Slow oxed initially but after 5h it still needed a splash in the decanter. This one had a bit of VA. The palate is slowly starting to add depth to its already extant breadth, and fortunately there isn’t much in the way of oak. To be fair it’s very good and still excellent value, with delicate cherry and the ripe beef tomato that I usually find in all their wines. Just that it perhaps could get better. For someone who has so much Tondonia I don’t drink k it enough, but that’s perhaps because it takes so long to be ready - perhaps another decade for this one?
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From a magnum. Traditional Rioja aromas, with very sour cherries, black olives and wood, although not as woody as five years ago. Intense and sharp, with pronounced acidity, tending to being unpleasant. Needs fat meat!
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Still not quite ready. Has a wonderful elegance, sort of dances in your mouth. As bosconias need 20 years to mature, these seem to require 25. open end after that for both. Hope I am alive to enjoy:):(
Increasing to 93 after 45 min in the Glas. 2 hr decant and this is good to go.
Not sure if you can class this as defective or not. Hugely surprised that this was extremely tertiary to the point it was unenjoyable, sour and I had to tip it away. Will try another 05 very soon as other comments on this would not lead me to think it should be so far gone.
Initial overwhelming smell of wild strawberries, with a touch of ripe raspberries. The palate is very much reminiscent of the Ardanza of the same vintage drunk a few years ago, with strawberries and cream, overripe plum, some leatheriness.
If I didn’t know the wine, I’d say it’s a bit tired, but I would always suggest Tondonia is best with extreme ageing and is going through an 'awkward' stage.
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4/8/2024 - geraldsng Likes this wine:
Slow oxed initially but after 5h it still needed a splash in the decanter. This one had a bit of VA. The palate is slowly starting to add depth to its already extant breadth, and fortunately there isn’t much in the way of oak. To be fair it’s very good and still excellent value, with delicate cherry and the ripe beef tomato that I usually find in all their wines. Just that it perhaps could get better. For someone who has so much Tondonia I don’t drink k it enough, but that’s perhaps because it takes so long to be ready - perhaps another decade for this one?
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4/7/2024 - AudunG wrote: 88 Points
From a magnum. Traditional Rioja aromas, with very sour cherries, black olives and wood, although not as woody as five years ago. Intense and sharp, with pronounced acidity, tending to being unpleasant. Needs fat meat!
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3/26/2024 - bobbylion Likes this wine: 93 Points
Still not quite ready. Has a wonderful elegance, sort of dances in your mouth. As bosconias need 20 years to mature, these seem to require 25. open end after that for both. Hope I am alive to enjoy:):(
Increasing to 93 after 45 min in the Glas. 2 hr decant and this is good to go.
4 people found this helpful, do you? Yes - No / Comments (1)
2/3/2024 - DanielOsman Does not like this wine: flawed
Not sure if you can class this as defective or not. Hugely surprised that this was extremely tertiary to the point it was unenjoyable, sour and I had to tip it away. Will try another 05 very soon as other comments on this would not lead me to think it should be so far gone.
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12/28/2023 - Tannatastic Likes this wine: 91 Points
Initial overwhelming smell of wild strawberries, with a touch of ripe raspberries. The palate is very much reminiscent of the Ardanza of the same vintage drunk a few years ago, with strawberries and cream, overripe plum, some leatheriness.
If I didn’t know the wine, I’d say it’s a bit tired, but I would always suggest Tondonia is best with extreme ageing and is going through an 'awkward' stage.
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