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1999 Bodegas Emilio Moro Ribera del Duero Malleolus |
| Vintage | 1999 |  Label 1 of 4   | |
| Type | Red | ||
| Producer | Bodegas Emilio Moro (web) | ||
| Variety | Tempranillo | ||
| Designation | Malleolus | ||
| Vineyard | n/a | ||
| Country | Spain | ||
| Region | Castilla y León | ||
| SubRegion | n/a | ||
| Appellation | Ribera del Duero |
| Community Tasting History |
Community Tasting Notes (average 91 pts. and median of 91 pts. in 15 notes) | |
| Tasted by Anonymous on 9/26/2009 & rated 88 points: (157 views) | |
| Tasted by Anonymous on 9/26/2009 & rated 88 points: (157 views) | |
| Tasted by Anonymous on 5/24/2009 & rated 91 points: (269 views) | |
| Tasted by Anonymous on 3/30/2009 & rated 90 points: (319 views) | |
| Tasted by DesMarteau on 3/7/2009 & rated 92 points: tastes like a aged right bank wine...shocking. raisin, leather, dust. Great stuff. (401 views) | |
| Tasted by DesMarteau on 11/20/2008 & rated 91 points: If I tasted this blind...I would have guessed a mid nineties second growth bordeaux. Nose of raisens, tobacco. aged fruit of raisens, plum, followed by dried leaves, tobacco, spice. Nicely integrated tannins. good stuff. (428 views) | |
| Tasted by jdunnuck on 8/24/2008 & rated 93 points: Ribera Del Duero with Eric LeVine and the Denver Cru (Paul David's House, Denver, CO): On the nose, this shows boat loads of dark fruit, espresso and dark chocolate aromas and has a decidedly modern profile. The palate is full bodied, rich and integrated with fairly low acidity and a long finish. (521 views) | |
| Tasted by grossie on 12/17/2007 & rated 91 points: Drank at the "drink the good ones now" dinner. Still a fabulous ribera, although the oak showed a little heavy this night. (731 views) | |
| Tasted by wineismylife on 6/10/2006 & rated 90 points: DAWGS Impromptu Dinner June 10, 2006 (De Tapas, Addison, TX): WIML90,WA90,WS89 Tasted June 10, 2006 at an offline. Opened and served immediately in a Spiegelau Authentis Magnum glass. Visited several times over the evening. Garnet color in the glass, fairly clear throughout. Big Kirsch nose with some secondary aromas of leather, anise and a mix of dark fruits. Flavors of black berries, black cherries, black currants and just a touch of cocoa eventually showed. Rounded tannins with good clean acidity. Can be drank now with an hour in the decanter but should age nicely another 5-7 years. Considering you can still purchase this wine from Wine Library for $31.99 a bottle I’d say the value here is recommended. (2066 views) | |
| Tasted by Vino Me on 3/30/2006 & rated 93 points: 2nd time I have had this and just as impressive. Grossie brought this to Anwar's house on Saturday. Old world in style. Rich and round texture. Elegant red berry notes with some cherry and leather. Supple finish which finishes the package very well. 93 points. (1633 views) | |
| Tasted by grossie on 3/25/2006 & rated 93 points: Drank at Anwar's. Another great bottle. (1595 views) | |
| Tasted by grossie on 1/24/2006 & rated 94 points: Ordered at Ambria in Chicago. Deep red/purple color. Rich nose of deep red fruit, and some chocolate. The attack is smooth and the palate is super-rich, the very definition of mid-palate. There are dark red fruits, as well as some raspberry nuance, chocolate, and a little earth. It finishes very well, lasting a long time. The tannins are only detectable on the back end but are not at all displeasing. A fantastic wine, one of the best I've had in a while. (1672 views) | |
| Tasted by Thilo on 8/15/2005 & rated 88 points: Color is dark garnet with lightening at the rim. Nose shows cassis, leather, tobacco, and cedar. On the palate, cassis and leather intermingle with a significant presence of oak. Drying tannins finish the wine. Maybe more time is necessary? (1941 views) | |
| Tasted by Veraison on 9/4/2004: Spanish at De Tapas: Smells like buttered popcorn, nuts, toasted oak. Black fruit and graphite underneath. Good complexity on the nose. Rich, sweet palate, pretty nice. Maybe a little short. This is Emilio Moro's high-end wine. A blend of Cabernet Franc, Cabernet Sauvignon, and Tempranillo. (295 views) | |
| Tasted by Vino Me on 5/6/2003 & rated 92 points: This $100+ wine is made from 30-70 year old vines. Only 100 cases made. Smooth and richly textured. Concentrated fruit notes of black fruit, smoke and chocolate. Dry tannins. Very young and in need of time. 92. (1586 views) |
| CellarTracker Wiki Articles (login to edit | view all articles) |
| Producer website
About red wine Varietal character (Appellation America) | TAPAS: Tempranillo Advocates, Producers and Amigos Society Tempranillo is the premium red wine grape variety from the Rioja and Ribera del Duero region in Spain. Tempranillo's aromas and flavors often combine elements of berryish fruit, herbaceousness, and an earthy-leathery minerality. Being low in acidity and sugar content, it is commonly blended with Carignan (Mazuela), Grenache (Garnacha), Graciano, Merlot and Cabernet Sauvignon. 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. Castilla y León Wine (Turismo Castilla y León ) El Corazón del Duero - The Heart of Duero (Consejo Regulador de la D.O. Ribera del Duero) |
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