January 4, 2023 - Give a year or two... great now, but after half hour it developed wonderfully
June 29, 2022 - Pleasant, with the expected black cherry flavors and aromas, accompanied by notions of milk chocolate, orange peel, aspirin, leather and tobacco. The acid and tannins were well-proportioned. Drink now.
October 26, 2021 - Big and very bold. Aromas and flavors of blackberry and black currant. Black fruit flavors with hints of dark chocolate and some black pepper spice on the long and lingering finish. Inky purple color.
April 8, 2021 - 1 of 3, nice dusty sweet oak and firm tannins, opened up with vanilla-tobacco perfume, tastes of dark plums, blackberry, cocoa, and some baking spices. Certainly no rush and may improve with time. 89 - 91+
March 14, 2021 - Sehr guter Wein für den Alltag
August 28, 2020 - Bright cherry and cola on the nose on first tasting. Cherry on the palate with very grippy tannin structure and bite with some new glove leather. After hour decant, yields to smashed blackberry, cherry, jalapeño pepper, a hint of vanilla and much softer, velvety tannin. Drinkable 2020 and for several more years?
February 15, 2020 - Drinking well now but not sure $30. Cherry, vanilla, sawdust. Pop n pour. This will last 10 years easy.
December 20, 2019 - So we opened another bottle of this. Didn't oxidate over three days like the first bottle we opened a few months ago did, so that's good, but it's a pretty heavy wine and just needs a lot more time to evolve/soften.
Won't open another until 2024.
April 15, 2019 - Day one: Big fruit with chewy, dusty tannins gripping hard, we leave it for next day.
Day two: Pruny, oxidated nose. Tastes better than it smells but the nose is offputting and disappointing. 2026, people? I don't think so.
Ironic, isn't it, that 'descarte' means 'discard'.
March 23, 2019 - Just discovering Toro but so far the region hasn't disappointed. A nice easy drinking bottle, not too much of a nose and soft earthy flavors. Paired great with a roast chicken but the bottle price seems a bit high for what it is.