Winery - Marques de Griñon
* Expert NoteJanuary 12, 2012
An austere blend of Cab Sauvignon, Syrah and Petit Verdot. There’s color and power galore, but also a choppy, firm mouthfeel that guards intense cherry flavors and smoldering oak. An aggressive wine that doesn’t back down from its essence. Will do much better with food than by itself.
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* Expert NoteJanuary 12, 2012
Dusty black cherry and raspberry aromas are true to the variety, and the buttery quality on the palate adds weight and vanilla to the berry and cassis flavors. Overall this is a structured, fairly oaky wine with firm tannins and a toasty finish. Will go well with steak.
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* Expert NoteJanuary 12, 2012
Superripe, such that it’s medicinal and pruny. The nose reeks of reduced blueberry and cassis, while the palate is soft, low in acidity and full of ripe, dark raisin, prune and spice cake flavors. If you like a dense wine, this is it. But expect it to be Port-like and on the liqueur-ish side. Drink now.
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* Expert NoteJanuary 12, 2012
This Tempranillo, Cabernet Sauvignon, Syrah and Merlot blend has a nice mouthfeel and decent heft, but its flavors aren’t as compelling as its body. Red plum and cherry fruit wasn’t ripe or lush; dough, dry wood and meat notes round out the profile. Tasted twice. —D.M.
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* Expert NoteJanuary 12, 2012
Fry up the chorizo—here’s an easy, rustic, Tuesday-night drinker that’s perfect with Spanish sausage or even paella. This Tempranillo offers a host of red fruit (raspberry, plum, cherry) on the palate, plus a hefty dose of oak. Oak-derived vanilla, cream and caramel notes start things off. —D.M.
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* Expert NoteJanuary 12, 2012
Nose offers piquant mix of citrus, mustard seed and yellow stone fruit. The palate is a muted extension of the same flavor profile—zippy white pepper notes over generic yellow fruit. Falls off quickly on the finish.
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* Expert NoteJanuary 12, 2012
Ripe, red plum is at the core of this Rioja, but “svelte” and “sophisticated” are the last words I’d use to describe it. With chewy, woodsy tannins and a healthy helping of earth and tree-bark flavors, this wine is rustic but honest—like good barbecue, which, while we’re on the subject, would do this wine just right. Aged 24 months in French and American oak. —D.M.
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* Expert NoteJanuary 12, 2012
Berry fruit, vanilla and violet aromas are friendlier than the rugged, ultrafirm palate on this Syrah-Graciano blend. With food, the wine will be a strong counterpoint and will hold its own. By itself it may slip in pleasure points; the Graciano is tight as nails and adds astringency. Imported by Möet Hennessy USA, Inc.
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* Expert NoteJanuary 12, 2012
Tar, rubber and a light chemical note turn the nose down, while rhubarb and cranberry mix with cola on the palate. Finishes sweet, with stewed fruit and carob. It’s also a touch green.
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* Expert NoteJanuary 12, 2012
This Tempranillo shows a burst of sweet, dark blackberries on the palate, which are thereafter overtaken by char and toast flavors. Dry, woody tannins are dominant here, and may be difficult to overcome if you don’t drink this with a slab of grilled meat. Butterscotch, toast and liqueur notes start things off. —D.M.
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