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2006 Joan D'Anguera Montsant Finca L'Argata |
| Vintage | 2006 |  Label 1 of 2   | |
| Type | Red | ||
| Producer | Joan D'Anguera | ||
| Variety | Red Blend | ||
| Designation | Finca L'Argata | ||
| Vineyard | n/a | ||
| Country | Spain | ||
| Region | Catalunya | ||
| SubRegion | Tarragona | ||
| Appellation | Montsant |
| Community Tasting History |
Community Tasting Notes (average 87.3 pts. and median of 90 pts. in 3 notes) | |
| Tasted by wineglas on 5/3/2010 & rated 90 points: Dark purple. Nose of spice, oak, floral and blackberries. On the palate it settle down after two hours in a decanter and showed well. Medium finish and drinking well. (114 views) | |
| Tasted by Mattshank on 4/26/2010 & rated 90 points: Decanted one hour prior to consumption and consumed over next two hours. Nose: Dark earth with some cellar must and dark fruit hints. Palate: Dark fruits (somewhat sweet fruit) with french roast coffee, earth, firm yet evolved tannins, and a medium length finish. Very nice for the price. (145 views) | |
| Tasted by WineKnurd on 6/2/2009 & rated 82 points: Popped and poured. 40% Syrah, 40% Garnacha, 20% Cabernet Sauvignon, 15% abv. Lots of intense fruit on the nose; plums, grape jelly, and creme brulee. Alcohol is noticeable right away. Lots of heat. Lots of artificial "grapey" flavors; like skittles made a grape-plum-cherry flavor combo. Low acidity combined with leathery tannins and heat on finish make it feel extraordinarily rough and dry. Winemakers traded ripeness and sugar levels for acidity. Style & Quality: B. Definite new world style fruit bomb. Big candy fruit entrance, hollow midpalate from lack of acidity, then big alcohol burn on the finish. Unbalanced. Lots of glycerol sweetness for that artificial flavor component. Value: C+. $27 / bottle way too much for this wine. CA is producing much better new world Rhone varietal fruit bombs at this price. Overall: B- (412 views) |
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| About Red Wines
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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