2004 Numanthia Toro Spain Red

2004 Numanthia Toro

98 RP

Featured Review

Any aspiring collectors should add a case of this to their stash. The 2004 Numanthia comes from a different terroir with a different clone of Tinta de Toro. The vines for this cuvee range from 70-100 years of age with tiny yields of 1 ton of fruit per acre. The wine undergoes malolactic fermentation in barrel followed by 19 months in new French oak before being bottled unfined and unfiltered. The wine is a glass-coating opaque purple with a killer nose of mineral, pencil lead, wild blueberry, and blackberry liqueur that roars from the glass. On the palate the wine is full-bodied, dense, and already beginning to show complexity within its layers of spicy black fruits. There is immense power, well-concealed ripe tannin, and the well-delineated finish lasts for over one minute. This is a sensational effort which in a perfect world should be cellared for a decade and enjoyed over the following 25+ years. However, the elderly among us should not feel guilty about opening a bottle now. Robert Parker Wine Advocate

Robert Parker | 98 RP

A big monster of a wine that going to have a very long life, the 2004 Numanthia (100% Tinta de Toro aged in new barrels) is still deeply colored, yet slightly translucent and no bricking. This beauty takes some time to unwind but offers beauty blackcurrant, cedar/pencil lead, earth, tobacco and spicy wood aromas and flavors. Much more polished and elegant than on release, when it was an oak bomb, it still has some wood tannin showing, is full-bodied, impressively concentrated and balanced. It shines today with a decant but has two decades of life ahead of it.

Jeb Dunnuck | 95 JD

Rich and deep, but still holding back, this powerful red shows concentration and balance, offering cassis, blackberry and roasted plum fruit, with dark notes of mineral, smoke and earth and hints of licorice and spice, all wrapped in muscular but velvety tannins. Best from 2008 through 2020. 350 cases made.

Wine Spectator | 95 WS

This is the second wine of Numanthia-Termes after the single-vineyard Termanthia, though I'd place it first for its wild blend of sage and sanguine aromas, a primitive and primary nose that's hard to resist. It's a selection from old vines, some over 100 years old. The wine's intriguing flavors evolve toward caramelized blueberries and sweet spices, combined with a robust wall of mineral tannins. This Toro's strength of character sets it up to evolve for a decade or more.

Wine & Spirits | 94 W&S

Dark violet. Spicy dark berry aromas are complicated by orange peel, cinnamon and clove. Medium-bodied black raspberry and cassis flavors are given an exotic accent by Asian spices and violet pastille. The silky tannins are almost overwhelmed by the wine's spicy fruit. Finishes brisk and long, with an echo of cracked pepper.

Vinous Media | 93 VM

Type of Wine	Spain Red : Spanish wines shouldn't be overlooked under any circumstances, as there are plenty of extraordinary wines coming from this country. There are also lots of grape varietals grown all over Spain. Some of the most gorgeous red varieties are the early-harvested Tempranillo, raspberry-flavored Garnacha, Bobal, Monastrell, as well as Cabernet Sauvignon, Syrah, and Merlot.
Varietal	Tempranillo : The world’s most popular and widely planted grape varietals often have a strong presence in their place of origin, where the terroir and climate are most suitable for growth and success. None may be more evident than that of Tempranillo. This Noble Grape is the 3rd most widely planted varietal in the world but is important to note that of the 236,000 hectares planted around the world, 202,000 are cultivated in Spain. Tempranillo is an ancient grape but very little is known of its history prior to the 19th century. While the earliest mention of Tempranillo is from 1807, there are various speculations of its true time and place of origin. Some believe the grape originated in southern France as a natural hybrid of Cabernet Franc and Pinot Noir. Others believe that Tempranillo was introduced to the Iberian Peninsula by the Phoenicians over 3,000 years ago. According to research conducted at UC Davis, Tempranillo likely originated in Northern Spain, possibly in the winegrowing regions of Rioja and Navarra, where it remains the primary grape variety. Tempranillo grapes hang in medium to large cylindrical clusters with sparse foliage which needs attention to adapting canopy needs in hotter regions. The pear-shaped, deep blue-black berries of Tempranillo arrive early to the vineyard, usually being harvested in late August to mid-September. The name Tempranillo quite possibly derived from temprano, which means early in Spanish and might be due to the grape’s early ripening. The varietal thrives in Mediterranean and Continental climates where the days are warm and dry and balanced by cool nights which help to ensure ample fruit and bright structure. Tempranillo easily adapts to the terroir of Spain and greatly prospers in Rioja, La Mancha and Ribera del Duero, where the terroir is composed of a myriad of differing soils and elements, including calcareous and ferrous deposits, clay, sand and alluvial materials. The vines willing set root in free draining gravelly-loam, sand and clay. Tempranillo showcases the terroir though the wine itself, displaying different characteristics which are dependent on location. Rioja and Navarra deliver pepper, red cherry and subtle cinnamon notes with ample structure. Ribera del Duero, Toro and Cigales are typically deeper, darker and more brooding with blackberry fruit flavors and intense tannins. The varietal’s ability to adapt to its elements is as immensely impressive as it is important to Spain’s winegrowing and winemaking industry. Words often found on Spanish labels include: Roble, Tinto, Crianza, Reserva, and Gran Reserva. These aging terms inform whether the wine has spent little to no time in oak all the way up to 18-24 months with an additional four years of bottle aging. According to many proprietors, the more time spent in oak and aging, the better the quality. This is common practice in Rioja, Duero and La Mancha, where Tempranillo is the workhorse and also the shining star. Wines produced from the Tempranillo grape varietal range from rock star producers in Rioja (Benjamin Romeo Contador) to Ribera del Duero (Vega Sicilia) to quality value wines form La Mancha. Today, Tempranillo is cultivated in fifteen different countries around the world, including Mexico, South America (most notably Argentina) California and of course, Portugal. Tempranillo is one of the top varietals blended into Port wine from Portugal, where it is called Tinta Roriz. Full-bodied single-varietal examples are starting to gain traction in Dao and Alentejo where the grape is labeled as Aragonez.
Country	Spain : Grapevines have been cultivated on the Iberian Peninsula for thousands of years, making Spain one of the oldest wine producing countries on earth. With nearly 1 million hectares under vine, Spain is in possession of more grapevines that any other nation in the world. Today, vineyard cultivation takes place in virtually every administrative district, making it a leading producer on today’s market. Spain’s vineyards generate an annual wine output of 40.7 million hectoliters, ranking it third in the world behind only France and Italy. Spain is a land of breathtaking beauty, diverse topography, complex cultures and a time honored tradition of viticulture. The country’s broad geographical values play a major role in defining the many wine styles produced. From the cool climes of Galicia and the snow-capped Pyrenees to arid Andalucía in the south, and every region in between the Atlantic and Mediterranean coasts, Spain boasts one of the most diverse terroirs in the world. The country’s myriad of soils and complex climate systems creates an expansive planting ground for a multitude of varietals. Tempranillo has long played an instrumental role in Spanish winemaking. It is important to note that of the 236,000 hectares being cultivated world-wide, 202,000 are planted in Spain. It is commonly utilized in the production of still red wines from Rioja, Ribera del Duero and Toro and has taken the world by storm. In the past few decades, wines produced in Rioja have been some of the most popular, and in 2017, wines with a “Rioja” label were the most purchased on the wine market. Bodegas Vega Sicilia, located in Ribera del Duero in northern Spain has been one of the most sought after producers hailing from Spain, and Tinta de Toro (otherwise known as Tempranillo everywhere else) has certainly placed its mark on the region and the world. Spain is also renowned for its production of sweet, raisened Moscatel, fortified Madeira, sparkling Cava and its rising, but shining star, Albarino, which hails from the Rias Baixas appellation of Galicia. Some of the most recognizable names in the world of wine hail from Spain. In the past few decades there has been a collision of New and Old World winemaking; one which has greatly contributed to the continued success of the Spanish wine industry. Modernization of vineyards, facilities and viticulture has greatly improved the significance of Spain in the wine market. Syrah and Merlot have taken root in Spanish wine regions and combined with the indigenous Garnacha (Grenache) Garnacha Blanca (Grenache Blanc), Godello and many others, the country has not only adapted to new styles of winemaking but also the ever changing palate of consumers.
Region	Toro : Toro is a Spanish region that connoisseurs mention whenever they talk about potent, full-bodied, intense red wine, well-fitting with the region's name. Tempranillo, or Tinta de Toro, is the grape responsible for this famous wine, and by far the most dominant type of grape to grow in Toro. Dark-hued, thick-skinned and wonderfully equipped to handle warm days and cold nights, Tempranillo is a favorite all around Spain. Its bold tannins and supportive structure make it a good backbone in many blends, resulting in beautiful bouquets and palates of strawberry, tobacco, blackberry, chocolate, prunes and black currants. Besides this champion of Toro, other grapes grown in this region include Garnacha, Malvasia Blanca and Verdejo, used for rare, special bottles of whites and roses. The interest in these and some other grape varietals are increasing as winemakers recognize the potential of this region's terroir. Even with wines as established as Tinta de Toro, the world is yet to see the full breadth of Toro's viticulture. Still, this superior red isn't likely to be surpassed any time soon. It's a crucial puzzle piece of Spanish viticulture that offers a different lens into this country's abundant, complex culture, as well as the noble craft of winemaking itself.