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| Community Tasting Notes (average 90.9 pts. and median of 91 pts. in 90 notes) - hiding notes with no text | | | Tasted by Get Real on 12/24/2022 & rated 91 points: This felt past peak but definitely still very enjoyable if you enjoy tertiary flavours. (983 views) | | | Tasted by forceberry on 3/22/2022 & rated 87 points: 100% Tinta de Toro. Cold-soaked for up to 5 days before the fermentation in oak vats, aged in French (70%), American (25%) and Hungarian (5%) oak barrels for 12 months. Bottle #53846. 15% alcohol.
Dark, almost fully opaque yet still relatively youthful cherry-red color with a brick-orange rim. Very dense, concentrated and dark-toned nose with somewhat evolved aromas of wizened dark plums, some boozy notes of alcohol, a little bit of leathery funk, light tertiary nuances of tobacco, a meaty hint of prosciutto and a touch of forest floor. The wine feels ripe, dense and concentrated with intense and rather sweetish flavors of wizened dark plums, some dried dates, a little bit of overripe black cherry, light raisiny tones, a hint of tobacco and a touch of blackberry or black raspberry. The high alcohol lends some obvious heat to the palate and the structure seems to rely mostly on the tough, extracted and still quite grippy tannins rather than on the medium-plus acidity. The finish is rich, bold and quite grippy with rather pronounced alcohol heat and intense, somewhat evolved and moderately sweetish flavors of prunes and raisins, some savory notes of old leather and a little bit of tobacco, an extracted hint of woody bitterness and an evolved touch of gamey meat.
Contrasting the very evolved and rather oxidized bottle we tasted a year and a half ago, this wine was miles better - not really showing any obvious oxidative notes, just very evolved and moderately tertiary fruit. There's still not escaping the fact that this wine comes from a very sunny vintage in a very hot region, so there's lots of everything - except for perhaps finesse. The wine is big, concentrated and quite clumsy, with way too much alcohol for my preference. Even though the wine is fully drinkable - unlike the previous bottle we had - this still feels more like a caricature of Toro than a wine to be taken seriously. This is good in its own sort of way, but still not my kind of thing. (2315 views) | | | Tasted by StefanAkiko on 3/11/2022 & rated 95 points: What a fabulous and intense Tinta de Toro (Tempranillo). Still young. Thoroughly sunkissed.
Dark red, clear bricking.
Deep, rich alluring aromatics that promises a profound impact and experience.
And, yes, promise delivered!
Spices, herbs, earth, plums, fruit and a good dollop of tannic pleasures. Intense! Long! This is fantastic!
Wife restrained at 93p. (1613 views) | | | Tasted by forceberry on 10/1/2020 & rated 81 points: 100% Tinta de Toro. Cold-soaked for up to 5 days before the fermentation in oak vats, aged in French (70%), American (25%) and Hungarian (5%) oak barrels for 12 months. Bottle #117527. 15% alcohol.
Deep and somewhat translucent blackish cherry red color. Pungent, oxidative and rather unpleasant nose with a very prominent streak of fusel alcohols that remind me a lot of awamori (distilled rice alcohol from Okinawa) and grappa. These boozy aromas are followed by lighter aromas of oxidative nuttiness, some dog food and a little bit of soy sauce. A rather unattractive impression. The wine is dense, ripe and sweet-toned on the palate with a full body and intense, chewy flavors of meat consommé, some grappa-like notes of fusel alcohol, a little bit of pruney dark fruit, light notes of extracted woody bitterness and savory oak spice, a hint of ferrous blood and a touch of oxidative nuttiness. The overall feel is very concentrated and rather robust, but also lacking definition and elegance. The structure relies much more on the tough and heavily extracted tannins than on the medium acidity. The high alcohol makes the wine appear rather hot and boozy. The finish is hot, tannic and very long with very long and quite tertiary flavors of oxidative nuttiness, some meaty umami notes, a little bit of beef jerky, light fusel notes of awamori, a sweet hint of prune and a touch of extracted woody bitterness.
A tough, too heavy and rather unbalanced Toro that is already getting part its prime. The wine is completely devoid of freshness; the nose is rather off-putting with its aromas of awamori, grappa and dog food; the fruit is getting tired and dull; and oxidation is already starting to creep in. With its overwhelming alcohol heat and quite low acidity, the wine is not particularly enjoyable and quite quickly becomes a chore to drink. Quite a disappointment. Not recommended. (3482 views) | | | Tasted by herbaceous on 5/18/2020 & rated 91 points: Plum Gunpowder Minerals. Really big and more extracted than the 03, but great. Lot of heat. Better give it a lot of air. (2741 views) | | | Tasted by lolo66 on 8/28/2016: very dark. i get mocha, coffee, stewed fruit. some tannic structure. on the ripe side and a bit modern. not poorly made. just not my style anymore.
Lo and behold on the 2nd day this somehow has become integrated, with bright cherries, spices, touches of oak, and somehow vibrant. Granted I am drinking this below 60 degrees F but this just goes to show you Rioja needs a shit load of air to truly understand and appreciate what it holds. (8207 views) | | | Tasted by alba_br on 7/4/2016 & rated 89 points: Excelente (7802 views) | | | Tasted by Henda on 6/30/2016: Merkelig opplevelse. Åpner nesten lukket på duft med mørke bær og et solid eikepreg i bakgrunnen. På smak, så er dette nesten udrikkelig. En vegg av tanniner kombinert med en voldsom brennende alkoholfinish. Og lite annet, nesten som å drikke rødvin blandet ut med vodka. Går rett i karaffel med håp om bedring. Åpner seg etter to timer med velutviklet frukt, litt mer håndterbare finkornete tanniner og en alkohol som svinner hen. Funket relativt bra til grillet hangersteak, men dette er og blir et monster av en vin. Not my cup of tea, og derfor ingen rating. (7600 views) | | | Tasted by StewartWent on 5/2/2016 & rated 90 points: (Paul & Glenda's mini Pintia vertical)
Quite similar to the 2004. Lacks obvious fruit but as expected fantastic structure with long cold tannin. Just a hint of brett funk. (7341 views) | | | Tasted by 22jefski on 4/7/2016 & rated 92 points: Plum, dark fruit, chocolate, soft tannins, all very polished and very well integrated. Very good Pintia at its top. Drink now (7316 views) | | | Tasted by Lordswood on 11/22/2015 & rated 89 points: Very much at the coffee / chocolate end of the spectrum. This is still rich and tasty, but you do need to drink up now, I reckon. (2900 views) | | | Tasted by rjsmall on 11/13/2015: Dense, inky red colour. Tight nose - slight vanilla and oak prominent. Initial tastes of vanilla, liquorice and black fruits with olive / tapenade coming out after a bit of breathing. Smooth, long finish. Drinking very nicely and still with a bit of life left. (2876 views) | | | Tasted by lolo66 on 10/30/2015: agree with. time to drink up. This doesn't have the tannic structure to last long and should have been drunk in the short term. (3018 views) | | | Tasted by Harley1199 on 10/29/2015: From magnum. Not decanted.
Initially strong oak aromas. After 45 minutes breathing the wine started to show its real qualities with aromas of violets, coal and wet earth. Harmonically balanced. On the palate this bottle was ready from the first moment. Silky, suave yet firm, long Tempranillo with good acidity despite the criticised vintage. Where is the supposed warm?
Elegance is possible in Toro.
De una magnum. No se decantó.
Inicialmente fuertes aromas a roble. Después de 45 minutos respirando del vino comenzaron a mostrarse sus cualidades de verdad con aromas a violetas, carbón y tierra mojada. Armónicamente equilibrada. En boca esta botella estaba lista desde el primer momento. Sedoso, suave pero firme, largo Tempranillo con una buena acidez a pesar de la criticada añada. ¿Dónde está el supuesto calor?
La elegancia es posible en Toro. (3808 views) | | | Tasted by Blacksmith450 on 9/20/2015 & rated 92 points: Vin qui commence à être mature. Équilibré et racé. Belle longueur. (3639 views) | | | Tasted by BuzzzzOff on 9/12/2015 & rated 93 points: The last Pintia sipped from the 2003 - 2008 vertical. Breathed in the bottle for nearly 4 hours before sipping. Brownish-red on the eye...ready to sip for sure! Bitter chocolate, black fruit and coffee with hints of veggies on the nose. Powerful tannins, silky sweet dark fruits, good structure and excellent balance. Nice, fairly long finish. Truly an excellent wine!!! We think it has a year or two of life left in it. Sadly, she had to follow the 2005 (WOTN)...sort of like stepping into the ring with Ronda Rousey...she never had a chance. Still luvly. Outstanding QPR!!! (2647 views) | | | Tasted by Lordswood on 4/26/2015 & rated 90 points: Tried without decanting about 2 hours after opening. Beautiful smokey dark fruits, nicely balanced by acidity. Vanilla in the background and nice length. Another couple of hours and some of the magic had gone along with some fruit. Still good but definitely drink up soon. (2578 views) | | | Tasted by Blauweiss on 4/7/2015 & rated 90 points: Loads of ripe, but mature fruits on the nose. Taste is medium to full bodied. At first lots of primary fruits, followed by decent acidity. Some heat is evident in the wine though. A wine from a warm vintage, where all the fruit is in place but perhaps it lacks some balance. (2593 views) | | | Tasted by CabIsKing on 2/28/2015 & rated 91 points: Very similar as last time. A very well made wine in a great place. (2786 views) | | | Tasted by Lordswood on 9/13/2014 & rated 91 points: Still youthful and improved in the glass over the course of the evening after being decanted. Very long, creamy chocolate dark fruit. Significant but ripe tannins. Wears its 15% supremely well. Lovely wine, and no rush to drink. (3190 views) | | | Tasted by absolut on 2/21/2014 & rated 88 points: zu wenig Frucht für das stramme Säuregerüst; in der Preisliga hätte ich mehr erwartet.... (4057 views) | | | Tasted by Pedro G on 12/13/2013 & rated 92 points: Excelente y el mejor en cata a ciegas vs. Alion 2004 y Macan 2009. Oscuro en color, madera integrada, fruta silvestre. Bastante redondo en boca y creo que durará bastante más años. 10 años es el mínimo para un Toro de Vega Sicilia. (4051 views) | | | Tasted by Harley1199 on 10/4/2013: Like in every Rodeo show some are playing the clown.
Ten years aren't a period of time enough for a Toro wine, even in a case it is directly coming from Vega Sicilia.
Still a dark colour and smelling sweet garriges.
Some elegance, silky texture the palate.
Tamed bottle. Little of the Pintia character.
My magnum for next 2015.
A veggie rissoto was a perfect mate.
Como en los Rodeos algunos hacen el payaso...
Diez años no son bastantes para un vino de Toro, incluso cuando viene directamente de Vega Sicilia.
Todavía un color oscuro y oliendo a algarrobas dulces.
Algo de elegancia, en boca textura asedada.
Botella domada. Muy poco del carácter Pintia.
Mi magnum para el próximo 2015.
Un rissoto de vegetales fue un compañero perfecto. (4696 views) | | | Tasted by rhialto on 9/1/2013 & rated 89 points: Smell in the glass: prunes, prunes, prunes. Not any run-of-the-mill prunes. Rather, prunes that are just about to turn - like horse poop after a day in the summer heat.
Just as you are about to pull a swig into your mouth: tobacco. Robust, Cuban tobacco - hand-rolled by assembly-line communists listening to a story-reader sitting in a life-guard chair visible and audible to everyone on the factory floor. These are true artisans. Multi-generational professionals. Damn. Drinking this wine I don't even need to smoke that cigar.
Intense and different. A strong, bold character. Doesn't need sycophants or hangers on.
Also - unusual. Don't pour for Mom's genealogy club. They would only have to politely compliment and then pour down the drain when no one was looking. No amount of ketchup makes this pile of peas palatable to that posse. Only for true believers. (4655 views) | | | Tasted by Mackmoo on 2/20/2013 & rated 88 points: Powerful nose. High alcohol. Very tannic. Didn't seem to resolve after 2 hours in a decanter. (4761 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, September/October 2006, IWC Issue #128
(Bodegas y Vinedos Pintia Toro) Subscribe to see review text. | By Jon Rimmerman
Garagiste (3/11/2009)
(PINTIA) Vega Sicilia Dear Friends, The last parcel to arrive today was a hefty one (in pedigree, not actual weight). Below are recent releases from the Vega Sicilia family at the lowest prices I can muster. Yes, you will find 2003's below but (unlike the Plague) these are more than worth your attention. I think people will be very surprised by the serious nature of the Valbuena, it's a top-tier effort all around. All have impeccable provenance and will be available for local pick up in a few weeks: 2003 Pintia (Toro) 2003 Vega Sicilia "Valbuena 5 Anos" (Ribera del Duero) (This wine is particularly impressive, it contains a second dimension that I only associate with the finest examples in the world - JR) 1996 Vega Sicilia "Unico" (Ribera del Duero) All are EXTREMELY LIMITED at this price Thank you, Jon Rimmerman Garagiste Seattle, WA Spain6110 Spain6120 Spain6130 Click |
NOTE: Scores and reviews are the property of Vinous and Garagiste. (manage subscription channels) |
| Bodegas Pintia Producer websiteSpain 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 )Toro Wines of Toro |
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