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Numanthia Termanthia Toro 2007

Tempranillo from Spain
  • RP97
  • WS93
  • W&S93
  • WE92
14.5% ABV
  • WS95
  • JS93
  • W&S90
  • JS96
  • WE95
  • WS93
  • RP93
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  • JS93
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4.0 1 Ratings
14.5% ABV

Winemaker Notes

100% Tinta de Toro.

Extremely rich and complex, the nose is showing a multitude of ripe red and black fruits (redcurrant, raspberries, cassis, blackberries) with notes of liquorice, truffle, balsamic and spices (cedar, nutmeg and black pepper), all perfectly integrated. The intense aromas evolve nicely in the glass, slowly opening up to more intense and complex notes.

On the palate, Termanthia is an incredible expression of the Toro terroir which requires patience in its appreciation. First the wine offers an impressively round, velvety and simply delicious mouth feel. Then the sensation of power and strength grows even more perfectly balanced with concentrated, firms and silky tannins, offering an experience of both weight and liveliness on the palate. The finish is extremely long and complex with a wide range of aromas, including dark fruits, chocolate, truffle, mineral and toasted notes.

Critical Acclaim

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RP 97
Robert Parker's Wine Advocate
The 2007 Termanthia is, like the 2007 Numanthia, a bit more accessible than its 2006 counterpart. That is to say that it should begin to become civilized with a mere 6-8 years of cellaring and should offer a drinking window extending from 2016 to 2037.
97+
WS 93
Wine Spectator
This alluring red packs a lot of flavor into a plush texture, with boysenberry, floral, cinnamon, licorice and smoke notes. Firm, fresh and balanced, with a long, focused finish. Drink now through 2017.
W&S 93
Wine & Spirits
2007 Toro Termanthia Termanthia is a single-vineyard wine, selected from tinta de toro vines that are more than 100 years old. The wine made its name as a voluptuous red of enormous proportions; this vintage holds to the style, with more energy in its flavors than in the past. Vibrant acidity cuts through the wine's ripeness, infusing the tannins with nerve and tension. The structure manages to keep the intensity of the flavor from feeling overwhelming. This will benefit from at least five years in the cellar, to serve with veal braised in red wine.
WE 92
Wine Enthusiast
Dark, concentrated and inky, with big muscular aromas of charcoal, cassis liqueur, blackberry and tar. The palate is just lush enough despite being staunch and tannic, and the flavors of black fruit and cassis are luscious and sweet, with a bit of lemony oak adding zest. Drink from 2011 through 2015.
Cellar Selection.
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Numanthia

Numanthia

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Numanthia, Spain
Image of winery
Numanthia is located in the Toro region of Spain. Its four vineyards are located along the south bank of the Duero River.

The wine is named after a legendary Spanish city that was destroyed (after 20 yrs of resistance) by Roman legions. It is to Spain what the hilltop village of Masada is to Israel: a monument of history. Its 40 hectares of land are covered with an abundance of elements derived from the disintegration of Pliocene grit, clay and limestone.

Numanthia's first vintage was produced in 1998 and received a 95-point rating from Robert Parker. Since then, the Toro region has been producing wines that have begun to rival those of Spain's richest wine-producing regions of Ribera del Duero, Rioja and Priorat.

Known for bold reds, crisp whites, and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place the primary emphasis upon its own native grapes. Though the country’s climate is diverse, it is generally warm to hot. In the center of the country lies a vast, dry plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought. Because of its location on the Iberian Peninsula, many of Spain’s wine regions are located on or near the milder coast, either of the Bay of Biscay to the north, the Atlantic Ocean to the northwest, or the Mediterranean sea to the south and east. Each of these regions has its own unique soil, climate, and topography, as well as principal grape varieties.

In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate, though elsewhere the most popular wines are generally red. Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache), as well as rich, nutty whites from Viura. Ribera del Duero produces opulent, fruity, top-quality wines from almost exclusively Tempranillo. Priorat, a sub-region of Catalonia, blends Garnacha with Cariñena (Carignan) to make bold, full-bodied wines with a hint of earthiness. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. 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. Since the 1990s, international varieties like Cabernet Sauvignon, Merlot, and Sauvignon Blanc have been steadily increasing in importance in several regions.

Tempranillo

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Notoriously food-friendly with soft tannins, modest alcohol, and bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions. It is important throughout Spain as well as in Portugal, where it is known as Tinta Roriz and is an important component of Port wines and the table wines of the Douro region that Port calls home. California, Washington, and Oregon have all had moderate success with Tempranillo, producing a riper, more fruit-forward style of wine.

In the Glass

Tempranillo is often aged in new oak for the integration of spicy, woodsy, and herbal flavors, often with hints of vanilla, coconut, and dill. The grape itself produces medium-weight reds with bright red and black fruit aromas and hints of spice, leather, and tobacco, with no shortage of flavor.

Perfect Pairings

Tempranillo’s modest, fine-grained tannins and bright acidity make it extremely food friendly, pairing 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 system is in place to indicate on the label how much time the wine has spent in both barrel and bottle before release, which is helpful to the consumer trying to determine the style of an unfamiliar wine. Rioja can range from Joven (fresh, fruity, and unoaked) to Gran Reserva (complex and oxidized from extended barrel aging), with Crianza and Reserva in between.

CAR541410_07_2007 Item# 106850