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| Drinking Windows and Values |
| Drinking window: Drink between 2013 and 2016 (based on 62 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 88.6 pts. and median of 89 pts. in 43 notes) - hiding notes with no text | | | Tasted by Quarked on 7/27/2018 & rated 84 points: Not drinking anywhere near its prime anymore. Tried 2 bottles, but perhaps they were stored badly. (1433 views) | | | Tasted by bjamesclark on 9/12/2015 & rated 90 points: Needs time to breathe, but once it does it has aromas of medium+ intensity.
Scents of blackberry, dark cherry, and cassis with star anise, vanilla, herbs and scents of new leather, violets and oak.
Full bodied on the palate with fresh cherry, black licorice, cardamom and baking spice, red and purple flowers, currant and plum, dill, oak, tobacco and mineral. The finish is long and grippy.
Overall still young and could use more time, but drinking well with air. Great presence of fruit but balanced with mineral and barrel scents. (3145 views) | | | Tasted by StageOneRacing on 7/2/2015 & rated 87 points: Big and chewy with flavors of dark fruits, black cherry with undertones of earthiness. Starting to show some age on the finish. (3155 views) | | | Tasted by wdlohr on 5/31/2015 & rated 90 points: This is a deep rich black color, rich soulful aroma, deep lingering finish with hints of blackberry, pudding, excellent for price (3216 views) | | | Tasted by rexmerlot on 4/1/2015 & rated 90 points: No formal notes (3360 views) | | | Tasted by RBOND on 11/2/2014: Excellent (3165 views) | | | Tasted by Richard123 on 1/17/2014: A little too soft for tomato-based sauce? Beautiful wine, just slightly overwhelmed by the food... (2784 views) | | | Tasted by Richard123 on 1/7/2014 & rated 90 points: No change to previous ratings -- a perfectly balanced wine. Fairly low tannin makes it a good pairing for lighter foods. Went well with pork chops... (2717 views) | | | Tasted by vinole on 9/23/2013 & rated 87 points: I scored this lower than my last bottle as it still comes across as ripe and soft, but didn't get as much of the spice and acidity as before that does not make for a notable wine. Reasonable value, but prefer others at its price. (3494 views) | | | Tasted by vinole on 6/9/2013 & rated 88 points: Bright, ripe fruit of currants, raspberry, and plum with medium body and acidity with a spicy finish. A little less tannin than I would prefer allowing the wine to come across as a bit soft, but otherwise a tasty, modern style RdD that is a good value at $12. (3662 views) | | | Tasted by Richard123 on 6/7/2013 & rated 90 points: Delicious, rich wine laden with dark fruits and spices, yet mild tannin. Went well with fish in tomato-based sauce. Good QPR. (3096 views) | | | Tasted by Ron Van Holland on 4/25/2013 & rated 91 points: From the WE 2012 Wine Region of the Year. This RdD tempranillo is a shade heavier than some Riojas, but still relatively light with classic tang and brings some anise on a nice finish. The Resalso paired superbly with black-pepper beef tenderloin. (2323 views) | | | Tasted by Mike Ritner on 4/20/2013: Deep beet color. Medium body. Yes, it is "well-made", with spicy light oak, a mix of red and black fruits, and a soft, polished texture, but it is also soulless and banal, just like a thousand other wines off the Ribera del Duero assembly line. Why I keep bothering with this area and its processed, boring wines is beyond me; I added a good portion of it to my cooking so as not to waste it. (2254 views) | | | Tasted by Ron Van Holland on 4/5/2013 & rated 91 points: Dark ruby with purple hues. Moderate nose of black cherry, crème de cassis, vanilla spice, and oak. Teeth-drying tannins dominate this otherwise balanced, impressive palate; with a finish of 80% cacao, black tea, and talc. Plenty of stuffing and character to cellar. If you can't wait, and that would be understandable, pair with rare marbled red meat like a porter house or prime rib, roasted broccoli or kale, and some sharp cheese. (1921 views) | | | Tasted by Richard123 on 10/23/2012 & rated 90 points: Very well-balanced wine; nice red and black fruit, good base of light oak, not too much tannin. Great food wine, but easy to drink without. Excellent QPR. (2350 views) | | | Tasted by aajder on 10/17/2012 & rated 88 points: Great color. The nose shows fragrant aromas of ripe red fruits, underbrush, flowers and tobacco. This is medium bodied on the palate with very good concentration and real class. The medium plus length finish features integrated tannins and good acidity. Round and easy to enjoy. (228 views) | | | Tasted by discotrog on 10/14/2012 & rated 88 points: this is a decent qpr. dark fruits , plum, black cherry , chocolate , dust , earth, smoked meat. hints of violet. leather tar tobacco. mediuim to full body, obviously an unfiltered wine , it is firm and tannic with medium plus acidty and also medium plus alcohol. i would decant if i buy again, which i probably will. (2444 views) | | | Tasted by Lulu2 on 9/14/2012 & rated 86 points: Recommended by Luis the Pintxos waiter.. Very fruit forward but notice- cherries, a bit of musty and a faint smell of gasoline...better known as VOCs ;) even better ona busy street with limos and drunk Spanish gals hanging out of the sunroof! Who says this only happens in USA!! Where ate the guys in the limi( jk;)) (2483 views) | | | Tasted by danseng on 9/7/2012 & rated 91 points: For the price, this is an excellent young Ribera del Duero. Big wine that could last quite a while. Not a ton of fruit, but maybe it just needs some time to come out. Would highly recommend this as a cheaper alternative to some of my more expensive favorite RdD's (Aalto, Montecastro, Astrales). (2588 views) | | | Tasted by eolesh on 5/23/2012 & rated 89 points: Decanted for an hour, rasberries and cherries, with some mushroom earthiness thrown in. Enough acidity to cut through food. Medium weight. Tasty wine. (2888 views) | | | Tasted by Xavier Auerbach on 2/20/2012 & rated 89 points: Smooth, rich black fruit, good depth, tar, minerals, low acidity but fresh and juicy, good length, very well made. Delicious already and great value. (2442 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, November/December 2011, IWC Issue #159
(Bodegas Emilio Moro Finca Resalso Ribera del Duero) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Bodegas Emilio Moro Producer website
Source: VinConnect (VinConnect.com)
For over three generations the legendary Bodegas Emilio Moro has dedicated itself to producing exceptional Tempranillo wines from the “golden mile” of the Ribera del Duero. From the birth of its founder Don Emilio Moro in 1932 the winery has prided itself on producing wines which evoke the land from which they were born all in respect of tradition, innovation and a commitment to social responsibility.
Born into a winemaking family Don Emilio Moro learned everything he knew from his father — a passion for the vines, the earth and the care needed to bring them and their grapes to life. During the mass uprooting over the last century he insisted the family’s old vines be conserved in order to convey the strong terroir they represented. This has lead to wines of great distinction, especially from the vineyards of Sanchomartin and Valderramiro whose vines are over 50-80 years old. Over the years and as his father did he has passed his love for the vines and know-how on to his two sons Jose and Javier Moro, who today run the winery with the same commitment and conviction that their father once did.
The Bodegas today has around 200 hectares of land, all planted and grafted with the purest clone of the indigenous Tempranillo variety, “Tinto Fino”, recouped from their oldest vineyard. With four separate vineyards (Resalso, Camino Viejo, Sanchomartin and Valderramiro) planted at between 700 and 1000 meters above sea-level, each showcases a distinct soil and climate which in turn produce wines with a distinctive personality and soul. Following their philosophy of commitment and innovation each wine is produced using a mix of traditional and modern techniques, incorporating the use of stainless steel tanks and oak barrels in the vinification, resulting in pure terroir-driven wines.
The Bodegas Emilio Moro invites you to visit and experience first hand the vineyards, barrel cellars and of course wines by booking a tour and tasting.Tempranillo 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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