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| Drinking Windows and Values |
| Drinking window: Drink between 2012 and 2016 (based on 12 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.4 pts. and median of 90 pts. in 93 notes) - hiding notes with no text | | | Tasted by Davidalan on 8/6/2021 & rated 86 points: Drank with grilled artichokes and chicken. After 2 hours of decanting it started taking on life. (796 views) | | | Tasted by idonotlikeliver on 11/2/2019 & rated 90 points: still some life left here. decanted to minimize sediment, and then drank across the span of 2-3 hours. well liked by all. this large-format bottle still was enjoyable and the 2016 date feels conservative, though don't necessarily hold too much longer. (1235 views) | | | Tasted by John O' on 12/24/2018: from magnum, 30 minute decant. Beautiful. Super soft, can't image it getting better with any more age. (1446 views) | | | Tasted by Garfield on 8/3/2018 & rated 88 points: Drinking beautifully right now. (1853 views) | | | Tasted by jayw on 6/6/2018: Expressive nose. Oak dominated and simple, with a nice contrast of sweet fruit and mouth tingling tannins. Nothing special, but enjoyable. Drink soon. (1635 views) | | | Tasted by allensounhein on 2/15/2017 & rated 88 points: good but past was better window is 2016 (1786 views) | | | Tasted by Thief on 12/4/2016 & rated 88 points: Consistent with my tasting note from Aug 29 216 on cellar tracker. (1534 views) | | | Tasted by COWineLover on 11/5/2016 & rated 90 points: First bottle in almost three years. Pristine cork that was saturated a black cherry color. There is a modest orange bricking to the color. Slow oxidized in the glass approximately 60 minutes.
Aromas include camphor, vanilla, black cherry, dried herbs, and lilac. On the palate this is thinning out just a bit from my prior bottles. Initially presents with an energetic acidity that provides good lift into the mid palate. Black tea, orange peel, iron, smoke and charcoal on the palate. This glides into the finish with pepper notes and the iron really punctuates the conclusion. A 45 second finish.
Should continue to hold its freshness for several years, but there is no reason to not enjoy this. I won't wait three years before my next bottle. (1435 views) | | | Tasted by Thief on 8/29/2016 & rated 88 points: A bit disjointed and heading towards some oxidized raisiny characteristics, but still drinkable. Better after decanting for a few hours. Drank from magnum. (1400 views) | | | Tasted by Sotto325 on 8/13/2016 & rated 89 points: From a mag and very much alive. Has developed nicely and is quite good with steak, though the ultimate profile is less multi-dimensional than a great rioja or Moro Ribera. Lots of tempranillo smoke,wood and only a hint of rich dark cherry, with adequate clay round out the profile. Consume now. (1404 views) | | | Tasted by Xfactor on 6/19/2016 & rated 89 points: Back in stride, good RdD funk and dry red fruit. (1055 views) | | | Tasted by Xfactor on 2/5/2016 & rated 86 points: Drink now, last few are getting raisiny. (1382 views) | | | Tasted by IlonaN on 10/11/2015 & rated 88 points: Consumed from magnum. This wine still seems young and somewhat disjointed. Very dry, with dark fruit, cigarette tobacco and smoky meat notes on a medium bodied frame that is very tannic on the midpalate and finish. Maybe another year in cellar will bring it together. (1442 views) | | | Tasted by grapin'mad on 9/30/2014 & rated 90 points: Good old world wine. Earthy with some fruit. Wills bday (2803 views) | | | Tasted by Sotto325 on 8/30/2014 & rated 90 points: Surprisingly good and rich today, with an expressive range of plum, dark cherry and light clay tastes with good viscosity over the entire palate. Color is dark, dark red/black and it is more Ribera than expected in terms of blended tempranillo clay/cherry flavors and terroir (cheaper Riberas often are out of balance). A very good QPR. Did not decant and it was universally enjoyed. (2717 views) | | | Tasted by allenadale on 8/22/2014 & rated 94 points: Drank this wine with a full flavored filet mignon and it paired very nicely. I decanted it 8 hours before dinner. When I first tasted it after 3 hours, it was very tannic. After another 3 hours it had mellowed considerably. By the time we had dinner, it was perfect. Dark full flavored fruit with raisins and currents. The finish was long and full. I think this wine is still 3 to 5 years too young. I have two more bottles and they are going to sit in my cellar until 2020, then we will know if this is as outstanding wine as I think it is. (2620 views) | | | Tasted by BoozNooz on 3/3/2014 & rated 88 points: This is a huge, inky wine. Big flavor but not a lot of layers. I liked it but didn't love it (3251 views) | | | Tasted by Xfactor on 1/22/2014 & rated 82 points: Raisiny plum, something off, but not of spoiled-type. Dramatically different that other bottles in the case. (2504 views) | | | Tasted by COWineLover on 12/28/2013 & rated 91 points: This bottle was poured from a magnum, and was not decanted. The wine has a rich plum color. This is very aromatic on the nose with violets, caramel, licorice, lilac, and a bit of camphor. The nose became more expressive after about an hour in the glass. On the palate this has a very balanced mouth-feel with fine grain tannins that are well integrated with the acidity. The sweet and ripe palate reveals a bit of Asian spice, licorice, raspberry, and cedar. There is good cut in the mid palate, and a nice lingering dry finish of tobacco and a bit of espresso. Served with Venison Italian Sausage, and the combination was well paired. This is a very nice effort, and considering the price, it is an outstanding value. (2174 views) | | | Tasted by jayw on 12/27/2013: Very Tempranillo. Oak and berry nose. Cherry, berry palate, with oak and spice. Very balanced, medium bodied. A very good tapas wine. Still going strong on day 2. (2062 views) | | | Tasted by JoshA on 11/17/2013 & rated 91 points: yummy (2720 views) | | | Tasted by Krisb2 on 7/30/2013 & rated 90 points: Excellent from nose to finish. (3392 views) | | | Tasted by spmulligan on 7/6/2013 & rated 91 points: Palate: woody, dark blackberries, oak, and pine needle on palate.
Finish is medium/long with charcoal, oak and camp fire.
This might be one of those wines that old-school, old-worlders complain about. "Blame Parker, it all tastes oaky and new world like." Maybe they're right. I'm new school. This is delicious. (3309 views) | | | Tasted by Wolfgang on 6/4/2013 & rated 91 points: Spice and oak on the nose, well balanced (3371 views) | | | Tasted by Scottlmatthews on 5/9/2013 & rated 92 points: Got better with 6 months in the bottle-it has 6 months left. Great wine with Spanish sausage from the grill (3557 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Bodegas Peñafiel Producer websiteTempranillo 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.
WineAccess
The varietal is at its best in top Riojas, where oak aging is employed to generate increased complexity and harmony. From the best sites, these wines can be remarkably concentrated with great aging potential. New wines from this region are darker, and more robust, with more dynamic primary fruit flavors than traditionally styled examples. These wines seem to reflect the influence of Spain's other key region for Tempranillo, Ribera del Duero. Regardless of style, Riojas tend to be medium bodied wines, with more acid than tannins. These wines generally feature Tempranillo blended with Garancha, Mazuelo, and Graciano. For these wines, there are three quality levels, which will appear on the label. Everyday drinking wines fall under the category of "Crianza", "Reserva" denotes more complex and concentrated wines, and "Gran Reserva" refers to the most intense wines, made only in the best years.
The same labeling scheme applies to wines from Ribera del Duero, which, like Rioja, is dominated by Tempranillo and shares similar blending grapes. Again, Ribera del Duero wines are generally darker and more powerful than the most traditional Riojas. These wines also generally see less oak treatment than Riojas. From Rioja, we like wines from Allende, Marqués de Cáceres, Montecillo, and Cune. In Ribera del Duero, consider Dominio de Pingus, Emilio Moro, Convento San Francisco, and Pesquera.
Pair older-style Rioja with simple meats like chicken, leg of lamb, and pork loin. However, the newer style of Rioja and Ribera del Duero works especially well with bolder meat dishes or an aged Spanish cheese like Manchego or Idiazabal. Spain Vinos de España - Wines of Spain (Instituto Español de Comercio Exterior) | Wikipedia
Wine Map on weinlagen-info
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 [sic] 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 (when sweetened). 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 Castilla y León Wine (Turismo Castilla y León )Ribera del Duero El Corazón del Duero - The Heart of Duero (Consejo Regulador de la D.O. Ribera del Duero) |
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