- Lively with gentle tannins
- Ripe and everlasting palate
- Made with 100% Tempranillo grapes
95 Points - "Our wine of the year in 2007 (the ’04 El Puntido) is back with a vengeance in the 2005 vintage. This is a deep-fruited modern specimen with that elusive mix of floral, fruit and meaty characteristics. The palate is ripe and everlasting, with berry, coffee and hickory flavors. Long and calm on the finish, with amazing texture. An excellent encore to the prior year’s achievement."
—Michael Schachner, Wine Enthusiast, December 15, 2008. COMPOSITION: 100% Tempranillo
TASTING NOTES:
"This red is supple and silky, with subtle but intense flavors of berries, licorice, vanilla and smoke. It's lively, with gentle but supportive tannins and a perfumed finish. Graceful and expressive. Drink now through 2015."
—Thomas Matthews, Wine Spectator, December 15, 2008.
[Refers to 2004 vintage] - Wine Enthusiast's #1 Wine of 2007. 96 pts: "Ruby. Earthy cherry and dark berry scents, accompanied by graphite and licorice root. Starts off solid and a bit clenched but aeration brings out sweeter kirsch and floral flavors. The finish shows cherry, chocolate and espresso." -Wine Enthusiast
[Refers to 2004 vintage] - "The 2004 El Puntido was sourced from its namesake vineyard planted in 1975. The wine was aged in new French oak for 18 months. Purple colored, it offers an expressive nose of pain grille, pencil lead, scorched earth, black cherry, and blackberry. Firm and structured on the palate, this nicely balanced wine has ample spicy fruit but a slightly compressed finish. It has enough structure to evolve for 3 to 5 years and should drink well through 2020. 90 points."
-The Wine Spectator
ABOUT THE PRODUCER:
The grapes for this wine come from the vineyard El Puntido, 62 acres in Rioja Alavesa. The vineyard was planted in 1975 with high density plantings on trellis and is organically fertilized every 2 years.
Carefully hand-harvested in boxes, from the last week of October, only perfectly healthy, ripe grapes were chosen. Destemmed by hand with a rigorous inspection of every grape.
Fermented and aged for 18 months in French oak barrels. Malolactic fermentation in new French Bordelaise oak barrels.
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