2016 | Numanthia | Termanthia

Numanthia 2016 is expressive and deep, with hints of red berries, smoky notes, garrigue aromas and a background of sweet spices. The attack is soft and quickly fills your palate with a great intensity The velvety and mature tannin beautifully goes along with the generous and voluminous texture Black fruit such as blueberries and blackcurrants, notes of violet and hints of black pepper, cloves and a tobacco leaf generate complexity and length, surrounded by a good acidity.

Reviews:

• Wine Advocate: I was pleasantly surprised by the 2016 Numanthia, which is balanced and serious, with integrated oak and a soft palate with round tannins. It feels like a big improvement over the 2014 I tasted last time. 2016 was a rainy and cooler year with a later harvest when the old-vine Tempranillo was picked on September 25th and October 10th. It fermented with selected yeasts and matured in 225- and 600-liter French oak barrels, 60% of them new, for 18 months. 80,000 bottles produced. It was bottled in June 2018.

• Wine Spectator: A dense, layered red with berry, chocolate and walnut character. It’s full-bodied and very luscious with power and richness, but shows some reserve and lots of polish at the end.

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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