Dinastía Vivanco Tempranillo Blend Rioja Tempranillo-Garnacha Vivanco Rosado 2010

  • RP: 94

    Robert Parker Score

    94

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Dunedin, FL (2,600 mi)
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750ml
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Served at Thanksgiving. Perfect pairing with turkey. Read more

Nice floral notes. Crisp, clean taste with hints of apple and pear. Light sweetness. Read more

Tannic, fruity, complex and well-balanced. Outstanding for the price. Read more

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User Reviews for Dinastía Vivanco Tempranillo Blend Rioja Tempranillo-Garnacha Vivanco Rosado

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Snooth User: Kelly Kimble
991464112
3.50 5
07/22/2012

Served at Thanksgiving. Perfect pairing with turkey.


Snooth User: doperry
84088661
4.00 5
09/06/2011

Nice floral notes. Crisp, clean taste with hints of apple and pear. Light sweetness.


Snooth User: winerlover
11782998
4.00 5
01/26/2013

Tannic, fruity, complex and well-balanced. Outstanding for the price.


External Reviews for Dinastía Vivanco Tempranillo Blend Rioja Tempranillo-Garnacha Vivanco Rosado

External Review
06/15/2011

Round, juicy, and ripe on the palate with lots of stone fruits and a tangy acidity on the end. Lots of wonderful things, all in one bottle!


External Review
06/20/2012

Silky and round with a nice softness to its fresh strawberry and floral notes. Another winner from this winery on a roll.


External Review
02/24/2013

Opaque, ruby core. Very aromatic with fresh blueberry, violet and Eastern spice notes. Still a baby on the palate, with sweet, primary fruit wrapped in a silky, robust texture. Stiff tannins on the finish speak to the age-ability of this syrah-domina... Devon Magee. A Proprietary Blend wine from Rhone in France. 2010 Pesquie, Chateau Quintessence 750ml


External Review
08/07/2012

A Proprietary Blend wine from Rhone in France. 2010 Pesquie, Chateau Quintessence 750ml


External Review
11/22/2011

There is evidence of vine cultivation at Ch teau Pesqui that dates to two thousand years ago. The recent discovery of a pottery workshop and wine pottery from the Roman era (30 BC) in the C tes du Ventoux Appellation confirms that the region is one of the oldest wine producing areas in France.


External Review
07/12/2013

Dark ruby. Cherry and licorice on the nose and palate, complicated by dark chocolate and cracked pepper. A smoky note lingers on the gently tannic and persistent finish. Shows surprising structure for a wine at this price point. Made from 100% Tempranillo, the 2010 Protocolo Tinto is a tank-fermented and aged, naked red wine revealing strawberry, black cherry and leathery notes, no tannin, and good purity as well as spice. Drink this simple, but pleasant red over the next year. ** SOLD OUT **


External Review
01/03/2013

Dark ruby. Cherry and licorice on the nose and palate, complicated by dark chocolate and cracked pepper. A smoky note lingers on the gently tannic and persistent finish. Shows surprising structure for a wine at this price point. Made from 100% Tempranillo, the 2010 Protocolo Tinto is a tank-fermented and aged, naked red wine revealing strawberry, black cherry and leathery notes, no tannin, and good purity as well as spice. Drink this simple, but pleasant red over the next year.


Ratings & Tags for Dinastía Vivanco Tempranillo Blend Rioja Tempranillo-Garnacha Vivanco Rosado

rated this wine
3.00 5
03/19/2012

rated this wine
2.50 5
03/04/2013

rated this wine
4.00 5
11/14/2011

Winemaker's Notes:

Manually harvested in October using small crates, the grapes were stored in cooling chambers for a minimum of 30 hours. The wine was made in the traditional “Sangrado” style, where the clear grape juice was left in contact with the skins for 12-24 hours at the low temperature of 10ºC to extract color. Each variety was fermented separately in small French oak vats at 14-16ºC for 18 days.

Tasting Notes:

Aromas of strawberry and raspberry are accented by hints of licorice root and roses. Fresh and fruity on the palate with generous red berries. It is a well-balanced, generous wine.

Manually harvested in October using small crates, the grapes were stored in cooling chambers for a minimum of 30 hours. The wine was made in the traditional “Sangrado” style, where the clear grape juice was left in contact with the skins for 12-24 hours at the low temperature of 10ºC to extract color. Each variety was fermented separately in small French oak vats at 14-16ºC for 18 days.

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Dietary Information: Organic

Chemical Analysis:

Alcohol: 13.5%
Sugar: 1.4 grams per liter Total Acidity: 5.2 grams per liter

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