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VintageTypeProducerVarietyDesignationVineyardCountryRegionSubRegionAppellation
2006RedAnecoopTempranillo BlendEl Molinetn/aSpainValencian/aValencia

Community Tasting History

Community Tasting Notes (average 86.8 pts. and median of 87 pts. in 4 notes)

 Tasted by Matt T on 9/18/2009 & rated 82 points: Tastes like stewed prunes and oak. Not awful, just not to my liking. (502 views)
 Tasted by pgb67 on 2/1/2009 & rated 88 points: A good daily drinker and decent QPR - not overly complex but offers a tasty palate of red and black fruits and a new world, vanilla-laced bouquet (which might cause some to wonder how they did it). Seemed to lose luster over the course of an evening and, although the heat is contained, seems to have more booze in it than I might prefer. (750 views)
 Tasted by jaska on 1/3/2009 & rated 90 points: (692 views)
 Tasted by isaacjamesbaker on 1/29/2008 & rated 87 points: ruby red colored. blueberry preserves on the nose. on the palate there is a burst of chocolate and dark cherry, with notes of cedar and herbs on the finish. a dark, big, well-structured blend of 77% tempranillo and 23% cabernet sauvignon. 14.5% alcohol, but the heat is contained. unfiltered. (1230 views)

CellarTracker Wiki Articles (login to edit | view all articles)
About Red Wines

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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