My last bottle and my last 1999 Ribera. Still has a solid red color. Creamy texture. Notes of berries and chocolate. Integrated tannins and rounder than previous tastings. The best bottle yet. 92 points.
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This is the 2nd release from winemaker Telmo Rodriguez who has worked in Bordeaux in the past. 100% Temperanillo from 25 year old vines. New oak and modern vinification methods. Tried 1 in June 2003. Deep ruby red. Low in acidity with dusty fruit. Notes of berry, cassis and oak with integrated tannins. Nice long finish which filled out. Consumed through 2009. 90-91.
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Anyway, this has a deep plummy red color, almost bordering on purple. The nose reveals aromas of ripe blackberries, oak, milk chocolate, and a touch of violet floral bouquet. Contrary to what I have read, I didn't find fat, hedonistic, fruit. To me it was chalky and plummy with the fruit kicking in on the mid-palate and the finish. The multi-textured tannins are drying, yet reveal mocha, chocolate, and loads of spicey oak. Perhaps a slight bit too much spicey oak for my likes. Definitely can use some time in the bottle, wait until early 2004. Good price at $17.99. WS says 92, RP says 90
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6/17/2012 - Vino Me wrote: 92 Points
My last bottle and my last 1999 Ribera. Still has a solid red color. Creamy texture. Notes of berries and chocolate. Integrated tannins and rounder than previous tastings. The best bottle yet. 92 points.
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6/3/2003 - Vino Me wrote: 91 Points
This is the 2nd release from winemaker Telmo Rodriguez who has worked in Bordeaux in the past. 100% Temperanillo from 25 year old vines. New oak and modern vinification methods. Tried 1 in June 2003. Deep ruby red. Low in acidity with dusty fruit. Notes of berry, cassis and oak with integrated tannins. Nice long finish which filled out. Consumed through 2009. 90-91.
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11/21/2002 - R2-D2 wrote: 90 Points
Anyway, this has a deep plummy red color, almost bordering on purple. The nose reveals aromas of ripe blackberries, oak, milk chocolate, and a touch of violet floral bouquet. Contrary to what I have read, I didn't find fat, hedonistic, fruit. To me it was chalky and plummy with the fruit kicking in on the mid-palate and the finish. The multi-textured tannins are drying, yet reveal mocha, chocolate, and loads of spicey oak. Perhaps a slight bit too much spicey oak for my likes. Definitely can use some time in the bottle, wait until early 2004. Good price at $17.99. WS says 92, RP says 90
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1/26/2002 - graemeg wrote:
Sydney MW Summer School; 1/26/2002-1/27/2002 (Sydney Airport Stamford Hotel): Savoury red; cherried, clean and tart on the palate; all structure now with medium/high tannins, not obviously oaky. Still very youthful. Needs to settle.
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