Winemaker Notes
Deepness and aromatic purity in a wine of extreme finesse and freshness. Broad, delectable, with a powerful but flexible tannic structure.
Professional Ratings
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Robert Parker's Wine Advocate
I tasted two vintages of some of the wines, which makes for a very interesting comparison of the character of each year. The 2018 Mauro, from a cool and rainy year, is fresher than the 2019 I tasted next to it. It's a blend of 90% Tinto Fino or Tempranillo and 5% each Cabernet Sauvignon and Syrah from certified organic vineyards, and it fermented in stainless steel with indigenous yeasts and matured in French and American oak barrels and foudres for some 15 months. It's serious and a bit closed, going in a way to the style of the Mauro from yesteryear, perhaps a little more floral and aromatic. It feels younger and less developed than the 2019. It's powerful and has finesse and balance, with depth and complexity.
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Jeb Dunnuck
Based largely on Tempranillo (there are 10% other red varieties), the 2018 Mauro has a solid bouquet of mulled cherry and darker currants as well as plenty of dusty earth, baking spices, and vanilla. Medium-bodied, nicely textured, and balanced, it's certainly an outstanding wine that I suspect will evolve gracefully for a decade.
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Wine Spectator
This plush red is packed with lots of flavors, boasting ripe raspberry reduction, anise, espresso and iron-like minerality. Toasty spice, herb and juicy cherry chime in along the juicy, structured finish. Tempranillo and Syrah. Drink now through 2030.
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Wilfred Wong of Wine.com
COMMENTARY: The 2018 Mauro Cosecha Red is bright and lively with excellent persistence on the palate. TASTING NOTES: This wine exhibits aromas and flavors of red fruits and mineral notes. Enjoy it with pan-fried pork chops. (Tasted: April 15, 2022, San Francisco, CA)
Spanish red wine is known for being bold, heady, rustic and age-worthy, Spain is truly a one-of-a-kind wine-producing nation. A great majority of the country is hot, arid and drought-ridden, and since irrigation has only been recently introduced and (controversially) accepted, viticulture has sustained—and flourished—only through a great understanding of Spain’s particular conditions. Large spacing between vines allows each enough resources to survive and as a result, the country has the most acreage under vine compared to any other country, but is usually third in production.
Of the Spanish red wines, the most planted and respected grape variety is Tempranillo, the star of Spain’s Rioja and Ribera del Duero regions. Priorat specializes in bold red blends, Jumilla has gained global recognition for its single varietal Monastrell and Utiel-Requena has garnered recent attention for its reds made of Bobal.