91 Points - "Dark and concentrated in keeping with the reputation of this appellation, this wine won’t disappoint anyone for lack of muscle. However, it will surprise many tasters with its freshness and the strength of its acidity, which are quite remarkable in this vintage. Dark cherry fruit and accents of spicy oak are very appealing, and the wine’s acidity and tannin will enable it to age very well while developing secondary aromas over the next decade--or two." -Michael Franz, Wine Review Online
COMPOSITION: 90% Tinta de Toro, 10% Garnacha
TASTING NOTES:
90 Points - "The purple-colored 2009 Prima is made up of 90% Tinta de Toro and 10% Garnacha aged for 12 months in seasoned French oak prior to bottling without filtration. Earthy minerals, espresso, truffle, licorice, and blackberry aromas lead to a ripe, dense, sweetly-fruited." -Robert Parker's Wine Advocate
90 Points - [Refers to 2007 vintage] - "The 2007 Prima is a blend of 90% Tinta de Toro (Tempranillo) and 10% Garnacha aged for 12 months in seasoned French and American oak prior to bottling without filtration. With a glass-coating opaque purple color, it reveals an expressive nose of smoke, pencil lead, tobacco, spice box, black cherry, and blackberry. Supple and round on the palate, it has layers of ripe fruit, savory flavors, and enough soft tannin to improve for another 3-5 years. This lengthy effort will have a drinking window extending from 2012 to 2025. In short, it is a serious example of Toro at a nearly frivolous price." -Robert Parker's Wine Advocate
89 Points - [Refers to 2007 vintage] - "This plump red is full of cherry, blackberry, chocolate and coffee flavors, supported by ripe tannins and with just enough acidity for balance. A meaty, savory tang adds interest. Drink now through 2015." -Wine Spectator, November 2009
ABOUT THE PRODUCER:
Estate bottled. Unfiltered.
The grapes for Prima are sourced from vines aged 5-25 years old from the villages of San Roman de Hornija, Villaster and Morales. The vineyards tend to be planted in sandy-clay soils as opposed to the stonier soils of fruit sourced for San Roman. Harvested by hand and selection of grapes in the vineyard. The wine is fermented in temperature controlled, conical, stainless steel tanks which allow for caps to naturally be broken very softly during pump overs. The wine was aged for 12 months in second and third fill French and American oak barrels, which had previously been used for the maturation of San Roman. Unfiltered.
