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Numanthia Toro 2008

Tempranillo from Spain
  • RP93
  • WE92
  • WS91
  • W&S91
14.5% ABV
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4.0 3 Ratings
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.

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.

YAO110458_2008 Item# 110458