• WS: 83

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Jean Leon Tempranillo-Monastrell Catalunya Terrasola 2004

Winemaker's Notes:

Tasting Notes: Intensive ruby colour. Richness of red fruits aromas and floral nuances (violets) highlighted by its freshness and acidity. Well balanced with good structure and firm tannins which linger on through a long finish. Varieties: Tempranillo Winemaking and ageing: Fermentation at controlled temperature in stainless steel vats with maceration of skins for around two weeks, followed by malolactic fermentation. Fermentation temperature: 28º C. Length and type of aging: mínimum 3 months in French oak barrels followed by bottle aging. Length of bottle aging before release: 3 months (minimum) Alcohol content: 13.5% vol Serving Temperature: 12º - 15ºC Gastronomy: Red wine with character varietal, light but expressive that served at its suitable temperature, can accompany the fish dishes on complex sauces, the birds, white meats and even the lamb in light preparations, cured cheeses of La Mancha type heighten his character

Region: Spain » Catalunya

Vintages

  • 2004

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Winery: Jean León
Color: Red
Varietal: tempranillo
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Jean León:
Jean Leon felt it necessary to find the best land and climate together with the best vines. He travelled the world searching for lands, until he reached Catalonia. There he found the place he was seeking. The Jean Leon pago lies right at the heart of the Penedés region and was purchased in 1963 by grouping together several carefully selected pieces of land. The property consists in total of 15... Read more
Jean Leon felt it necessary to find the best land and climate together with the best vines. He travelled the world searching for lands, until he reached Catalonia. There he found the place he was seeking. The Jean Leon pago lies right at the heart of the Penedés region and was purchased in 1963 by grouping together several carefully selected pieces of land. The property consists in total of 150 hectares, of which only 100 are arable and of these just 67 are currently under cultivation. The vineyards are situated on a slightly sloping, south-facing mountainside in the Penedés district, at a height of 280-310 m above sea level, sheltered from the northern winds and possible frosts in winter and spring. The estate is divided into several sections of land, and only one wine is produced in each. These sections are known as the “Pagos”. Pago is a word that has several nuances of meaning: Pago wines are produced from the grapes of a particular single vineyard. No grapes are sourced from outside the vineyard for these wines. They are “own production” only. Pagos have 3 characteristics that make them unique: 1) The Land, 2) The Climate and 3) Man’s intervention in tending to the vines and understanding the land. The pago concept is equivalent to the “Cru” in Bordeaux, to the “clos” or “climat” in Burgundy, to the “Vignetti in Italy, to the “Single vineyard” in California, and to the “Quinta” in Portugal. [From the Jean Leon website...] Read less

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Tasting Notes: Intensive ruby colour. Richness of red fruits aromas and floral nuances (violets) highlighted by its freshness and acidity. Well balanced with good structure and firm tannins which linger on through a long finish. Varieties: Tempranillo Winemaking and ageing: Fermentation at controlled temperature in stainless steel vats with maceration of skins for around two weeks, followed by malolactic fermentation. Fermentation temperature: 28º C. Length and type of aging: mínimum 3 months in French oak barrels followed by bottle aging. Length of bottle aging before release: 3 months (minimum) Alcohol content: 13.5% vol Serving Temperature: 12º - 15ºC Gastronomy: Red wine with character varietal, light but expressive that served at its suitable temperature, can accompany the fish dishes on complex sauces, the birds, white meats and even the lamb in light preparations, cured cheeses of La Mancha type heighten his character

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