2004 Finca Coronado La Mancha
blackberry, lead, cedar, molasses, dark fruit, black berry, black cherry, tobacco, tar, currant, plum, bell pepper, olive, oak, smoke and toast
mocha, leather, vanilla, tobacco, black berry, black cherry, tar, flower, violet, rose, truffle, earth and coffee
"New property from Miguel Angel de Gregorio of Finca Allende in Rioja. Very voluptuous and sweet! Blend of Cabernet, Syrah, Tempranillo, Merlot and Petit Verdot in French oak - but it smells thoroughly Spanish. Full and round and very, very ripe. Feels much more than the cited 14%. Bit of a bruiser. Can't quite think what to eat with this, but it should win favour with those who want an impressive, head-butting wine by the glass. Certainly well made. (JR)" (12/06) - 16.5 out of 20 Points, Jancis Robinson's Purple Pages.
"The grapes for this wine come from 5 years old vineyards located in the town of Argamasilla de Calatrava in the province of Ciudad Real. The grapes are hand harvested and destemmed by hand. Stainless-steel fermented for 18 days. Aged for 14 months in French oak barrels. Bottle unfined and unfiltered." - Importer
"Grapes come from the family's estate of 110 acres (46 ha) in Argamasilla de Calatrava. They are planted with a density of 1,250 vines/acre (3,000 vines per ha). The vineyards are 1,995 feet in elevation (665 m) in the first dingle of Sierra Morena, and this special situation gives warm days and cool nights."
"The soils is clay-limestone, with high content of iron. The subsoil is composed by limy marls with great capacity to retain water, and that is favorable to the development of deep roots. The climate is strongly continental with extremely cold winters and very hot summers.It is one of the hottest and driest region of Spain."
"Harvested mechanically at night. Each variety is harvested and vinified separately since the optimum moment of ripeness of each variety is almost one month difference from one to another. The winemaking is made in stainless steel tanks with controlled temperature and frequent pumping over. Once the alcoholic fermentation is done, the malolactic fermentation is made in barrel." - Importer
"Throughout generations the De Gregorio family have been cultivating the vineyard and the olive grove in this arid, hard and forgotten land full of magic and history. Back in 1986, Miguel Angel de Gregorio set up the project of resurrection of the family's tradition, restructuring the vineyard and learning day after day how to enhance the best characteristics of the new grape varieties planted with the aim of achieving the one and only wine able to express the whole magic of this land." - Importer