Big and full bodied. Modern in style. I think this wine would benefit from another five years in bottle as today most of flavours are very primary. Try in 2020.
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Very dark blackcurrant red. The nose is plummy rich fruit and alcohol. It developes cherries and mint. Palate is spicy rich fruit not cooked just full. Lovely stuff. And very long.
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Beautiful dark ruby red. The nose shows strong baking chocolate and dark red fruit. Powerful and appealing on a cold evening. Full bodied with great intensity. Red currant, black cherry and dark mocha envelop the palate, but this maintains the perfect weight in the glass. Medium acidity and silky polished tannins offer some backbone, but this is all about the luscious fruit. Nice oak integration as well. Big showy finish.
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Upon opening, the nose was tar, red fruits, a little barnyard, burnt matchstick and pencil; later it was carmelized sugars, red fruits, spice and eucalyptus. The mouth was highlighted by round, distinct tannins with red fruit - strawberries and cherries - eucalyptus, celery and mint. Throughout the profile, a consistent level of acidity from front to back. There was a medium /long finish with toasted after notes. All in all, this was a wonderful food friendly wine that was difficult to stay away from. One complaint: the nose became rather one dimension after it'd been open for 15 minutes.
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Oh how I hardly new ya'. I remember someone, sometime, telling me that teh label was a commentary on how the zone of Rioja had recently been expanded into crappy areas. And I thought "wasn't it Riberia that was expanded? That is what I remember Peter Sisseck saying. And why are there flames shooting out of the factory." More, I cannot say.
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11/8/2014 - PC73 wrote: 90 Points
As before
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11/8/2014 - PC73 wrote: 90 Points
Big and full bodied. Modern in style.
I think this wine would benefit from another five years in bottle as today most of flavours are very primary. Try in 2020.
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8/24/2012 - Olderbhoy wrote: 89 Points
Very dark blackcurrant red. The nose is plummy rich fruit and alcohol. It developes cherries and mint. Palate is spicy rich fruit not cooked just full. Lovely stuff. And very long.
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3/10/2012 - AlexGarner Likes this wine: 94 Points
Stars of the Melbourne Wine and Food Festival (Prince Wine Store - Bank Street): A big and powerful nose of dark cherry, chocolate, nuts and smokey spice. The palette has cola, berries, rich coffee and leather.
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11/25/2011 - Anthony Lombardi wrote:
Beautiful dark ruby red. The nose shows strong baking chocolate and dark red fruit. Powerful and appealing on a cold evening. Full bodied with great intensity. Red currant, black cherry and dark mocha envelop the palate, but this maintains the perfect weight in the glass. Medium acidity and silky polished tannins offer some backbone, but this is all about the luscious fruit. Nice oak integration as well. Big showy finish.
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5/14/2010 - dougsmith wrote: 89 Points
Distinctive Terroirs of Spain wine tasting with Helio San Miguel (Instituto Cervantes, New York City): Deep, purplish ruby color. Nose of deep black fruits with some licorice and cigar notes, and a bit of funkiness. Slightly closed on the palate and watery, god acidity and chalky tannins, medium bodied with good acidity. May need more time.
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4/14/2010 - spence wrote: 87 Points
Such a funky nose! Cavey, stinky cheese, barnyard nose gives way to a great, tannic, peppery, dark fruit and eucalyptus laden Rioja.
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7/4/2009 - Tudz Drkl wrote: 89 Points
Upon opening, the nose was tar, red fruits, a little barnyard, burnt matchstick and pencil; later it was carmelized sugars, red fruits, spice and eucalyptus. The mouth was highlighted by round, distinct tannins with red fruit - strawberries and cherries - eucalyptus, celery and mint. Throughout the profile, a consistent level of acidity from front to back. There was a medium /long finish with toasted after notes. All in all, this was a wonderful food friendly wine that was difficult to stay away from. One complaint: the nose became rather one dimension after it'd been open for 15 minutes.
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2/28/2009 - Ben Christiansen wrote:
Oh how I hardly new ya'. I remember someone, sometime, telling me that teh label was a commentary on how the zone of Rioja had recently been expanded into crappy areas. And I thought "wasn't it Riberia that was expanded? That is what I remember Peter Sisseck saying. And why are there flames shooting out of the factory." More, I cannot say.
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2/27/2009 - ToniJ wrote:
This was opened last night with Telmo. Today it has weird diaper pail
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