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Luzon 'Altos de Luzon' Red 2012

Luzon 'Altos de Luzon' Red 2012
Product ID: 31183
Region: Spain, Jumilla
Varietal: Tempranillo, Monastrell, Cabernet Sauvignon
Type: Red Wine, Red Blend
Vintage: 2012
Size: 750ml
ABV%: 14.5
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"Garnet – Purple in color. Powerful scents of ripe fruit, spicy, cocoa, blackberry, plum, vanilla notes, roasted oak, new complex. Soft, smooth, sweet, mineral, ripe tannins, good acidity with silky texture and excellent balance." - winemaker
"The 2012 Luzon, an unoaked blend of Monastrell and Syrah from their vineyards in Finca La Solana, is fermented in stainless steel, and is full of young, candied fruits and licorice, straightforward and clean. Modern, with an easy-to-drink profile, a little drying towards the end. 300,000 bottles produced. Drink 2013-2014." - Juis, Gutierrez, Wine Advocate

"Firm aromas of black plum, black cherry and sugar beet give way to power and lots of body on the palate. This delivers the goods in the form of chocolate and herbal berry flavors, which are backed by minty, dry oak notes on the finish." - Michael Schachner, Wine Enthusiast

"(fermented in small stainless steel tanks and aged for a year in new French and American oak barrels) Bright violet. Deep, expansive dark berry, cherry compote and woodsmoke scents are complemented by peppery spice and vanilla qualities. Juicy acidity lifts and brightens concentrated cassis and bitter cherry flavors that are sweetened by a late suggestion of mocha. Shows good depth as well as energy, finishing smoky and quite long, with supple tannins and lingering dark berry character." - Josh Raynolds, JamesSuckling.com
Customer Reviews
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Attributes Meat Cheese Other
Cabernet Sauvignonred meat, game, lamb, mild red meat, or stewsCamembert, Cheddar, Colby, Danish Blue, Gorgonzola, Gouda, Parmesan, Blue Cheese, or Roquefortmeat stocks, mustard, or pepper
Tempranillochicken in tomatoes, lamb stew, veal scaloppini, quail or squabAsiago, Cheddar, Havarti, or Manchegotomato sauces, Spanish dishes, or tapas
Monastrellred meat or gameBleu d'Auvergne, Camembert, Chevrotin des Aravis, Fourme d'Ambert or Reblochonpepper, mushroom or earthy sauces
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