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Numanthia Toro 2008

Tempranillo from Spain
  • RP93
  • WE92
  • WS91
  • W&S91
14.5% ABV
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14.5% ABV

Winemaker Notes

Both intense and complex, there are several layers of aromatics in this lively nose: first some extremely intense notes of red and black fruits perfectly integrated with sweet spices , vanilla and toasted characters. Impressive fruit expression, concentrated and velvety tannins, leading to a velvety and lively full body mouthfeel.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
The 2008 Numanthia spent 18 months in new French oak. It sports an inviting nose of pain grille, graphite, Asian spices, licorice, lavender, and blackberry. In the glass it reveals its voluptuous proportions, savory flavors, and outstanding volume. Give this lengthy Toro 5-7 years of cellaring and enjoy it from 2017 to 2028.
WE 92
Wine Enthusiast
Smells floral, toasty and black fruited, with cola and tobacco notes. Like all previous Numanthias, this is hugely structrued and tannic, with ripe berry, spice and bitter chocolate flavors. Finishes massive, with mocha, coffee and toast. Grabby and hard now, but delicious. Needs two more years in bottle; drink now from 2012 through 2016.
WS 91
Wine Spectator
Both powerful and vibrant, this expressive red delivers a rich core of cassis and pomegranate, framed by toast, smoke, mineral and loam notes. A dark wine even austere, but has plenty of life. Drink now through 2016.
W&S 91
Wine & Spirits
Intensely black when first opened, this wine needs several hours to begin to show its fruit flavors and spicy sweetness. For now, it's all hidden behind a heavy curtain of tannins, a concentrated juice of ancient vines, some more than 100 years old. Cellar it to decant for spicy braised lamb.
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Numanthia

Numanthia

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Numanthia, 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.

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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.

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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.

YAO110458_2008 Item# 110458