|93||Wine & Spirits Magazine||Victoria Benavides founded Elias Mora in 2000. With 17.6 acres of vines, most of them near the medieval town of San Roman de Hornija, she makes this red from 20-year-old vines. This wine's red fruit clarity and soft notes of tea leaves make it a sophisticated Toro. The structure is vertical, supported by firm, razor-sharp tannins, all surrounded by delicious flavors of ripe raspberries and scents of flowers.|
|91||Stephen Tanzer's International Wine Cellar||(aged for six months in new American oak): Dark ruby. Fresh, assertively perfumed aromas of cherry, red berry liqueur, peppery spices and minerals, with smoke and vanilla nuances adding complexity. Fleshy and broad on entry, then tighter in the mid-palate, offering juicy raspberry and bitter cherry and flavors and a touch of coconutty oak. The spicy quality comes back strong on the finish, which clings with strong tenacity and slow-building tannins.|
|90||Wine Spectator||Earthy and tarry notes lend a sanguine character to this powerful red, with a core of plum, currant and bitter chocolate imparting balance. The texture is dense and polished, featuring well-integrated tannins and a juicy finish. Drink now through 2022. 10,000 cases made.|
|92||Wine Review Online||A soft landing followed by a burst of flavor -- not big or heavy in any way, but focused and gratifying -- lets you know right away that you’re in for a truly enjoyable wine experience with this offering from Elias Mora. It is a Spanish wine that is both traditional in its uncompromised freshness, yet is also highly sophisticated, especially in its substantial depth of flavor. Another plus: The memory lingers on in the generous finish.|
|91||Vinous Media||(fermented in stainless steel tanks and aged for six months in new American oak barrels) Deep ruby. Dark berries, cherry pit, incense and vanilla on the perfumed nose, joined by a smoky element that emerges with air. Supple, palate-coating black currant and bitter cherry flavors are accompanied by mocha and cola flourishes. The sweet, persistent finish features repeating vanilla and spice notes, while supple tannins add shape and grip.
|90||The Wine Enthusiast||Heady cherry and berry aromas are forwardly potent. This young, grippy Toro is tannic and taut on the palate. Gritty blackberry and burnt, toasty flavors finish rough, with grabby, pronounced tannins. Drink from 2017–2023.
|92||International Wine Report||The 2015 Toro begins with smoky aromatics along with black fruits and chocolate rounding out the nose. Silky smooth on the mid-palate, the wine has a marvelous mouthfeel and tension. Dark cherries, black raspberry cordial, creosote and chocolate cake flavors come to mind. Downright delicious now, be sure to give this a long decant if enjoying in its youth.
|91||The Wine Enthusiast||Savory, meaty berry aromas are unconventional and gamy more than bold, oaky and fruity. A plump round palate is full but not fat, while roasted meaty blackberry flavors finish toasty and snappy, with touches of heat and burn that should slip away with more time in bottle; drink through 2025.
|89||View from the Cellar||The 2015 Toro from Elias Mora is made entirely from tempranillo, with the vines a good age of thirty-five years of age. This bottling sees all new American oak for its elevage, but happily this is only for six months. The wine comes in at 14.5 percent alcohol and manages it quite well, offering up a bright and complex bouquet of sweet dark berries, black cherries, bonfire, a bit of roasted game, smoky new oak and a touch of licorice in the upper register. On the palate the wine is deep, full-bodied, robust and well-balanced, with a good core, focus and grip and a long, nascently complex and robust finish. I like this quite a bit. 2018-2030+.
Issue #75 – May/June 2018