Emilio Moro 2006 (750 ml)

Tasting Notes:

"The 2006 Emilio Moro was aged in French and American oak for 12 months. It has a superb bouquet of smoke, roasted herbs, scorched earth, and blackberry. Layered on the palate, it has tons of fruit, plenty of spice box notes, a firm structure, and 2-3 years of aging potential. This lengthy effort should provide pleasure through 2026".
– 92 points Jay Miller (Robert Parker, Wine Advocate)

"Opaque ruby. Brooding cherry and blackberry aromas are complemented by smoked meat, minerals and anise. Sappy dark berry flavors stain the palate and are braced by zesty minerals and dusty tannins. Gains weight and sweetness on the finish, which repeats the dark berry note and lingers impressively".
– 92 points Stephen Tanzer (International Wine Cellar)

"Ripe cherry, fig pudding, vanilla and spice flavors mingle in this firm, lively red. There's plenty of structure, but the red fruit flavors are bright and expressive. Drink now through 2016".
– 91 points Thomas Matthews, included in the TOP 100 wines of 2009 (Wine Spectator)

About Emilio Moro:

The Emilio Moro vineyards have the advantage of including vines which belonged to Emilio’s father and which contain the purest clone of the indigenous Tinto Fino or Tempranillo grape variety. This clone has progressively been grafted onto the rest of the plants in the vineyard over a period of time. Another advantage is the location and variety of soil-types. Pesquera is well known for its wine growing tradition, thanks to its clay, limestone and gravel soils which produce wines of excellent quality. The bodega currently owns 70 hectares (173 acres), planted 100% with the Tinto Fino (Tempranillo) grape variety, and it aims to extend this to 100 hectares (247 acres) using grafts from its own clone.

The diversity of the soils together with the varying exposure of the vines to sunshine, gives each estate its individual character, leading to differences in character in the grapes and eventually in the tasting characteristics found in each wine. Each vineyard has been carefully planted so as to benefit from as much exposure to light as possible. The clear aim of Emilio Moro’s viticultural policy is to produce grapes of the highest possible quality which will reflect in the quality of its wines. This approach has led to the development of viticultural techniques which pay the greatest respect both to the environment and to the vine plant itself. www.emiliomoro.com