Mid-weighty and rich, but not too rich, outta the gate. Excellent balance of fruit, earth and acidity. The finish lingers just enough. Looking forward to tasting more tomorrow.
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Taste TOP Wines for July (San Diego Wine Co.): 100% Tempranillo selected from "parcels in our Santa Gadea vyds with chalky-clay soil, very poor fertility, & low yield. Following a short cold pre-fermentation for 6 days below 12ºC, a controlled alcoholic fermentation is initiated, with seeding using our selected yeasts. Fermentation takes place in s/s tanks with pumping over & 2 controls/day for density & temp. At the end of this fermentation malolactic begins without the addition of bacteria, at a winery temp of 22ºC for 24 days. The wine is transferred by separating it from the lees without filtering or clarifying, & then rested in 300 L FR oak casks for 5 mos."
N: FRAGRANTLY toasty, smoky oak atop ripe berries; Almost a creaminess?
P: LM body; Rndish entry with NICE, ALMOST swtish frt met by astringent pucker which stays within hailing distance of the init frt as it morphs into a LONG, balanced finish with a *distinct* SWTNESS to the DUSTY tannins. Though the tannins are unoffensive, I think many (most?) would want to cellar this through '20, then drink for 3-4 yrs more. Nicely done! 13.5% ABV; My EXC-. [This vendor's $16.99 is as good as anyone on wine-searcher!]
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2/4/2021 - brasstab Likes this wine: 92 Points
Mid-weighty and rich, but not too rich, outta the gate. Excellent balance of fruit, earth and acidity. The finish lingers just enough. Looking forward to tasting more tomorrow.
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12/9/2019 - Venezia wrote: 91 Points
Fantastic quality for price.
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6/29/2019 - srh Likes this wine:
Taste TOP Wines for July (San Diego Wine Co.): 100% Tempranillo selected from "parcels in our Santa Gadea vyds with chalky-clay soil, very poor fertility, & low yield. Following a short cold pre-fermentation for 6 days below 12ºC, a controlled alcoholic fermentation is initiated, with seeding using our selected yeasts.
Fermentation takes place in s/s tanks with pumping over & 2 controls/day for density & temp. At the end of this fermentation malolactic begins without the addition of bacteria, at a winery temp of 22ºC for 24 days.
The wine is transferred by separating it from the lees without filtering or clarifying, & then rested in 300 L FR oak casks for 5 mos."
N: FRAGRANTLY toasty, smoky oak atop ripe berries; Almost a creaminess?
P: LM body; Rndish entry with NICE, ALMOST swtish frt met by astringent pucker which stays within hailing distance of the init frt as it morphs into a LONG, balanced finish with a *distinct* SWTNESS to the DUSTY tannins. Though the tannins are unoffensive, I think many (most?) would want to cellar this through '20, then drink for 3-4 yrs more. Nicely done! 13.5% ABV; My EXC-. [This vendor's $16.99 is as good as anyone on wine-searcher!]
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6/5/2019 - wabi47 wrote:
solid dark fruit with nice mid palate; the oak is in the background on day one but sticks out on day two when the fruit has softened just a bit
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