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cbracerx , AGrant

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2007 Atalaya - Almansa Regional Blend - Spain - Castilla-La Mancha - Almansa - Red

Spain - Castilla-La Mancha - Almansa

Red Regional Blend
Score
89
Drink Dates
Comm: 2012-2017 VF: 2012-2022
Go

Author johnmhoward
Site / Blog   Trust Rating 95.495%
Tasted On 03/12/2013
Drink Dates
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Author Wine365
Site / Blog   Trust Rating 99.429%
Tasted On 04/18/2011
Drink Dates 2012-2017

Stunningly deep dark ruby to purple. Aromas of blackberry and pepper. Pepper moves from the nose to the palate. Big ripe fruit like dark cerry. It is a bit dusty on the finish. Finer tannins but loads of them. Open it early and let is mellow.

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Author BlueDevilBill
Site / Blog   Trust Rating
Tasted On 11/12/2009

Purple in color. Medium rim variation. Medium legs. Blackberry, Black Pepper, & Clove on the nose. Black currant, Smokey, Chocolate, Cinnamon, & Leather on the palate. Full bodied. Smooth texture. Long finish.

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Author Steelstring
Site / Blog   Trust Rating
Tasted On 09/26/2009

Big and bold, with strong asphalt aroma. Peppery finish.

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Author Kottabos
Site / Blog   Trust Rating 99.825%
Tasted On 02/25/2009

This inexpensive Spanish red made from Monastrell, Garancha, and Tinto grapes had some very unusual characteristics. The aroma of this wine assailed me with big, sweet cherry, anise, sweet melon, banana, and bubblegum notes. The nose, in fact, resembled the smell you get when opening a box of chocolate covered cherries. Its flavor also really reminded me of chocolate covered cherries, but also of cherry cough syrup, and too much oak. Despite the sweet smells, the wine was surprisingly tart, with medium, dry tannins. The finish was extremely long, and the wine stayed well on the counter for a few days; it was best on the second day, without having gassed the wine. I can't decided if this wine was amazing for the price, or too forward on the oak and fruit for me to really enjoy. Heady, I think, is the appropriate adjective for this wine; it would be best, perhaps, for a romantic evening accompanied by Spanish food and Spanish music...

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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
 
 
 
 
 
 
 
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Drink date is averaged using VinCellar members' most recent start and end drink date submissions for this wine.