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Abadia Retuerta Vino de la Tierra Castilla Y León Pago Abades 2000

Winemaker's Notes:

AGEING: 18 months in Allier oak casks with medium-high toast. DES. ORIGIN: Vino de la Tierra de Castilla y León. GRAPE VARIETIES: * 80% Tempranillo * 20% Cabernet Sauvignon ALCOHOL VOLUME: 14% SERVING TEMPERATURE: 16-18ºC DESCRIPTION: Colour that is both intense and dense at the same time. Aromas of cherries soaked in liquor and prunes, balsamic and spicy. In the mouth, it is initially smooth, becoming fleshier in the middle of the palate. A finish with the firm and elegant tannins from the 2004 vintage blended with a fruit and floral explosion. Very long and powerful finish. GASTRONOMY: Goes well with fish such as cod and duck dishes. With red meats and game birds... WINEMAKING PROCESS: The Tempranillo grape comes from the plots on the north-facing slopes, with a limestone composition, and the Cabernet Sauvignon comes from the low part of the estate, land with a large amount of pebbles, which results in higher temperatures, achieving complete ripeness. The Tempranillo is fermented at a low temperature (15-18ºC) and the Cabernet Sauvignon at higher temperatures (26-32ºC). Maceration lasts 25 days and in November, coupage is performed and the wine is placed into Allier French oak barrels, with fine grain and medium high roast, for 18 months.

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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 Pago Abades

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Snooth User: ryanopaz
278311,619
4.00 5
08/09/2007

The nose starts off with sour plum, light smoke and raw wood. Slowly this gives way to black raspberry, and black liquorice. Creamy in the mouth with a medim high acidity this wine needs some air to show it's potential. With time flavors of cherry, cinnamon, plum flesh, and minerals come out. Lush in the mouth subtly complex with a medium long finish. 4/5 [NR]



AGEING: 18 months in Allier oak casks with medium-high toast. DES. ORIGIN: Vino de la Tierra de Castilla y León. GRAPE VARIETIES: * 80% Tempranillo * 20% Cabernet Sauvignon ALCOHOL VOLUME: 14% SERVING TEMPERATURE: 16-18ºC DESCRIPTION: Colour that is both intense and dense at the same time. Aromas of cherries soaked in liquor and prunes, balsamic and spicy. In the mouth, it is initially smooth, becoming fleshier in the middle of the palate. A finish with the firm and elegant tannins from the 2004 vintage blended with a fruit and floral explosion. Very long and powerful finish. GASTRONOMY: Goes well with fish such as cod and duck dishes. With red meats and game birds... WINEMAKING PROCESS: The Tempranillo grape comes from the plots on the north-facing slopes, with a limestone composition, and the Cabernet Sauvignon comes from the low part of the estate, land with a large amount of pebbles, which results in higher temperatures, achieving complete ripeness. The Tempranillo is fermented at a low temperature (15-18ºC) and the Cabernet Sauvignon at higher temperatures (26-32ºC). Maceration lasts 25 days and in November, coupage is performed and the wine is placed into Allier French oak barrels, with fine grain and medium high roast, for 18 months.

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