Grapes: 100% Tinta de Toro (Tempranillo)
The grapes come from a selection from the Los Pajaros and La Veleta vineyards planted in San Roman de Hornija. The vineyards average 20 years of age and have limestone clay soils with large rocks on the surface. Yields average 3500kg/ha and only 25hl/ha at pressing. Grapes were sorted twice, once during harvest by hand and again at the winery. The grapes saw a 1 day cold soak with Alcoholic (7 days) and ML (21 days) taking place in stainless steel tank. The wine was then aged for 6 months in 100% new American oak barrels. The wine was clarified with egg whites before bottling.
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. "Focus on Spain" Issue 176 September/October 2014
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. June 2016 Issue
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. November 15, 2014