Winery - Dominio Buenavista
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* Expert NoteJanuary 12, 2012
Ripe apple and nutty aromas suggest some light oak, while the palate is wet at first and then more drawn and dry as it moves along. Flavors of apple and spice are mildly alluring, while the finish is chunky and broad. Made from the uncommon Vijiriega grape and hails from Granada.
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* Expert NoteJanuary 12, 2012
Good wines sometimes come out of the woodwork, such as this Tempranillo rosé from the Granada area. It presents as candy apple, both in color and bouquet. But the palate shows nicely with raspberry and cherry flavors. Gets the job done and stirs some interest. Just 350 cases made.
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* Expert NoteJanuary 12, 2012
Sweet and syrupy, with molasses on the nose. On one hand it’s rich, ripe and flavorful, but also cooked, lumpy and heavy. It’s almost like a sweet red; sappy and made to be drunk soon.
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* Expert NoteJanuary 12, 2012
There’s no shortage of power here. Forward berry aromas mixed with earth and leather ring true, while the palate is layered, broad, chewy and offers bright cherry and plum flavors. It dries out well on the finish, leaving tasty notes of pepper and herbs. From the Granada area.
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* Expert NoteJanuary 12, 2012
One of the strangest-smelling wines we’ve encountered from Spain: there’s forced cinnamon, heavy funk, dampness and other unfamiliar, foreign scents. The palate has weight and a gritty feeel, while the core flavors are Sherried. Hard to see the appeal here.
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* Expert NoteJanuary 12, 2012
Roll out the barrel, or the staves, or the oak dust, or whatever it is that gives this modest Chardonnay such an overpowering wood element. Amid all the toast and burnt popcorn there’s honey, butter, baked white fruits and pretty good core acidity. Imported by JNJ International Inc.
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* Expert NoteJanuary 12, 2012
Not sure if it’s the Granada heat or residual sugar, but this southern Spanish Tempranillo is darn sweet on the nose and palate. It’s candied and sugary, but there’s also some chocolate and balsamic notes to offer balance. Not your normal Spanish red; it’s far more heavy and sweet than that.
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