- Listed in Wine Enthusiast's 'Spain's 10 Best Wines'
- Huge black-fruit aromas
- Palate warming
93 Points - "They make their wines big in the Toro region, but under the talented hand of winemaker Marcos Eguren the wines of Numanthia-Termes have always been relatively elegant even if they haven't been bashful. Numanthia 2006 (one of three Toro reds made by Numanthia-Termes) is dark as midnight, with huge black-fruit aromas, toasty oak, chocolate and balsamic notes, but isn't hot or fiery. A bonus is that it's almost ready to drink, although we suggest holding it until the winter when it will offset cooler seasonal temperatures by warming your palate and insides with the essence of Tinta de Toro (a clone of Tempranillo)." -Michael Schachner, Wine Enthusiast, September 2009.COMPOSITION: 100% Tinta de Toro
TASTING NOTES:
[Refers to the 2005 vintage]
The Wine Advocate - 92 points
Wine Spectator - 91 points
International Wine Cellar - 90 points
Deep ruby. A deep, youthfully brooding bouquet offers dark cherry, blackcurrant, incense and suave oak spices. Spicy cherry and dark berry flavors show an exotic anise quality and slow-building sweetness. This gently tannic, chewy, extremely persistent wine finishes with echoes of oak spice and floral pastille, not to mention excellent vivacity.
ABOUT THE PRODUCER:
Estate bottled. Unfiltered.
Numanthia-Termes represents a determined attempt to revive the tradition of fine wine production in the Toro region. The sandy soils of this region inhibited the growth of phylloxera that devastated so many wine-growing regions throughout the world. These unique conditions make it possible to harvest the grapes for this wine from old ungrafted Tinta de Toro vines.
The grapes come from 4 vineyards located on the south bank of the Duero River, totaling 46.8 acres of sandy/chalky textured soil, excellent for drainage, over a subsoil of clay and loam which helps to retain the moisture. The vines are 70 to 100 yrs. old and 2,300 ft. in elevation. The vineyards are planted on ungrafted pre-phylloxera rootstocks in the vaso system. Yields: 1 t/acre.
Only the cleanest and most mature bunches are chosen after an exhaustive selection process. The wine undergoes malolactic fermentation in barriques, and is aged for 19 months in new French oak barrels. Bottled unfined and unfiltered.
Production: 350 cases (close)
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