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Becquer Rioja 2006
Becquer Tinto 2006
Region: Rioja D.O.Ca.
Winery: ESCUDERO, BODEGAS
Grapes: 70% Tempranillo, 30% Garnacha
Vintage: 2006
Color: Red
Coming from vines with an average age of over 37 years, fruit was hand harvested during the last week of September and the first week of October into small boxes. Fermentation proceeded with native yeasts in stainless steel with a maximum temperature of 30° C followed by 10 additional days of post-fermentation maceration. The wine was then racked to third fill French and Romanian oak barrels for 8 months aging. The wine was racked twice during maturation and was fined with egg whites. After bottling the wine saw a further 6 months of aging in the bottle prior to release.
Stephen Tanzer's International Wine Cellar, 90 points.
Bright ruby. Complex aromas of black raspberry, smoky herbs, spices and tobacco, along with a note of graphite. Full and broad in the mouth, with spicy cut to the sappy red and dark berry flavors and a slow-building peppery quality. Finishes chewy, with lingering smokiness and dusty tannins. I'd give this some air or a little more time in the cellar.
Issue 145, July/Aug '09
Wine Review Online, 90 points.
A blend of 70% Tempranillo and 30% Garnacha, this is yet another delicious, new wave Rioja that succeeds by dint of favoring fruit over wood. Although the fruit (which recalls dark cherries above all, with a red cherry suggestion as well) is quite ripe and generous, it is also very pure and balanced. The tannins are notable but nevertheless quite polished and fine in grain, and the wine consequently comes off as gutsy but also very classy.
Issue July 21, '09
Region: Rioja D.O.Ca.
Winery: ESCUDERO, BODEGAS
Grapes: 70% Tempranillo, 30% Garnacha
Vintage: 2006
Color: Red
Coming from vines with an average age of over 37 years, fruit was hand harvested during the last week of September and the first week of October into small boxes. Fermentation proceeded with native yeasts in stainless steel with a maximum temperature of 30° C followed by 10 additional days of post-fermentation maceration. The wine was then racked to third fill French and Romanian oak barrels for 8 months aging. The wine was racked twice during maturation and was fined with egg whites. After bottling the wine saw a further 6 months of aging in the bottle prior to release.
Stephen Tanzer's International Wine Cellar, 90 points.
Bright ruby. Complex aromas of black raspberry, smoky herbs, spices and tobacco, along with a note of graphite. Full and broad in the mouth, with spicy cut to the sappy red and dark berry flavors and a slow-building peppery quality. Finishes chewy, with lingering smokiness and dusty tannins. I'd give this some air or a little more time in the cellar.
Issue 145, July/Aug '09
Wine Review Online, 90 points.
A blend of 70% Tempranillo and 30% Garnacha, this is yet another delicious, new wave Rioja that succeeds by dint of favoring fruit over wood. Although the fruit (which recalls dark cherries above all, with a red cherry suggestion as well) is quite ripe and generous, it is also very pure and balanced. The tannins are notable but nevertheless quite polished and fine in grain, and the wine consequently comes off as gutsy but also very classy.
Issue July 21, '09
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11401 South Dixie Hwy, Pinecrest FL 33156 USA -
305.646.BEER(2337)<
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