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2004 Celler del Roure Valencia Maduresa |
| Vintage | 2004 |  Label 1 of 2   | |
| Type | Red | ||
| Producer | Celler del Roure | ||
| Variety | Red Blend | ||
| Designation | Maduresa | ||
| Vineyard | n/a | ||
| Country | Spain | ||
| Region | Valencia | ||
| SubRegion | n/a | ||
| Appellation | Valencia |
| Community Tasting History |
Community Tasting Notes (average 90 pts. and median of 90 pts. in 12 notes) | |
| Tasted by pjgo123 on 2/7/2010 & rated 90 points: (28 views) | |
| Tasted by serg on 12/30/2009 & rated 92 points: Big dark fruit, some spice and slight vanilla most importantly huge structure. Strong mid-pallet with a slightly tannic long lasting finish. Food Friendly. This wine could store for many more years. (277 views) | |
| Tasted by DRod on 11/21/2009 & rated 91 points: I liked this wine more on the second go, but this may likewise be the influence of a heartier pairing with which I consumed it. As others and I've mentioned, this won't sing unless you give it at least an hour of air, but once it does it's got a really sweet and fragrant nose. Heavy vanilla spice on the palate with dark fruit and a lengthy finish. Really rich mouthfeel, and is definitely on the pleasure-bomb side of the spectrum. Very nice wine. (667 views) | |
| Tasted by DRod on 11/2/2009 & rated 90 points: Very pleasant nose, tight upon opening. I decanted for a few hours and it really opened up, but tannins remained firm. On the second night I expected it to open up even further, but it didn't. Seems like there are some bitter, un-ripe tannins in the fold. I wouldn't buy again at full sticker. (845 views) | |
| Tasted by ksnj on 10/24/2009 & rated 91 points: Interesting wine. Starts off pretty one-dimensional with dry tannins and a simple Bordeaux-like nose. After an hour in the decanter, the tannins soften and the mouthfeel becomes creamy. The nose is spicy vanilla and dark fruit. Lengthy finish with the palate being coated evenly and all over by that creamy mouthfeel. Garnet tinge to the color with a slight touch of clove on the nose towards the end of the bottle. This wine should be even better next year as it comes into its prime. To get the full impact of this wine, decant and enjoy its evolution. This was paired with grilled rib eye steak and baked potato. The mouthfeel characteristic really paired well with the baked potato. For a wine that I really did not like at the start, this was quite an adventure. A nice demonstration of the power of tannins to impact a wine over time. (1023 views) | |
| Tasted by DrewM on 8/26/2009 & rated 90 points: (1106 views) | |
| Tasted by Harley1199 on 1/11/2009: A stylistic label is not enough to consider this wine as a winner. Having paella for lunch, I had the idea to match it with a local wine (The paella origin was Valencia region). This wine needs air to show all its potential: tosted, blackberries and spanish root. Good aftertaste but is penalizing cause alcohol (14,5º). By the way, tempranillo is less 15% of the blend, so please keep your varietal praises for the next time. Rebuying? Not this time, sorry. Una etiqueta con estilo no es suficiente para consierar a este vino como un claro ganador. Teniendo paella para comer, pensé que maridarla con un vino local, valenciano, era una buena idea. Esta botella, para empezar, necesita airearse para mostrar todo su potencial: tostados, frutillos negros y regaliz de palo. Buen postgusto pero penalizado por el alto alcohol de 14,5º. A propósito, el tempranillo es menos del 15% del total de la mezcla, así que es mejor reservarse las alabanzas sobre la varietal española para otra ocasión. ¿Para volver a comprar? No esta vez, lo siento. (1862 views) | |
| Tasted by Gomez on 10/28/2008 & rated 90 points: (1296 views) | |
| Tasted by CO CHRIS on 5/23/2008 & rated 88 points: A wow nose...very expressive, blue fruit, a touch of garrigue, tar, asphalt...medium-bodied, but nicely textured, dusty tannins, full of fruit - a wonderful mouthfeel that will please many, possibly a touch of heat at the end that doesn't appeal to me. Otherwise good. (2113 views) | |
| Tasted by tarheel17 on 1/17/2008: Had a taste-test pitting this bottle against a $10 Las Rocas garnacha. This bottle won, with a nose of smoky meat, dark berries and hints of caramel, and even a whiff of toatsed coconut at the tail end of the nose. In comparison to the other bottle, this wine exhibited a fuller mouthfeel, and continuous and well-melded berry flavors, more assertive tannin structure, and a substantial mixing of potting soil on the palate. However, I'm not sure at more than twice the price that this bottle delivers as much more in terms of QPR in the comparison. (2330 views) | |
| Tasted by tarheel17 on 10/23/2007 & rated 88 points: (reserving the right to amend score when revisiting in the future...) On the nose I detect an underlying hint, just the barest hint, of cheese on the syrah-based aroma. This is a food wine. The tannin structure is very cohesive and well presented. A distinct taste of friendly dirt fills the mouth. There's fruit in there, but hell if I can identify it, since it's covered with all this lovely dirt. This wine screams for food. homemade mac and cheese comes to mind.... (2351 views) | |
| Tasted by olivethegreat on 2/4/2007 & rated 90 points: excellent, very mellow and smooth and less earthy than many tempranillos I have had. not as jammy either. more old world in style, with a very lovely new world label. (2333 views) |
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About red wine 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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