Numanthia Toro 1999
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Robert Parker's Wine Advocate
The soon-to-be-released 1999 Numanthia confirms just how special these wines are. An amazing effort from Toro, it was made from yields of 1.5 tons of fruit per acre, aged 18 months in new French wood, and bottled with neither fining nor filtration. A black/ruby color is followed by an explosive perfume of sweet blackberries, cassis, licorice, minerals, and smoke. With great intensity, fabulously sweet tannin, and high glycerin levels, this wine establishes a new benchmark for the Toro appellation. There are 300 cases of the 1999 for the American marketplace.
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Wine Spectator
Voluptuous international style. This lush Spanish red teems with toasty, chocolate oak flavors, thickly overlaid on ripe plum and blackberry fruit. It's well-structured, with firm, ripe tannins and heady alcohol. Impressive.
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Wine Enthusiast
Less concentrated and oaky than its big brother, Numanthia, but definitely more approachable, and arguably more likable. Some earth and leather deepen and darken the nose, while in the mouth, chunky black fruit kicks up notes of cola and chocolate. Very smooth and sweet, with firm tannins but not the jack-hammer type.
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Numanthia is located in the Toro region of Spain. Its four vineyards are located along the south bank of the Duero River.
The wine is named after a legendary Spanish city that was destroyed (after 20 yrs of resistance) by Roman legions. It is to Spain what the hilltop village of Masada is to Israel: a monument of history. Its 40 hectares of land are covered with an abundance of elements derived from the disintegration of Pliocene grit, clay and limestone.
Numanthia's first vintage was produced in 1998 and received a 95-point rating from Robert Parker. Since then, the Toro region has been producing wines that have begun to rival those of Spain's richest wine-producing regions of Ribera del Duero, Rioja and Priorat.
Spanish red wine is known for being bold, heady, rustic and age-worthy, Spain is truly a one-of-a-kind wine-producing nation. A great majority of the country is hot, arid and drought-ridden, and since irrigation has only been recently introduced and (controversially) accepted, viticulture has sustained—and flourished—only through a great understanding of Spain’s particular conditions. Large spacing between vines allows each enough resources to survive and as a result, the country has the most acreage under vine compared to any other country, but is usually third in production.
Of the Spanish red wines, the most planted and respected grape variety is Tempranillo, the star of Spain’s Rioja and Ribera del Duero regions. Priorat specializes in bold red blends, Jumilla has gained global recognition for its single varietal Monastrell and Utiel-Requena has garnered recent attention for its reds made of Bobal.