Emina |12 Months in Oak | Ribera del Duero 2003

PV Tasting Notes

The saturated ruby/purple-coloured 2003 Emina Tempranillo 12 month oak exhibits an intense fragrance and sweet, up-front, jammy, black-cherry and cassis fruit. It is voluptuously-textured, with low acidity, light/medium tannin, and a rich, fleshy, medium to full-bodied finish. This impressively made wine will drink well over the next 7-8 years. A little more soul would have propelled this wine into the outstanding category. This wine offers serious levels of intensity and plenty of sweet, toasty new oak. It exhibits a more international style than most Spanish red wines.
Made at one of the "Worlds Top 100 Wineries"

88 points Wine Spectator
Ripe plum, vanilla and spice notes mingle nicely in this lush red. Well-integrated tannins give a firm but unobtrusive foundation for flavours that build to a long, spicy finish.

Serve this with all manner of Tapas, salami's, homemade burgers, minute or barbequed steaks, roast leg of lamb, Weiner schnitzel or a Swiss style veal and mushroom casserole, different soft cheese's and of course manchego Cheese.

Bodegas Emina is an exciting new development of the Matarromera Group, reviewed in 2006 as one of the top 100 wineries of the world. The newly built winery, is truly “state of the art”, in fact, during all my travels around the world, never have I seen such superb wine making facilities. Their policy is to make wines of a world class standard, as commitment to this policy, they did not make any wine in 2004, they felt the base product was not up to their demanding standards. The company is leading the way forward in many aspects of wine production, not only in wine production, but also in cosmetics, produced from the left over material, skins, seeds etc. Through a massive research programme they have developed new polyphenols which act on skin with some 30% more anti-oxidant power that deter cells from aging.

Soil: Clear soil, sandy, clay
Average age of vineyards: 12 years
Grape Harvest: hand-picked
Winemaking: Traditional
Barrel type: American and French oak half roasted.
Malolactic Fermentation: Alcoholic fermentation in steel tanks
Aging: 12 months in barrel and 8 months in bottle