2003 Finca Sandoval Manchuela

Community Tasting Notes (46) Avg Score: 90.9 points

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  7/27/2020 - R2-D2 wrote: 88 Points

  The initial port-like, raisiny, prune, and fig flavors fade away after some air to reveal richly complex aromas dark cherry, cassis, floral, anise, black pepper, candied bacon, burnt toast, and clove. Resolved tannins, astringent black tea dries out the mouth leaving behind an earthy, menthol aftertaste. Aroma complexity surpasses the non-distinctive palate at this point.

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  3/20/2016 - edjBoca wrote: 90 Points

  Still has the signs of a hot year 2003. Huge w volatile acidity and alcohol. It's a little better an hour in. Let's revisit this tomorrow.

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  1/23/2016 - iamandyc wrote:

  Dense, dark, lots of fruit and earthy. Still going strong

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  8/21/2014 - grafstrb wrote: 91 Points

  -- popped and poured --
  -- tasted non-blind over a few hours --
  -- 80% Syrah, 9% Mourvedre, 7% Bobal, 4% Tempranillo --
  
  NOSE: ripe red fruits; hints of mineral and flowers; black cherry and mineral; high-toned aspect suggests this will have decent-to-good acidity on the palate; not oaky or funky; expressive & complex.
  
  BODY: fine particulate matter present; garnet-violet color of great depth; medium-full to full bodied.
  
  TASTE: medium acidity; tannins still quite strong; good concentration of fruit --- dark, earthy; medium smoke note; light oak; hint of leather; paired well with steak; not particularly distinctive, but this strikes me as very well-made, and I bet this would continue to improve over another 5 – 10 years; drink or hold; my score may be a touch low.
  
  50, 5, 13, 16, 7 = 91

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  6/25/2014 - honest bob wrote: 90 Points

  From 75cl, perfect cork, decanted 2 hours. Two years since my previous bottle, this has softened into a beautiful rich blackberry-fruited Syrah with velvety tannins, generous soft glycerine and just enough supremely ripe acidity to keep things lively. Delicious now, will certainly keep (but probably not improve) for 3-4 years. 90P

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