Believe it or not, the 2004 Termanthia is even better than the Numanthia. From an 11 acre plot, 2600 feet above sea level, planted with 100+-year-old ungrafted vines, the yields were well under 1 ton of fruit per acre. The wine was barrel fermented and received the “200% new oak” treatment over 20 months before being bottled unfined and unfiltered. Opaque purple-colored, the wine has an awesome nose which is already multi-faceted. There are elements of pain grille, lead pencil, mineral, violets, blueberry and blackberry with just a bit more subtlety and nuance than its two colleagues. On the palate the wine is an infant developmentally with densely packed ripe fruit, sensational balance, and a seamlessness that must be tasted to be believed. It should age like a great vintage of Lafite or Latour and have at least a 50 year life span. If you have a soul, sell it to the devil for a few bottles of this extraordinary liquid. There are only 1500 bottles for the American market.
Proensa Guide: 98 points(01/01/2007)
Evolution: further than 2015. Gastronomy: red meats of big cow, roe-deer loin, stews. Tinta de Toro; fermentation in vat; malolactic and 20 months in new casks (French). Huge; powerful and harmonious. Deep aroma of small fruits in compote, marked minerals (graphite) and spiced. Powerful structure, with body but fluid, tasty, elegant. Service: 18ºC. To be aerated.
Pairing: Aged Cheese, Game Animals, Grilled Red Meats, Legume, Roasts, Stews.
The combination of a unique terroir, an exceptional vineyard and the quintessential expression of the fruit, place Numanthia as one of the cult wineries of Toro region in Spain. Its outstanding wines will give you an intense and vibrant tasting experience. Situated on plateau or hillsides... between 650 and 850 meters, the vineyards can resist extreme weather conditions and very dry seasons thanks to layers of clay in the sub soil below a surface of sandy rocks. Tinta de Toro, part of the Trempanillo family, is the single grape variety used in the region. Picked at optimal ripeness on low yielding old vines, it is intensely fruity and concentrated. Winemaking then consists of extracting their full potential, particularly the intense fruit flavours that are typical of the Tinta de Toro grape, as well as structure and elegance. This approach is common to the three wines produced, each having its own particular style: Numanthia, Termes and Termanthia.
