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Malleolus de Sanchomartin 2016 75cl
| Weinhaus | Emilio Moro Bodegas, 47315 Pesquera de Duero, Spanien |
| Weinregion | Ribera del Duero DO |
| Jahrgang | 2016 |
| Traubensorte(n) | Tempranillo |
| Weinstil | Rotwein; vollmundig, kraftvoll und opulent |
| Alkoholgehalt | 14.5% |
| Inhalt in l | 0.75 |
| Allergene | enthält Sulfite |
Sammeln Sie 25 Punkte für eine Kundenmeinung und 25 Punkte für eine Bewertung des Artikels.
CHF154.90
(CHF 20.65/dl zzgl. Versandkosten)
klar, purpur, tieffarbig
16-18° C
fruchtig, gereift, Holznote, nussig, sauber
15 Jahre und mehr
Barbecue, Fleischgerichte mit Knoblauch gewürzt, herbstliche Speisen, Rindsfilet, Schmorgerichte mit Zwiebeln und Gemüse
100% Tempranillo.
br> eRobertParker.com #221 | Oct 2015 | Luis Gutierrez
The other single-vineyard Tempranillo is the 2011 Malleolus de Sancho Martín, always the more backward of the two. It is sourced from a small (0.84-hectare) single plot of vines planted in 1964 on chalk soils that provide more austere wines. It went through malo in French barriques, better suited for wines from chalky soils. Like the rest of the top of the range, it matured in French oak barrels for some 18 months before bottling. Although it feels a little reticent, it slowly develops notes of minerals, red and black fruit, spices and nicely integrated oak. The palate also shows good integration, balance and elegance, with chalky tannins that are very fine and a finish where the oak-related flavors are intermixed with subtle minerality, giving it a little salty sensation. It will be much better with some time in bottle.
br> eRobertParker.com #221 | Oct 2015 | Luis Gutierrez
The other single-vineyard Tempranillo is the 2011 Malleolus de Sancho Martín, always the more backward of the two. It is sourced from a small (0.84-hectare) single plot of vines planted in 1964 on chalk soils that provide more austere wines. It went through malo in French barriques, better suited for wines from chalky soils. Like the rest of the top of the range, it matured in French oak barrels for some 18 months before bottling. Although it feels a little reticent, it slowly develops notes of minerals, red and black fruit, spices and nicely integrated oak. The palate also shows good integration, balance and elegance, with chalky tannins that are very fine and a finish where the oak-related flavors are intermixed with subtle minerality, giving it a little salty sensation. It will be much better with some time in bottle.
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