NUMANTHIA – Termanthia 2015
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€248,00
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€248,00
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- Regular Price
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- €248,00
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Wine Description
| Aroma | Fine, deep, delicate and attractive. Light notes of ripe red fruits and black berries like blueberries, soft sweet spices, cloves, nutmeg, aromatic plants like lavender, rosemary and eucalyptus, violets, clove and eternal background. |
| Color | The wine has an intense dark cherry red. |
| Palate | Sweet and fresh entry, full-bodied, fat and long, with tension but fine roundness. The tannin is velvety, fresh and lively. The acidity prolongs it and allows us to enjoy it to the full. Hints of black fruits, sweet spices, tobacco leaves, undergrowth and dried flowers. |
| Overall result | It is very balsamic with notes of camphor and a little mint, a little heady and quite ripe with black rather than red fruits. |
| Match with | Starters such as foie gras, mi-cuit with warm fruits, toasts and PX reduction, main courses such as roast suckling lamb with crisp herbs and desserts such as pure dark chocolate truffle. |
| Alcohol | 15 vol% |
Terroir
| Region | D.O. Toro |
| Vintage | 2015 |
| Grape Varieties | Tinta de Toro |
| Soil | Sandy clay |
| Height | Approx. 700 - 1100 m above sea level |
| Climate | Continental with strong Atlantic influence |
| Harvest | Hand picking |
Vinification
| Fermentation | Fermentation in two French oak truncated conical tanks of 10 hectolitres capacity and two others of 20 hectolitres capacity. Twice daily decanting during the first days of maceration. Extended maceration with the skins for 7 to 9 days. |
| Malolactic fermentation | In French oak barrels |
| Maturation | 22 months in French oak barrels (80% new and 20% second use). |
Awards:
| Robert Parker | 93/100 |
| Guia Penin | 95/100 |
| Suckling | 94/100 |
Criticism
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Luis Gutierréz the critic Robert Parkers wrote in 2022: "The 2015 Termanthia is a selection of 120-year-old, unfined Tinta de Toro vines from six parcels, fermented in French oak barrels with commercial yeasts and aged in barrels for 22 months; less new oak has been used since this vintage. It has 15% alcohol and a pH of 3.67. When you taste it alongside the 2016, you feel it has more toasty aromas. It's very balsamic with notes of camphor and some mint, a little heady and quite ripe with black rather than red fruit, plenty of tannins and lots of oak-related flavours. 10,000 bottles were produced. It was bottled in June 2017 and will be released in 2022." |
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