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Bodega San Roman 2005

Tempranillo from Spain
  • RP92
  • WS91
14.5% ABV
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14.5% ABV

Winemaker Notes

Magnificent purity of fruit with vibrant floral aromas and fine earthy background. Long and silky, full-bodied and dense on the palate but not heavy. Abundant, polished tannins. Distinguished.

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
The 2005 San Roman is 100% Tinta de Toro (Tempranillo) sourced from the estate's older, higher elevation vineyards. It was aged for 23 months in a mix of new French oak and seasoned American oak and bottled without filtration. Opaque purple-colored, it gives up a superb perfume of pain grille, pencil lead, mineral, spice box, espresso, and wild black cherry. Layered on the palate, it has tons of succulent fruit, plenty of spice, underlying tannin, outstanding concentration, and a lengthy finish. This muscular effort demands 6-8 years of additional bottle age and will offer prime drinking from 2016 to 2030.
Rating: 92+
WS 91
Wine Spectator
Black currant and cola flavors are open and sweet in this round, plush red. It has dense, well-integrated tannins and just enough acidity for balance. An international style.
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Bodega San Roman

Bodega San Roman

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Bodega San Roman, Spain
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The wines San Roman are deep and mineral which unite power and elegance, with civilized tannins and a dense texture, defined flavours of black fruit. Made to grow in the bottle and the processes of stabilization have been minimized to guarantee the maximum respect to the grape and the terroir.

Known for bold reds, crisp whites and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place primary emphasis on its own native grapes. Though the country’s climate is diverse, it is generally hot and dry. In the center of the country lies a vast, arid plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought.

Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache). Rioja also produces rich, nutty whites from the local Viura grape.

Ribera del Duero is gaining ground with its single varietal Tempranillo wines, recognized for their concentration of fruit and opulence. Priorat, a sub-region of Catalonia, specializes in bold, full-bodied red blends of Garnacha (Grenache), Cariñena (Carignan), and often Syrah and Cabernet Sauvignon. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate.

Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez.

Tempranillo

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Notoriously food-friendly with soft tannins and a bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions and important throughout most of Spain. Depending on location, it takes on a few synonyms; in Penedès, it is known as Ull de Llebre and in Valdepeñas, goes by Cencibel. Furthermore in Portugal, known as Tinta Roriz, it is a key component both in Port and the dry red wines of the Douro. The New World regions of California, Washington and Oregon have all had success with Tempranillo, producing a ripe, amicable and fruit-dominant style of red.

In the Glass

Tempranillo produces medium-weight reds with strawberry and black fruit characteristics and depending on yield, growing conditions and winemaking, can produce hints of spice, toast, leather, tobacco, herb or vanilla.

Perfect Pairings

Tempranillo’s modest, fine-grained tannins and good acidity make it extremely food friendly. Pair these with a wide variety of Spanish-inspired dishes—especially grilled lamb chops, a rich chorizo and bean stew or paella.

Sommelier Secret

The Spanish take their oak aging requirements very seriously, especially in Rioja. There, a naming system is in place to indicate how much time the wine has spent in both barrel and bottle before release. Rioja labeled Joven (a fresh and fruity style) spends a year or less in oak, whereas Gran Reserva (complex and age-worthy) must be matured for a minimum of two years in oak and three years in bottle before release. Requirements on Crianza and Reserva fall somewhere in between.

JMNROMAN_2005 Item# 121051