Winery - Viñas del Cenit
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* Expert NoteJanuary 12, 2012
This modern-style wine could be designated as Toro, but it comes from a village that predates the Toro D.O. so it keeps the “Vino de la Tierra” moniker. That said, it’s a first-ever Tempranillo made by the New Zealand enologist Amy Hopkinson, and like many new-wave Spanish bruisers five times pricier it pours on the smoky aromas in front of a textured, extracted palate. In terms of sheer flavor per dollar, you’ll be hard pressed to do better. Imported by Jorge Ordoñez/Fine Estates from Spain.
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* Expert NoteJanuary 12, 2012
Lower in price than Cenit’s Old Vines, but to me this is a better, more open wine with bacon, spice and bold black-fruit aromas. The palate is full but retains finesse as well as big tannins; flavors of black fruits come with chocolate, coffee and spice. Full-force stuff but still fairly refined. Drink now through 2014.
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* Expert NoteJanuary 12, 2012
A tough, sun-belted wine with concentration, big tannins and a ton of power and flavor. The nose is all bacon, balsamic notes, tobacco and roasted black fruit, while the ridged palate is dark and tastes of blackberry, molasses, coconut and brown sugar. Edgy, lemony and tannic on the finish. Drink now with beef; can be held for another 3–5 years.
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* Expert NoteJanuary 12, 2012
An oaky, awkward, lactic lug that offers a ton of wood grain, funky fruit and a hard, overly spicy mouthfeel. It’s trying to do too much with smoke and mirrors; the raw material isn’t there.
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