De Toren Red Bordeaux Blend Stellenbosch Z 2007

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3.61 5 0.5
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Winemaker's Notes:

This sophisticated “Right Bank-styled” Bordeaux blend debuted in the 2004 vintage as a complement to De Toren’s legen...

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Curtis Liquors
Weymouth, MA (2,600 mi)
USD 29.99
750ml
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Rosetta Wines
New York, NY (2,500 mi)
USD 38.99
750ml
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Egregiously delicious, smacks of dark chalky basement with toasted wood, strong front on the mouth with cherry and cranberry, smooth vanilla finish. Read more

Fascinating dry nose of pencil lead. Ripe jammy fruit - reminds me a little of Barossa. Moderate oak, bright red cherries, and a chalky finish. Rea... Read more

My goodness, this is interesting: hot slate, drying paint, wet chalk on the nose. Juicy dark fruit with soft-soft tannins, excellent acidity, and t... Read more

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User Reviews for De Toren Red Bordeaux Blend Stellenbosch Z

Add your review
Snooth User: Chris Carpita
330935,528
4.00 5
06/28/2010

Egregiously delicious, smacks of dark chalky basement with toasted wood, strong front on the mouth with cherry and cranberry, smooth vanilla finish.


Snooth User: solomania9
63312,960
4.00 5
08/26/2010

Fascinating dry nose of pencil lead. Ripe jammy fruit - reminds me a little of Barossa. Moderate oak, bright red cherries, and a chalky finish. Really ripe and beautiful.


Snooth User: Carly Wray
196958852
3.50 5
06/28/2010

My goodness, this is interesting: hot slate, drying paint, wet chalk on the nose. Juicy dark fruit with soft-soft tannins, excellent acidity, and the tiniest hit of dark chocolate on the end. Dig.


Snooth User: samantha gaw
356700352
3.50 5
06/28/2010

medium opacity, ruby bordering on orange, medium body, acidity, and tannins (great balance). a bit light for a bordelais blend. aromatically it's got it all - brambles, plums, blackcurrant, slate, graphite, tiny bit of toasty vanilla. juicy and quaffable.


External Reviews for De Toren Red Bordeaux Blend Stellenbosch Z

External Review
Source: WineChateau.com
08/29/2010

This wine is surrounded by a prominent aura of gooseberries and raspberries. Hints of mocha and peanut skins greet the nose, with an elusive sweet undertone. Promises of pomegranate and cardamom filters through on the palate, and integrates well with the fresh acidity of this vibrant blend. Even though this is a shy vintage, the soft, well managed tannins, underline the potential greatness installed if the wine is carefully aged. A smooth, full aftertaste at the back of the palate captivates the mind and cajoles you to pour a second glass. Well complimented with aromatic food


Winemaker's Notes:

This sophisticated “Right Bank-styled” Bordeaux blend debuted in the 2004 vintage as a complement to De Toren’s legendary “Left Bank-styled” Fusion V. A higher proportion of Merlot makes this delicious red softer and more approachable in its youth than its blockbuster sibling. It delivers intense, alluring aromas and flavors of plum, dark berries, and spicebox along with classic notes of tobacco, graphite and leather. The grapes were handpicked in the cool, early morning hours and transported in small baskets to the winery, where they were hand sorted and destemmed in small batches. The grapes were gently crushed and gravity fed into open-top fermentation tanks, and regular manual punchdowns were performed during fermentation. The wine was basket pressed and gravity fed into 225 liter oak barrels, where it was aged for 12 months. Each varietal component was vinified and aged separately.

This sophisticated “Right Bank-styled” Bordeaux blend debuted in the 2004 vintage as a complement to De Toren’s legendary “Left Bank-styled” Fusion V. A higher proportion of Merlot makes this delicious red softer and more approachable in its youth than its blockbuster sibling. It delivers intense, alluring aromas and flavors of plum, dark berries, and spicebox along with classic notes of tobacco, graphite and leather. The grapes were handpicked in the cool, early morning hours and transported in small baskets to the winery, where they were hand sorted and destemmed in small batches. The grapes were gently crushed and gravity fed into open-top fermentation tanks, and regular manual punchdowns were performed during fermentation. The wine was basket pressed and gravity fed into 225 liter oak barrels, where it was aged for 12 months. Each varietal component was vinified and aged separately.

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