2018 | Numanthia | Termes

Ripened cherry red with ruby reflections. Clean and brilliant. On the nose there is good intensity with black fruits and spice notes bringing expression and complexity. There is a lively entrance, with medium structure and good balance. Notes of little black fruits, sweet spices such as cinnamon, a fresh touch of thyme and eucalyptus as well as a toffee and cacao background bringing complexity. The fresh and smooth tannin as well as the acidity make this wine long and expressive, fresh and elegant.

Reviews:

• Wine Advocate: The most approachable of the reds is the 2018 Termes, which comes through as classical, with complexity and freshness and is easy to drink. It's ripe without excess, and the oak is neatly integrated after 16 months in 225- and 400-liter French oak barrels, 20% of them new. It's clean and balanced, with a soft texture and round tannins. It finishes supple and with varietal flavors. 140,000 bottles produced.

• Wine Spectator: Blackberries and cherries with dark walnuts and graphite on the nose. Full-bodied with firm and creamy tannins and a long, caressing finish. The quality of the tannins is really impressive here. Fresh and curated texture to this wine. Step-up in quality here. 100% tinta de toro.

Producer Information

Bodega Numanthia is an estate in the Toro region of northwest Spain, making three high-end red wines wines solely from the Tinta de Toro grape (aka Tempranillo). It is credited with playing a key role bringing the region into the international spotlight.The vines are distributed across numerous small plots on dry soils on either side of the Duero around the town of Toro. Bodega Numanthia estate vineyards cover 83 hectares (205 acres), although the winery sources from a total of 200 hectares (490 acres) across the region.The climate is continental with hot, dry days and cool nights. Most of the vines are at least 50 years old, with several parcels even older again, on ungrafted rootstocks.Numanthia's top wine, Termanthia, is regularly made from a single five-hectare (11-acre) parcel of 120-year-old vines. The grapes are crushed by foot, fermented in oak vats and the wine is aged in what is sometimes refered to as 200 percent new French oak (after an initial period in new oak, the wine is racked into another, unused new oak barrel).

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