|Your Wine Cellar||USD 38.16 $26.24 750ml|
|Martin Wine Cellar (New Orleans – Metairie – Mandeville)||USD 21.99 $21.99 750ml|
Bodegas Emilio Moro Ribera del Duero 2008
Editorial Reviews for Bodegas Emilio Moro Ribera del Duero
Very fresh and lively on the nose with immediate notes of blueberry pie, violet pastille, light sage and eucalyptus. This smells rather sophisticated with a gentle perfume-like note of vetiver, vanilla flowers and toasty spices. On entry, this shows flashes of gamy, campfire flavors that are quickly subsumed by clear, earthy wild raspberry fruit flavors and nuanced notes of dried herbs, a hint of green anise seed and dry, toasty oak notes. The tannins here are superbly managed and firm yet discreet. Acidity lends a juicy edge to the increasing, distinct wild berry fruit. The finish is fairly long with a nice herbal seed note punctuating the slightly candied boysenberry fruit. There's a lot of fruit here but it's not as fruity as it sounds, with lovely grace notes of leather and earth grounding the palate. Rather sophisticated on the palate as well. 91pts
Smooth, balanced, delightful, with fruit surrounded by gripping tannins, a right level of acid, and finish of mineral-metal and fruit. Grown in limestone soils.
Fresh vanilla and licorice aroma - very barrel driven, with some moderate notes of eucalyptus. The body approaches with well rounded and sumptuous plum and black fruit. The finish is very smooth.
Typical tempranillo nose, fruit-forward with a hint of smoke, vanilla, and leather. Well-structured palate, black cherries. Medium tannins on the finish. This is a wonderful "sipper" and would serve as a great introduction for someone who has never tried tempranillo. Paired nicely with seasoned flank steak. Emilio Moro has another hit. 88 points.
Taberna cinco bellotas con la pandilla plumilla.
Three and a half glasses
Food Pairings for Bodegas Emilio Moro Ribera del Duero
Broiled Spice-Rubbed Lamb Chops Recipe
Grilled Rib-Eye Steaks with Arugula Salad Recipe
Crostini with Sautéed Mushrooms, Mint & Parmigiano Recipe
- Show more recipes
Grilled Herb-Crusted Leg of Lamb with Fresh Mint Sauce Recipe
Grilled Top Sirloin Recipe
Sautéed Mushroom Omelet Recipe
Open-Face Steak Sandwiches with Herbed Goat Cheese and Tomatoes Recipe
Grilled Flat-Iron Steak with Charred Tomato Butter and Grilled Succotash Recipe
Beef Tenderloin Medallions with a Rosemary & Thyme Crust Recipe
<p>This bright red wine, medium to full-bodied wine was aged in oak for 8 months. It has a layered, intense bouquet that includes both red and black fruits. Tannins are sweet. Jay Miller of The Wine Advocate notes a palate of “concentrated, spicy black fruit.”</p>
12000 bottles produced.
Aged 12 months in American Oak.
Aged 12 months in French Oak.
Notes: 50% American oak and 50% French oak barrels
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