I have a lineup of wines that are waiting to be tasted, I call them the ‘bench wines’.  Tonight’s dinner is a vegetable tart with tomato reduction so I could go anywhere as far as region or varietal.  I asked Moxie to choose one, she stated ‘Number 5″.  This Tempranillo might just hit the spot.  Rich, bold, earthy and probably a great choice for the puff pastry shrouded veggies that have been caramelizing in the oven.

In the glass it is very opaque- deep purple to be precise. The 15% ABV is evident by the thick legs on the glass walls.  On the nose I get spicy oak, earthy bramble, rich blackberry, blackcurrant and roasted coffee.  There is a whiff of heat, but not obnoxiously overpowering.  There is complexity to this nose that I can’t wait to taste.  On the palate it is all I hoped for, classic Spanish Tempranillo- rich black fruit, good acidity, full body and grippy tannins that make for a great mouthfeel and long finish.  The blackberry fruit is almost jammy and somewhat hides the coffee I got earlier but it re-appears on the back end.  Good oak integration here folks, not overdone yet present.  I believe it scored highly with a commensurate price north of fifty bones.  For me, it’s a 92 pointer that gets 5 stars cause I got it for $20.  Drink till 2030 with grilled meat.  Salut….

I was in my local wine shop the other day and came across this aged Tempranillo in the clearance section- for $ 23. I couldn’t pass it up, a Reserva FFS. In the glass it is slightly hazy, but a deep shade of ruby that I can barely see through. The nose is classic Spain- brambly with ink, huckleberry, sweet blackberry, smoky oak and a dusty component. The palate is a touch dry right off the bat, the tannins never got the message to settle down after 8 years. It’s a full onslaught, drying the gums and overpowering the fruit initially. I finally work my way through the astringent quagmire and start to enjoy the black and blue fruits. The tertiary notes are starting to appear with some leather, charcoal and black tea developing on the mid palate. The finish is a really dry affair with the tannic grip almost too much. I pity the fool who doesn’t like ’em dry. There is a decent acidic component but it is overcome by the tannic structure, a little out of balance methinks. This medium weight wine will pair (begs for) a fatty cut of meat, think Ribeye or Lamb chops. I would consider cellaring some for a while to allow the wine to mature even more, say till 2028. Right now the balance concerns me a bit and it will detract from the scoring, I would hope it softens over time. 89 points and 3 stars. Salut….