Hacienda Monastario 2005
"The wine at Hacienda Monasterio is made by Peter Sisseck of Dominio Pingus. The vineyards are in the tenderloin of the region between Pesquera del Duero and Valbuena. The 2005 Crianza is made up of 80% Tinto Fino, 10% Cabernet Sauvignon, and 10% Merlot. Opaque purple-colored, the nose offers up floral notes of lilies and violets, mineral, black cherry and blackberry which jump from the glass. This is followed by a plush, balanced, savory wine with gobs of spicy black fruits, and a long finish. Give it 2-3 years to round out and drink it through 2025... 93" WA 02/08
Haclenda Monasterio was set up on a 113 hectares estate 70 of them with vineyards located between Pesquera and Valbuena de Duero, two Duero valley towns worldwide known because of the quality of their wines. At the end of XIX century thus property was owned by Lecanda family who pioneered wine producing renewal within this area.
External Reviews for Hacienda Monastario
This elegant and polished blend comprising 70 percent Tempranillo (with Cabernet Sauvignon, Merlot and Malbec) was made by Denmark-born Peter Sisseck, famed winemaker of Pingus, one of Spain's most respected and expensive reds. The grapes were handpicked from estate vineyards, and the wine was aged in small French barrels.
Deep ruby. Explosive, sexy aromas of cherry, plum, incense, freshly ground coffee and succulent herbs. Focused and deep, with red and dark berry flavors complicated by candied violet, smoky bacon and cracked pepper. A ripe, weighty wine with a dense, chewy texture and compelling freshness, especially for the year. Finishes with a note of sweet cherry preserves, fine tannins and excellent length.
The wine at Hacienda Monasterio is made by Peter Sisseck of Dominio Pingus. The vineyards are in the tenderloin of the region between Pesquera del Duero and Valbuena. The 2005 Crianza is made up of 80% Tinto Fino, 10% Cabernet Sauvignon, and 10% Merlot. Opaque purple-colored, the nose offers up floral notes of lilies and violets, mineral, black cherry and blackberry which jump from the glass. This is followed by a plush, balanced, savory wine with gobs of spicy black fruits, and a long finish. Give it 2-3 years to round out and drink it through 2025.
Elegant and polished, with blackberry and black cherry flavors accented by toasty, vanilla-scented oak andbacked by focused tannins. Graceful through the long, floral finish. Drink now through 2009.
Saturated red color. Deep blackberry, cherry preserves and smoked meat on the nose, with suave baking spices and minerals adding interest. Lively red fruits on the palate, with sweet darker berry qualities emerging with air. This unfurled nicely in the glass, taking on exotic spices and a suave floral note. Finishes sweet, precise and impressively long.
Bright, dark ruby. Inviting aromas of raspberry, plum, smoked meat and coffee. Sweet, supple and rich, with complex, very ripe flavors of plum, cherry, truffle and cedar. Very lush, mellow, rather full-blown wine, finishing with very fine, sweet tannins and superb persistence.
This lush, velvety Spanish red offers a wide range of flavors, from chocolate and toast to plums, cherries and tobacco. The tannins are firm and well integrated, the concentration rich, yet the structure graceful. Should bloom with some time in the bottle. A blend of Tempranillo, Cabernet, Merlot and Malbec. The first vintage under new winemaker Peter Sisseck. Best from 1999 through 2002.
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