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Abadia Retuerta Vino de la Tierra Castilla Y León Cuvée El Campanario 2000

Winemaker's Notes:

AGEING: 18 months (French oak and American oak). DES. ORIGIN: Vino de la Tierra de Castilla y León. GRAPE VARIETIES: * 75% Tempranillo * 20% Cabernet Sauvignon * 5% Merlot ALCOHOL VOLUME: 14 % SERVING TEMPERATURE: 15-17 ºC DESCRIPTION: Very intense colour. Dark black cherry. Complex and attractive nose, fresh, deep red fruit, and a touch of eucalyptus well blended together in the wood, hints of roasted coffee and caramel after a few minutes in the glass. Full and powerful attack. A very soft and gentle entrance that leads to a very expressive and aromatic wine in the mouth. Great balance between alcohol, acidity and structure with very fine and soft quality tannins. A very long wine, very persistent. GASTRONOMY: Goes well with non-oily fish and poultry, red and white meats. WINEMAKING PROCESS: After the analysis of the grapes from our 54 sub-plots, they are fermented separately. The fermentation is adapted to the quality of the grape of each plot. As a general rule, it is pumped over many times during the first moments of the alcoholic fermentation (aqueous stage), then more moderately, determining them by taste. The duration of the maceration is also determined for each plot by taste. After the malolactic fermentation in stainless steel, the wines are selected for blending before spending eighteen months in the barrel.

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Abadía Retuerta:
The Abadía Retuerta Estate occupies over 700 hectares of terrain, and its name comes from the combination of two words that define and describe the territory: Rívula (river bank) and Torta (twisting, winding). Over 204 hectares of vineyards are spread out on hillsides ranging in altitude from a maximum 850 metres down to the southern bank of the Duero River. We have a wide variety of soils, wi... Read more
The Abadía Retuerta Estate occupies over 700 hectares of terrain, and its name comes from the combination of two words that define and describe the territory: Rívula (river bank) and Torta (twisting, winding). Over 204 hectares of vineyards are spread out on hillsides ranging in altitude from a maximum 850 metres down to the southern bank of the Duero River. We have a wide variety of soils, with representations of most of the world’s best varieties, and state-of-the-art technology (meteorological stations, anti-frost towers, etc.) The rest of the estate is comprised of the winery, 12th century abbey, a farm, forest and bush. Read less

Member Reviews for Abadia Retuerta Vino de la Tierra Castilla Y León Cuvée El Campanario

Add your review
Snooth User: 97mjr
339902,159
0.00 5
03/04/2009

Bad bottle


Snooth User: 97mjr
339902,159
0.00 5
03/04/2009

Closed down. Will hold the other for awhile.


Snooth User: Wine Unfiltered
75759311
3.50 5
06/18/2008

Nice! Quite distinct, with notes of viscous black fruits, vanilla, mesquite. Rich, dark, lovely.



AGEING: 18 months (French oak and American oak). DES. ORIGIN: Vino de la Tierra de Castilla y León. GRAPE VARIETIES: * 75% Tempranillo * 20% Cabernet Sauvignon * 5% Merlot ALCOHOL VOLUME: 14 % SERVING TEMPERATURE: 15-17 ºC DESCRIPTION: Very intense colour. Dark black cherry. Complex and attractive nose, fresh, deep red fruit, and a touch of eucalyptus well blended together in the wood, hints of roasted coffee and caramel after a few minutes in the glass. Full and powerful attack. A very soft and gentle entrance that leads to a very expressive and aromatic wine in the mouth. Great balance between alcohol, acidity and structure with very fine and soft quality tannins. A very long wine, very persistent. GASTRONOMY: Goes well with non-oily fish and poultry, red and white meats. WINEMAKING PROCESS: After the analysis of the grapes from our 54 sub-plots, they are fermented separately. The fermentation is adapted to the quality of the grape of each plot. As a general rule, it is pumped over many times during the first moments of the alcoholic fermentation (aqueous stage), then more moderately, determining them by taste. The duration of the maceration is also determined for each plot by taste. After the malolactic fermentation in stainless steel, the wines are selected for blending before spending eighteen months in the barrel.

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