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AGEING: 18 months in Allier oak casks with medium-high toast. DES. ORIGIN: Vino de la Tierra de Castilla y León. GR...Read more...
Food Pairings for Abadia Retuerta Vino de la Tierra Castilla Y León Pago Abades
Initally muted on the nose and palate. But opened up nicely. Aromas of barnyard/brett and red fruit. On the palate, red fruit, tobacco, vanilla; nice acid. Well balanced, tannins nicely integrated. More elegant, old world style. No decanting, though would give it about 1 hr. Drinking now.
Closed down. Will hold the other for awhile.
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]
Nice! Quite distinct, with notes of viscous black fruits, vanilla, mesquite. Rich, dark, lovely.
Great balance and armony; perhaps too close to international taste now so stylish (vanilla flavour, few tannins, barrique). Anyhow good wine to be drunk with meat and strong tastes. Year of wine tasted: 2004
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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