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Community Tasting Notes (18) Avg Score: 89.8 points

  • Opened 60 minutes ahead; would have benefited with decanting. Lovely dark, deep fragrance on trying 60 minutes in. Steadily opened in the glass and with more time. Range of Tempranillo flavors. Nice depth of fruit. Still more in reserve.

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  • Very tasty. Dark Tempranillo fruit, well integrated tannins (with some still poking out), ample acidity. Not a light weight, but good with food.

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  • Mid mahogany with an amber rim.
    Quite expressive aromas showing graphite to granite dust, marinated red and black fruits, vanilla, cola tonic, coffee grinds with a cinnamon twist.
    Lighter-bodied than expected, the entry is sweet and juicy with layers of fruit and grippy texture. Flavours of blueberry, cloves, soaked cherries with vanilla custard on top make the wine utterly appealing. A striking dried herb or possibly dried flower note permeates the mid-palate, making the wine delicate and finessed. The wood kicks in laters as the initially smooth yet dry tannins build slightly. Lovely example of Gran Reserva.

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  • Mid garnet to mahogany rim
    Savoury bouquet of old leather jacket, baked banana, marinated red fruits, liquorice, tobacco, toasted spices, wood-smoke and lick of vanilla.
    A rich entry, medium-bodied, was a little reticent at first and needed time to unfurl in the decanter. As it did it showed dried cranberry, spices, some pepper and raspberry with sweet gravelly tannins. It wasn't that complex and seemed to be more developed than expected. A reasonable finish, yet the fruit seems to be drying out. Not as good as previous

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  • Deep ruby to more garnet rim
    Intense aromas of dried spices, dried banana, smoke, chocolate and savoury elements. As wine opens there is black cherry (cherry cola?), cassia root and a mineral component.
    A soft velvety entry with rich texture, good depth of flavour and concentration that have a soft acidity underneath. Quite a dry powder to light grippy tannin, long length and plenty about the wine. Flavours of liquorice, cinnamon, cocoa powder and Xmas mincemeat bind with a dry spice that runs through the wine. It isn't the most complex of wines but still has time to develop in bottle.

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View all 18 Community Tasting Notes

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Vinous

  • By Josh Raynolds
    September/October 2009, IWC Issue #146, (See more on Vinous...)

    (Bodegas Sierra Cantabria Rioja Gran Reserva) Login and sign up and see review text.

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