Bodegas Baigorri Rioja Crianza 2006

Previously available for: $11.89
3.43 5 0.5
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Tasting Notes:

The wine announces itself with lots of toasty barrel aromas and plenty of vanilla; the nose also offers very ripe to ...

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Purpur-Granat mit schwarzen Reflexen. Dörrzwetschgen und Holunder in der offenen Nase, begleitet von feinen Barriquenoten an geröstete Haselnüsse u... Read more

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User Reviews for Bodegas Baigorri Rioja Crianza

External Reviews for Bodegas Baigorri Rioja Crianza

External Review
Source: Flaschenpost Weinservice GmbH
10/10/2010

Purpur-Granat mit schwarzen Reflexen. Dörrzwetschgen und Holunder in der offenen Nase, begleitet von feinen Barriquenoten an geröstete Haselnüsse und Milchschokolade erinnernd, auch reife Waldbeeren und Früchtebrot. Cremiger Auftakt mit ansprechendem Fruchtdruck und runden Tanninen, samtige Struktur in der gut balancierten Mitte, wieder viel reife, dunkle Fruchtnuancen und desserthaftes Toasting, typische Rioja-Frische und viel Saft bis ins füllig ausklingende Finale.


Ratings & Tags for Bodegas Baigorri Rioja Crianza

952644 Snooth User: Karloff
rated this wine
4.00 5
11/12/2011

Winemaker's Notes:

Grapes are hand-selected using vibration and sorting tables. The stalks are removed from the grapes without squeezing them. The maceration process takes place in stainless steel tanks with temperature controls and long fermentations. A pneumatic press is used to extract the must, and the wine is then put in steel tanks where malolactic fermentation takes place. The wine is aged for 14 months in French and American oak barrels before it is clarified and bottled without filtration.

Tasting Notes:

The wine announces itself with lots of toasty barrel aromas and plenty of vanilla; the nose also offers very ripe to even slightly overripe fruits: raisins, plums, boysenberries and even a hint of prune. This wine shows not just rich and overripe notes but also intense extraction: chocolate and a bit more of that prune.

Grapes are hand-selected using vibration and sorting tables. The stalks are removed from the grapes without squeezing them. The maceration process takes place in stainless steel tanks with temperature controls and long fermentations. A pneumatic press is used to extract the must, and the wine is then put in steel tanks where malolactic fermentation takes place. The wine is aged for 14 months in French and American oak barrels before it is clarified and bottled without filtration.

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400000 bottles produced.

Aged 14 months in French Oak.

Aged 14 months in American Oak.

Notes: 14 months in French & American Oak

Chemical Analysis:

Alcohol: 14%

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