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Val de Paniza Tinto 2004

Winemaker's Notes:

Tasting Notes: Dark cherry and ruby colour with purplish and bluish tinges. Intense aroma of ripe fruits with clear hues of blackberries and banana. Mild though well-structured on the palate, fleshy. Fruity nose and long aftertaste suggestive of the ripe grape. It goes well with red meat, spicy fish or vegetable stew. Serve at 12-15 °C (54-59 °F). Percentage Grape: 60% Tempranillo, 20% Garnacha and 20% Cabernet Sauvignon Soil: The soil is brown and limy over a sandy loam. Growing Climate: Continental climate with very hot summers and very cold winters, as well with a sharp contrast in temperature between night and day, what favours wines rich in fruit. Precipitation is of some 360 mm, while annual insolation amounts to be about 2.800 hours. Date of Harvest: mid-September 2004 Vinification Method: After crushing and destemming, the grape macerates for 6 days and fermentation takes place at controlled temperature in stainless steel tanks with several rackings per day. After malolactic fermentation the wine is decanted, clarified and stabilized. Finally, the wine will be filtered before being bottled. Alcohol Percentage: 13.5 % PH: 3.49 Sugar Rate: 0-5 g/l Total Acidity: 5.19 Free SO2: 15

Region: Spain » Aragón » Cariñena

Vintages

  • 2004

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Winery: Bodegas Paniza
Color: Red
Varietal: Tempranillo
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Tasting Notes: Dark cherry and ruby colour with purplish and bluish tinges. Intense aroma of ripe fruits with clear hues of blackberries and banana. Mild though well-structured on the palate, fleshy. Fruity nose and long aftertaste suggestive of the ripe grape. It goes well with red meat, spicy fish or vegetable stew. Serve at 12-15 °C (54-59 °F). Percentage Grape: 60% Tempranillo, 20% Garnacha and 20% Cabernet Sauvignon Soil: The soil is brown and limy over a sandy loam. Growing Climate: Continental climate with very hot summers and very cold winters, as well with a sharp contrast in temperature between night and day, what favours wines rich in fruit. Precipitation is of some 360 mm, while annual insolation amounts to be about 2.800 hours. Date of Harvest: mid-September 2004 Vinification Method: After crushing and destemming, the grape macerates for 6 days and fermentation takes place at controlled temperature in stainless steel tanks with several rackings per day. After malolactic fermentation the wine is decanted, clarified and stabilized. Finally, the wine will be filtered before being bottled. Alcohol Percentage: 13.5 % PH: 3.49 Sugar Rate: 0-5 g/l Total Acidity: 5.19 Free SO2: 15

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