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Finca Sandoval 2019 75cl
| Weinhaus | Finca Sandoval Bodegas, 16237 Ledaña (Cuenca), Spanien |
| Weinregion | Manchuela DO |
| Jahrgang | 2019 |
| Traubensorte(n) | Bobal, Monastrell, Syrah |
| Alkoholgehalt | 14.0% |
| Inhalt in l | 0.75 |
| Allergene | enthält Sulfite |
Sammeln Sie 25 Punkte für eine Kundenmeinung und 25 Punkte für eine Bewertung des Artikels.
CHF37.90
(CHF 5.05/dl zzgl. Versandkosten)
intensiv, klar
charaktervoll, konzentriert
16-18° C
blumig, fruchtig, sauber
Cassis, Kirsche, Kräuter, Pfeffer, rote Früchte
76% Syrah, 13% Monastrell, 11% Bobal
217, The Wine Advocate | 28th Feb 2015 | Neal Martin
2010 is one of the finest vintages of Finca Sandoval so far. As usual, the 2010 Finca Sandoval is a Syrah-based blend with some 16% Monastrell and 11% Bobal (these percentages vary every year) that is fermented with indigenous yeasts and aged in 300-liter barrels. It opens to a serious and austere nose that is a little closed with black olive aromas, hay, straw, balsamic, some graphite and peat notes. There is good intensity of flavors and plenty of fruit concentration and stuffing alongside acidity and fine tannins that develop slowly and lead to a slightly drying finish. It has more subtleness and less extraction than previously, but is in need of time in bottle. De la Serna talks about the best vintage in the region since 2007, and the wine shows it. If in the Signo the Syrah was quite obvious, the influence of the Monastrell here, even in that limited percentage, is also quite noticeable, adding that elegant rusticity.
217, The Wine Advocate | 28th Feb 2015 | Neal Martin
2010 is one of the finest vintages of Finca Sandoval so far. As usual, the 2010 Finca Sandoval is a Syrah-based blend with some 16% Monastrell and 11% Bobal (these percentages vary every year) that is fermented with indigenous yeasts and aged in 300-liter barrels. It opens to a serious and austere nose that is a little closed with black olive aromas, hay, straw, balsamic, some graphite and peat notes. There is good intensity of flavors and plenty of fruit concentration and stuffing alongside acidity and fine tannins that develop slowly and lead to a slightly drying finish. It has more subtleness and less extraction than previously, but is in need of time in bottle. De la Serna talks about the best vintage in the region since 2007, and the wine shows it. If in the Signo the Syrah was quite obvious, the influence of the Monastrell here, even in that limited percentage, is also quite noticeable, adding that elegant rusticity.
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