A solid and satisfying wine from La Mancha. The blend is 60% Tempranillo with descending parts Cab, Merlot and Syrah. It has big black-cherry aromas along with touches of leather and earth. The palate is plump and healthy, with dark, rubbery flavors and then lots of smoky, beefy length to the finish.
— M.S.
(6/1/2008)
Values from Spain are becoming less common than they were a few years back, so hail this nicely made Tempranillo that delivers tons of ripe fruit, purity and drinkability. It’s nothing difficult or complex; instead it is dark, chewy and pounds you with ripe black-fruit flavors. A mouthfilling, fully ripe wine with a modest upside but no faults.
— M.S.
(4/1/2009)
Quite international in style, a direct reflection of the Merlot, Cabernet Sauvignon and Syrah components that comprise the wine. That said, this is probably the best wine Martinez Bujanda has made at its La Mancha winery; it’s plump and ripe, with nice cherry and plum flavors. It’s medium in weight and length, and juicy. Likable as can be. Imported by CIV/USA.
— M.S.
(4/1/2006)
Runs up and down the hill with firmness, acidity and zest. There’s clear cherry on the nose and some Zin-like flavor that tells you it’s something different (Petit Verdot). Not weak but sort of limited in content. There’s also holding potential based on how it quickly improves with airing. A treat for everyday meats, stews, pastas and grills.
— M.S.
(11/15/2008)
Dark and savory more than jumpy and candied, and with that this is more serious than most everyday Spanish Garnachas. The palate is pumped up and ripe, with dark berry, black plum and licorice flavors. Along the way a hint of herb and tomato are noticeable, but for the most part this is well-comported, round-bodied Grenache.
— M.S.
(2/1/2009)
Kicks off with minty coconut aromas and prune, then a hint of creamy green. The palate shows proper acidity and tannin balance, so the framing for the wine’s raspberry flavors is good. Grabby but fresh on the finish, with just enough grapey richness.
— M.S.
(10/1/2010)
Clean and professional, no doubt about that. There’s a tightness of the nose and palate that yields both dry aromas and zesty, bright but lean red-fruit flavors. A smack of sweet oak turns distinctly peppery and charred on the feisty back palate and finish. Gets better with airing, and could overperform with certain foods like ham or potato tortilla.
— M.S.
(11/15/2008)
Open on the bouquet, with a pleasant spiciness. The flavors veer toward tangy nectarine and apricot, while the snappy finish is long and slightly bitter. Shows good citrus character and plenty of pop. Quite good for a white from central Spain.
— M.S.
(12/15/2006)