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| Drinking Windows and Values |
| Drinking window: Drink between 2014 and 2021 (based on 2 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.7 pts. and median of 90 pts. in 15 notes) - hiding notes with no text | | | Tasted by ccarter5181 on 2/26/2022 & rated 91 points: Similar to last tasting note 3 years ago. Drank over several weeks and it kept well in the fridge. (260 views) | | | Tasted by ccarter5181 on 11/30/2018 & rated 91 points: Dark brown. Syrup like consistency. Intense dried fruit nose and flavours. Some notes of spice. Nice freshness. Long lingering finish. (808 views) | | | Tasted by Rupert on 2/21/2018: At The Game Bird: grippy, spicy, fresh, sweet and not heavy, madeira-like - lovely stuff (1219 views) | | | Tasted by isaacjamesbaker on 7/3/2017 & rated 90 points: Navarra Samples: An auburn/rich brown color. Nose of raisins, roasted figs, musk cologne, sweet cola, brown sugar, pepper. Full-bodied but sports moderate acidity (some volatile acidity) and moderate alcohol (16%), the sugar is balanced quite nicely. Roasted figs, candied apples, yellow raisin, mixed with pepper, root beer, caramelized sugar, a lot going on here. This shows tawny fortified notes mixed with Madeira-style acidity and baked elements, and the end result is delicious. (1597 views) | | | Tasted by rallie on 1/7/2017 & rated 95 points: Sorry working this off memory.
Super Intense that you can smell it across the room. Dark auburn. Candied orange and nuts dominated. Absolutely gorgeous. (1636 views) | | | Tasted by henrygjeffreys on 9/27/2013: treacle brown. smells of molasses, malt extract
very sweet, quite thick
long (2474 views) | | | Tasted by Xavier Auerbach on 9/24/2012 & rated 90 points: A private dinner (Restaurant Vermeer *, Amsterdam, NL): Solera and bonbonne aged. Lovely maderised but not oxidised moscatel, good candied fruit, medium-dry, lovely acidity, intense. (2730 views) | | | Tasted by Brnshj22 on 7/12/2011 & rated 90 points: A wine not like many others. Dark brown (almost like a flat Coca Cola) and almost translucent. Beautiful and puzzling nose of coffee, brown sugar, cinnamon, prunes, raisins caramel and licorice. Loads of VA (volatile acidity) but that must be due to the three year long ageing in glass demi-johns on the roof of the winery. Very sweet but the VA and acidity keeps the balance in check. I guess this is a quite controversial wine but if your into madeira, colheita port and - obviously - Banyuls and Maury, this would be a wine right down your alley. Thankfully, this has an alcohol level of no more than 15 vol. (2330 views) | | | Tasted by andrewstevenson.com on 10/2/2006 & rated 89 points: A deeper teak colour than the Clásico. A very refined, developed nose. This has super balance and is much less obviously muscat. It’s a bit richer and almost more madeira like. (2645 views) |
| 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.Navarra Vino de Navarra (Asociación Bodegas de Navarra)NavarraVintage rating
1982 Excellent
1983 Very good
1984 Very good
1985 Good
1986 Good
1987 Good
1988 Very good
1989 Very good
1990 Good
1991 Good
1992 Good
1993 Very good
1994 Very good
1995 Excellent
1996 Very good
1997 Good
1998 Very good
1999 Very good
2000 Very good
2001 Excellent
2002 Very good
2003 Good
//source:http://www.domecqbodegas.com/documentos/ingles/nuestros_vinos/vinos/lascampanas/reserva.pdf // |
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