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See Philippe Magrez (Magrez Group) in our Meet-the-Winemaker video series (#1): www.debramasterofwine.com Read more
smooth, subtle spice, held up well against our Mexican dinner Read more
Dry wine from Spain, from a young winary in the La Manche region.This Tempranillo based wine is fermented on apples and milk. Color: purple. Arom... Read more
Food Pairings for Más Que Vinos Tempranillo Ribera del Duero Ercavio Roble
See Philippe Magrez (Magrez Group) in our Meet-the-Winemaker video series (#1): www.debramasterofwine.com
smooth, subtle spice, held up well against our Mexican dinner
Dry wine from Spain, from a young winary in the La Manche region.This Tempranillo based wine is fermented on apples and milk. Color: purple. Aroma::intensivr dark red fuitrd with cder and spices tones. Robert Parker: 90 points.
superb aroma, best value for money. my favourite wine
External Reviews for Más Que Vinos Tempranillo Ribera del Duero Ercavio Roble
There are 10,000 cases of the 2007 Ercavio Roble, made up of 100% Cencibel (Tempranillo) and aged for five months in French and American oak. A glass-coating opaque purple in color, it delivers an expressive nose of cedar, earth notes, black cherry, and blackberry liqueur. Thick, dense, and opulent on the palate, it has gobs of savory black fruit, licorice and spice notes, enough structure to evolve for 1ndash;2 years, and a lengthy finish. It totally over-delivers for its humble price. This is one to buy by the case.
A lush, full bodied Tempranillo bursting with black berry fruit. The texture is rich and soft around the edges for those drinkers that prefer a not too dry style. Impressive depth and flavor for this price point mdash; a safe bet for fans of Cabernet or Shiraz.
Tempranillo. Itrsquo;s from Spain. Itrsquo;s known as their ldquo;noble grape.rdquo; And best of all, itrsquo;s delicious. Yet somehow this grape remains a mystery to many of those in this area of the world, much like the political decisions of Erie County government. Well, this wine wonrsquo;t solve the countyrsquo;s fiscal crisis, but if you are searching for something new and unrestrained, like our previous budget, give Ercavio a try. This medium-bodied wine is a brilliant dark purple-colored Tempranillo that exhibits fleshy flavors of very ripe raspberry and blackberry, followed up by hints of spice. Firm yet round tannins melt away into a fruity finish that is accentuated by hints of vanilla. This is pretty much pure, unadulterated enjoyment for your mouth. So, if you canrsquo;t leave Erie County, you can at least take a holiday in Spain with Ercavio and leave your cares behind you!
The 2005 Ercavio Roble is a remarkable value. Produced from 100% Cencibel (Tempranillo), this is a custom cuveacute;e selected by importer Eric Solomon, and was aged for 5 months in French and American oak. Purple colored, with fragrant spice box, tobacco, blueberry, and blackberry aromas, this full-bodied effort has gobs of ripe fruit, a firm structure, and a 40-second finish, not bad value for a sawbuck. Although this well-made wine will surely evolve for 2ndash;3 years, who will have the patience? This is one to purchase by the case.
Deep ruby. Anise-accented blackberry and cassis aromas offer lovely straightforward appeal. Supple and sweet, with deep dark berry flavors supported by gentle acidity. Finishes with good grip and a lingering bitter chocolate quality. This is more serious than most wines in its price range.
With Tempranillorsquo;s capability to produce wines with delicacy, elegance, and an enticing fruit profile, there developed a romanticized (likely untrue) tale that this Spanish grape is a variant of Francersquo;s Pinot Noir. If true, however, we may have found the louder, more gregarious cousin in the 2003 Ercavio. Both immediate and refined, this young wine insists upon its elegance with intense aromas of blueberry, and a pleasing palate of moderate acidity and notes of spice box. An incredible value.
The first wine I reviewed for Premier was the 2003 Ercavio. Sometimes Iandrsquo;m afraid to revisit wines I was passionate about early in my wine education, for fear that they would seem undrinkable to me now. But if the 2003 was anything like our current 2006, I have nothing to be ashamed of, as I still believe it to be one of the best $10 Spanish wines available. Most Spanish wines at this price deliver a rather simple mouthful of jammy fruit, but the Ercavio complicates its plum and blueberry flavors with savory notes of grilled meat, damp earth, dark chocolate and wood smoke. In terms of complexity and balance, this stands out among its peers.
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