan to me. Quite a surprise on the reveal, I don't think anybody even suggested Spain. (2206 views) | | | Tasted by Doc90 on 9/24/2015 & rated 92 points: Tasted blind. Shy nose of menthol, red fruit, and leather jacket. Warming cedar notes start it off and dance throughout, amidst rich ripe fruit. Wonderful graphite undertones. Strong, confident structure. Long finish of earth, leather, and fruit. My favorite of the 3. I guessed Left Bank Bordeaux. (1644 views) | | | Tasted by robmatic on 9/23/2015 & rated 90 points: This bottle was a bit tight and not very expressive at first, but later showed very nice depth, a spicy palate, and a bit of meat and old wood. Some unresolved tannins linger, but the wine is probably at near full maturity now and I wouldn't recommend too much further cellaring. (1917 views) | | | Tasted by andtheodor on 12/19/2014 & rated 89 points: Blackberry, some Duero funk, minerally, spicy and compote-y. Plenty of tannin, pretty good. (1970 views) | | | Tasted by robmatic on 10/31/2014 & rated 90 points: Nice basic Duero, which I used to think was awesome. But tonight we drank it alongside its younger brother, the 2007 Valderramiro, which showed infinitely more depth and finesse. I know this is not at all a fair comparison, since the price difference between these two wines is very nearly a factor of 10x. Perhaps taking price into account, this 1999 Malleolus is deserving of extremely high praise. In any case, it's drinking nicely, blah blah blah, enjoy it with breakfast cereals and fruit bats. (1691 views) | | | Tasted by robmatic on 9/11/2012 & rated 92 points: Lots of oak here, but also tons of fruit and structure. Impressive and approachable. Drink now or wait a few more years. (2114 views) | | | Tasted by dekay on 2/25/2011 & rated 90 points: Opened with a whiff of brett-like funk - not unpleasant, but just over the line from mushrooms & earth, but interesting with the additional spice and very light fruit notes. Light bodied, with pleasant acidity with tannins just ever so too light to be balanced. Not much fruit left. Finish is medium length, spicy, but otherwise light. Those who like elegant aged wines would like this. (2158 views) | | | Tasted by grossie on 5/8/2010 & rated 92 points: Last bottle down. Very aromatic- a mix of rich dark fruit, indian spices, slight oak- my initial thought was that this was a classy wine. Medium bodied and round in the mouth, pleasing finish, although it could be longer-lasting. A great drink, a wine to remember for me due to some dining associations. (2420 views) | | | Tasted by DesMarteau on 3/7/2009 & rated 92 points: tastes like a aged right bank wine...shocking. raisin, leather, dust. Great stuff. (2606 views) | | | Tasted by DesMarteau on 11/20/2008 & rated 91 points: If I tasted this blind...I would have guessed a mid nineties second growth bordeaux.
Nose of raisens, tobacco. aged fruit of raisens, plum, followed by dried leaves, tobacco, spice. Nicely integrated tannins. good stuff. (2566 views) | | | Tasted by grossie on 12/17/2007 & rated 91 points: Drank at the "drink the good ones now" dinner. Still a fabulous ribera, although the oak showed a little heavy this night. (2130 views) | | | Tasted by wineismylife on 6/10/2006 & rated 90 points: DAWGS Impromptu Dinner June 10, 2006 (De Tapas, Addison, TX): WIML90,WA90,WS89
Tasted June 10, 2006 at an offline. Opened and served immediately in a Spiegelau Authentis Magnum glass. Visited several times over the evening. Garnet color in the glass, fairly clear throughout. Big Kirsch nose with some secondary aromas of leather, anise and a mix of dark fruits. Flavors of black berries, black cherries, black currants and just a touch of cocoa eventually showed. Rounded tannins with good clean acidity. Can be drank now with an hour in the decanter but should age nicely another 5-7 years. Considering you can still purchase this wine from Wine Library for $31.99 a bottle I’d say the value here is recommended. (4081 views) | | | Tasted by Vino Me on 3/30/2006 & rated 93 points: 2nd time I have had this and just as impressive. Grossie brought this to Anwar's house on Saturday. Old world in style. Rich and round texture. Elegant red berry notes with some cherry and leather. Supple finish which finishes the package very well. 93 points. (2979 views) | | | Tasted by grossie on 3/25/2006 & rated 93 points: Drank at Anwar's. Another great bottle. (2960 views) | | | Tasted by grossie on 1/24/2006 & rated 94 points: Ordered at Ambria in Chicago. Deep red/purple color. Rich nose of deep red fruit, and some chocolate. The attack is smooth and the palate is super-rich, the very definition of mid-palate. There are dark red fruits, as well as some raspberry nuance, chocolate, and a little earth. It finishes very well, lasting a long time. The tannins are only detectable on the back end but are not at all displeasing. A fantastic wine, one of the best I've had in a while. (3079 views) | | | Tasted by Thilo on 8/15/2005 & rated 88 points: Color is dark garnet with lightening at the rim. Nose shows cassis, leather, tobacco, and cedar. On the palate, cassis and leather intermingle with a significant presence of oak. Drying tannins finish the wine. Maybe more time is necessary? (3305 views) | | | Tasted by OneLastSyrah on 9/4/2004: Spanish at De Tapas: Smells like buttered popcorn, nuts, toasted oak. Black fruit and graphite underneath. Good complexity on the nose. Rich, sweet palate, pretty nice. Maybe a little short. This is Emilio Moro's high-end wine. A blend of Cabernet Franc, Cabernet Sauvignon, and Tempranillo. (1789 views) | | | Tasted by Fatty Cat on 1/9/2004 & rated 92 points: Spanish wine tasting event early Jan 2004: dark red ink; very intense and complex nose with melange of black and red berries, vanilla, sandalwood and chocolate; full body; angular and very pricky on the palate; plenty of tannins; medium finish.
Excellent wine, absolutely stunning bouquet. Still very young this wine has the chance to improve when tannins melt down in the right way.
At the tasting event 2-3 points behind a 1999 Vall Llach grand vine and on the same level like a 2000 Vall Llach Embruix (see tasting notes). (180 views) | | | Tasted by Vino Me on 5/6/2003 & rated 92 points: This $100+ wine is made from 30-70 year old vines. Only 100 cases made. Smooth and richly textured. Concentrated fruit notes of black fruit, smoke and chocolate. Dry tannins. Very young and in need of time. 92. (2924 views) |
| Bodegas Emilio Moro Producer website
Source: VinConnect (VinConnect.com)
For over three generations the legendary Bodegas Emilio Moro has dedicated itself to producing exceptional Tempranillo wines from the “golden mile” of the Ribera del Duero. From the birth of its founder Don Emilio Moro in 1932 the winery has prided itself on producing wines which evoke the land from which they were born all in respect of tradition, innovation and a commitment to social responsibility.
Born into a winemaking family Don Emilio Moro learned everything he knew from his father — a passion for the vines, the earth and the care needed to bring them and their grapes to life. During the mass uprooting over the last century he insisted the family’s old vines be conserved in order to convey the strong terroir they represented. This has lead to wines of great distinction, especially from the vineyards of Sanchomartin and Valderramiro whose vines are over 50-80 years old. Over the years and as his father did he has passed his love for the vines and know-how on to his two sons Jose and Javier Moro, who today run the winery with the same commitment and conviction that their father once did.
The Bodegas today has around 200 hectares of land, all planted and grafted with the purest clone of the indigenous Tempranillo variety, “Tinto Fino”, recouped from their oldest vineyard. With four separate vineyards (Resalso, Camino Viejo, Sanchomartin and Valderramiro) planted at between 700 and 1000 meters above sea-level, each showcases a distinct soil and climate which in turn produce wines with a distinctive personality and soul. Following their philosophy of commitment and innovation each wine is produced using a mix of traditional and modern techniques, incorporating the use of stainless steel tanks and oak barrels in the vinification, resulting in pure terroir-driven wines.
The Bodegas Emilio Moro invites you to visit and experience first hand the vineyards, barrel cellars and of course wines by booking a tour and tasting.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
Wine Map on weinlagen-info
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 [sic] 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 (when sweetened). 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 )Ribera del Duero El Corazón del Duero - The Heart of Duero (Consejo Regulador de la D.O. Ribera del Duero) |
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