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Bodegas Ramon Ramos Monte Toro Roble 2009

Other Red Wine from Spain
  • RP90
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Winemaker Notes

Intense violet hues denoting youth, china ink. The nose is fruity and complex. The oak is in the background very integrated into the fruit. The palate is broad and full bodied, elegant and long. Harmonious.

Critical Acclaim

RP 90
The Wine Advocate

The 2009 Monte Toro Roble is 30-year-old 100% Tinta de Toro aged for 6 months in French and American oak. A glass-coating opaque purple color (a trademark of the 2009 vintage in Toro), it surrenders an inviting perfume of violets, spicy black fruits, and an earthy minerality. Displaying some complexity as well as succulent fruit, this lengthy effort is an outstanding value that can be enjoyed now and over the next 6+ years.

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Bodegas Ramon Ramos

Bodegas Ramon Ramos

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Bodegas Ramon Ramos, , Spain
Bodegas Ramon Ramos
The small Estate has 15 Has in small plots around Venialbo, in the South West of Zamora. Juan Ramon Ramos is the second generation of winemakers in the family. Although Juan Ramon has a degree in Winemaking and teaches courses, he works the vineyard with an obsessive attention to detail with the belief that the wine is mostly made in the vine.

The grapes are picked by hand at dawn in small 40 pound cases. Fermentation takes place in small concrete tanks, plot by plot, to preserve its individuality. Only native yeasts are used. The wines are bottled without fining or filtration, direct into the bottle from the casks.

Praised for its stately Renaissance-era chateaux as well as its diverse variety of wines...

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Praised for its stately Renaissance-era chateaux as well as its diverse variety of wines, the picturesque Loire valley produces elegant and underrated red, white, and rosé as well as sparkling and sweet wines. Just south of Paris, the appellation lies along the river of the same name and stretches from the center of France to the Atlantic coast. Geography and climate differ greatly along the Loire’s vast length. Furthest inland, the climate is continental, becoming classically maritime as it reaches the ocean. Accordingly, the Loire Valley is perhaps the most diverse wine-producing region in France—this region does a little bit of everything, and it does it all quite well.

The Loire can be divided into three main growing areas, from west to east: the Lower Loire, Middle Loire, and Upper/Central Loire. The Pay Nantais region of the Lower Loire is focused on acidic, saline whites that beg for fresh seafood. Muscadet, made from the Melon de Bourgogne variety, is the most noteworthy appellation here. The Middle Loire contains Anjou, Saumur, and Touraine. In Anjou, Chenin Blanc reaches its zenith, producing outstanding dry and sweet wines reminiscent of crisp apples dipped in honey. Cabernet Franc dominates red and rosé production here, supported often by Grolleau and Cabernet Sauvignon. Sparkling Crémant de Loire is a specialty of Saumur. Chenin Blanc and Cabernet Franc are common in Touraine as well, along with Sauvignon Blanc, Gamay, and Malbec (known locally as Côt). The Upper Loire is Sauvignon Blanc country, home to the world-renowned appellations of Sancerre and Pouilly-Fumé. Pinot Noir and Gamay produce bright, easy-drinking red wines here.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character...

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

GLB6205_2009 Item# 131440

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