Critic Reviews (3)
Community Reviews (4)
Light ruby in color, this Rioja opened up with a very maturing bouquet of wild strawberry, sour cherry, plum preserve, cedar, gentle wood spices and vanilla notes. On the mouthfeel, medium bodied with a silky textured, fresh acidity and fine dusty tannins. Medium length on the finish with flavours of sweet and sour fruit, cedar, exotic spices and a underlying earthiness lingering. Where else other than Spain can you find an 8 year old mature wine, ready to enjoy for $17.95? I am a fan of a more traditional style of Rioja just like this one. Perfect pairing? How about a cheese platter with charcuterie, dried fruit and nuts? Strongly recommended, enjoyed on January 19, 2013.
A perfectly matured Rioja for an unbelievable price. Its nose provides so much love...spicy cherries, vanilla, oak, green winter mint, hints of caramel (old world meets new world) The colour is blood orange. The palate is delicate with supple and smooth but noticeable tannin. Add plum to the notes and this is a real pleasure to drink. You would expect to pay $50 for a bottle of wine as nice as this. Wow amazing value!
Interesting aromas of freshly cut wood, rubber and menthol from the cork. Lots of little hints of cranberry, sour cherry, pomegranate and violets. Medium-full bodied with finely-grained and dusty tannins on the palate with nice aroma replays plus hints of cocoa. Very good acidity and balanced throughout, while finishing long with integrated oak flavours. Tasted Feb/2013.
The 2004 Don Jacobo Reserva, composed of 90% Tempranillo and 10% Garnacha that was aged in oak for 14 months, has intense aromas of black currant, leather, mushroom, oak and vanilla. It is a medium bodied, integrated to aged wine; is bit acidic, has refined tannins (decant for 30 min) and a long finish. Food friendly, but better to sip this one; thought the fruit is drying out it should still be good until 2016-18. My impression: BEAUTIFUL, 90-91 pts - recommended wine for aged wine lovers, excellent price!!!!!! Tasted Jan/13.
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