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2000 Terra Unica Alicante Reserva |
| Vintage | 2000 |  | |
| Type | Red | ||
| Producer | Terra Unica | ||
| Variety | Tempranillo Blend | ||
| Designation | Reserva | ||
| Vineyard | n/a | ||
| Country | Spain | ||
| Region | Valencia | ||
| SubRegion | n/a | ||
| Appellation | Alicante | ||
| UPC Code | 015643238178 |
| Community Tasting History |
Community Tasting Notes (average 84.3 pts. and median of 85 pts. in 18 notes) | |
| Tasted by bpobric on 11/25/2009 & rated 79 points: Tasted with Herb...It was not bad but it past its time... (203 views) | |
| Tasted by bpobric on 11/25/2009: Tasted with Herb...It was not bad but it past its time... (203 views) | |
| Tasted by eflint on 4/26/2009 & rated 87 points: Very nice tempranillo monastrell. Slight oak. Slight fruit. (493 views) | |
| Tasted by sa66 on 1/5/2008 & rated 84 points: consistent with prior note. Medium-lighter bodied with good acidity. Cherry, floral and hints of licorice. (1407 views) | |
| Tasted by jcvaughan on 12/9/2007 & rated 81 points: (1423 views) | |
| Tasted by Anonymous on 12/2/2007: clear, dark, or md _+ intensity to the coretears ff nose: deep blk fruit, cinammon grape skins carmelized in sun palate dry, black casis and some berries on palate, quality is bvillage level, aged in oak (how much?O (1626 views) | |
| Tasted by Diablito on 9/18/2007 & rated 88 points: Signs of age on the pale, brickish color. Good earthy nose with a clear scent of licorish mourvedre. Tannins are very mild and finish is fairly decent. This wine has aged well. Very good QPR at $7. (1976 views) | |
| Tasted by JBurger on 9/17/2007 & rated 82 points: (1652 views) | |
| Tasted by Anonymous on 9/4/2007 & rated 78 points: clear, purple-ruby still wine with watery fuscia rim,tears fast to form and fall indicating low viscosity, med - intensity clean, "purple velvet" aroma, a bit grapey with lightly backed black plums, lavendar, violet, some spice, some evidence of oak, medium intensity palate: spice, black fruit, vanilla (from oak?), medium body (a bit watery), finish is medium-, some firm red cherry, tannin is medium, acid is medium, balance is okay but the body seems too light and the product seems watery ... vintage seems to be cooler than typical. Pair with black mussels cooked with tomato (1959 views) | |
| Tasted by sa66 on 7/19/2007 & rated 85 points: color: light ruby nose: bright fruit - cherry, some floral notes, hints of licorice, black pepper and a touch of band-aid. Medium bodied with bright fruit, smooth tannins and snappy acidity. Maybe a touch of herbaciousness as well. Pleasant and a nice food wine. got a killer deal @5 (2194 views) | |
| Tasted by Anonymous on 7/12/2007 & rated 85 points: clear, purple ruby core, watery fuschia rim, viscosity is med nose: youthful, very rough aroma of red/black, sour cherries, sun=dried fruit, hillside scrub taste: dry, acid is med+ tannin is medium finish is short +, body is medium+, intensity is meidum alcohol is med+, seems a table wine from an okay producer in that wine is balanced but rough and young (2153 views) | |
| Tasted by Foster on 6/12/2007: Great example of value wines from Spain at ~$8. Not overly complex or exciting, but nice with a sausage pasta dish. Fell apart by 3rd day. (2264 views) | |
| Tasted by Anonymous on 4/3/2007: not quite clear, muddled purple color, medium intensity, pale rim clean, sweet spice, sweet stewed plum, cloves, something of the earth medium intensity, medium body, med- acidity, medium- tannin, juicy plum, short finish (2373 views) | |
| Tasted by bdublu on 3/20/2007 & rated 88 points: Great QPR for $10. Open at least an hour before drinking. Very earthy nose with fruit on the pallet. (2384 views) | |
| Tasted by EaglesWin on 2/12/2007 & rated 87 points: (2163 views) | |
| Tasted by bnorrish on 11/8/2006 & rated 84 points: Good wine. Some nice oak upfornt that fades with some time. (2527 views) | |
| Tasted by gpownell on 7/30/2006 & rated 87 points: A good wine, needs time to air. Nice with steak on the grill. (2664 views) | |
| Tasted by bacchus on 10/13/2005 & rated 85 points: this wine is 50% tempranillo and 50% monastrell (mouvedre). have not had experience with this blend before, so my evaluation is not very informed. nevertheless, the wine was not to my liking. could not pick up the fruit and flavor characteristics described in the review. interestingly, when paired with salty food, some sweetness emerged in the wine as a contrasting flavor. (3418 views) |
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About red wine
Tempranillo is the backbone of wines made in the well-known Spanish regions Rioja and Ribera del Duero, but is also grown as far afield as Mexico and Australia. As a flavor profile, red fruits like strawberries and cherries can predominate - but with a rustic edge. Many wines made from Tempranillo will spend a few years in barrel and bottle before reaching the consumer. Many Tempranillo-based wines see a few years of oak - add that to a few years of bottle and the wine can give a subtle - and occasionaly not-so-subtle - leathery mouthfeel. The combination of the tart fruit and tannins make this wine very food friendly. 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. |
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