For a basic, broad-framed Cabernet from Central Spain, this wine does the trick. The nose sports leather, Balsamic vinegar and some barnyard, while the dark-fruited palate is edged by licorice, tobacco and a smack of green. Good size and tannins keep it balanced.
— M.S.
(2/1/2007)
Oily on the nose, this has a distinct whiff of matchstick and popcorn. It feels dry—like almond skins—with oily flavors of walnuts and white fruits. The finish is marked with a mild bitterness as well.
— M.S.
(10/1/2012)
Light pear aromas, mild citrus flavors and some lasting acidity is all this over-the-hill wine has left. It’s maderized, browning and flattens out badly on the finish. On life support and heading downhill.
— M.S.
(7/1/2011)
Jammy, sweet and extremely raisiny, with a nose that matches the palate. Low in acid, so low in pulse. Pruney on the finish and seemingly overripe. Not well balanced.
— M.S.
(8/1/2010)
A soupy sort of wine with raisiny aromas. It tastes salty and feels astringent, with tomato, herb and brothy flavors. The mouthfeel is the best part.
— M.S.
(7/1/2012)
This is a just-acceptable wine with latex, roasted berry and plastic-like aromas. It’s heavy in the mouth, with jumbled, roasted flavors of rubbery fruit and forced oak.
— M.S.
(5/1/2013)