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Numanthia Termanthia Toro 2010

Tempranillo from Toro, Spain
  • RP93
15% ABV
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15% ABV

Winemaker Notes

Fresh and intense fruity aromas (raspberry, red currant, cherry) well integrated to a flower touch (violets, lavender) with a gentle spice & eucalyptus touch. The aromatic experience continues, the mouthfeel is silky and vibrant. After a persistent and intense attack, an explosion of fruit, the end of mouth is long and complex, with spices, tobacco, raspberry and blackberry notes.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
Fresh and intense fruity aromas (raspberry, red currant, cherry) well integrated to a flower touch (violets, lavender) with a gentle spice & eucalyptus touch. The aromatic experience continues, the mouthfeel is silky and vibrant. After a persistent and intense attack, an explosion of fruit, the end of mouth is long and complex, with spices, tobacco, raspberry and blackberry notes.
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Numanthia

Numanthia

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Numanthia, Toro, Spain
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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.

Spain's remote, high elevation wine zone between the regions of Bierzo and Ribera del Duero produces intense, full-bodied reds made from Tempranillo, locally called Tinta de Toro. This local variant has adapted to the region’s climatic extremes and recognizing its potential, top producers from Ribera del Duero and Rioja have invested heavily in its vineyards.

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.

ALL6142244_2010 Item# 124459