Impressively dense, this darkly fruited, well-oaked red delivers large-scale flavor and texture. Yes, there’s plenty of oak, but there’s something so often lacking, too—a wealth of deep, brawny fruit. This dark berry, espresso and licorice-tinged tour de force closes with solid tannins and will reward cellaring. Drinkable now, but best from 2004–2000. Editors’…
— M.M.
(9/1/2002)
From Toro, the DO that’s just west of Rueda (and the last DO through which the Duero flows before it hits Portugal), comes this 100% Tinta de Toro, which is the local name for Tempranillo. Most of what you get on the nose is burned butterscotch—it’s hard to tell what lies beneath. Dark berry and charred oak open the front palate; at midpalate, a little espresso…
— D.T.
(4/1/2002)