6-PACK PRICE = $129.99 per bottle (add 6+ quantity to your basket)
Notes from the Winemaker:
70% Tempranillo y 30% Graciano.
This wine is aged for 6 months in wooden vats, 18 months in new French oak barrels and at least 12 months in bottle.
Elegant red colour with violet hues which hint at a well preserved youthfulness. In the aroma there is a subtle mingling of fruit nuances of ripe red berries with hints of spices. This aroma is intense, clean and subtle. On the palate it has lots of flavour, with an elegant attack, evolving into a meaty mouth-feel. Its powerful, though modulated tannins carry the wine onwards into a long, promising finish. A complex, supple, enjoyable wine with excellent potency.
Ratings & Reviews:
94 Points - Robert Parker's Wine Advocate:
"The 2006 Aro is a glass-coating opaque purple color. The nose offers up mineral, damp earth notes, balsamic, blackberry, and black cherry. Dense, savory, and concentrated on the palate, it will benefit from another 6-8 years of cellaring, although it should be approachable at an earlier age than previous vintages." - Jay Miller (June 2010)94 Points - Wine Spectator Magazine:
"This inky bruiser is closed and brooding now, but a bit of air reveals rich fruit, plenty of toasty, smoky oak and complex mineral, sanguine, licorice and spice notes. Firm and polished, this is a fine example of the alta expresión style. Best after 2011. 81 cases imported." –TM (Jun 15, 2010)
92+ Points - Stephen Tanzer's International Wine Cellar
"Inky violet. An exotic, intensely aromatic nose displays cherry compote, sassafras, anise and potpourri, with a strong vanilla note. Broad, palate-coating dark fruit flavors gain brightness with air and pick up a lively mineral quality, which adds lift and back-end cut. Showing a lot of sexy oak and still pretty primary; the finish is extremely long, sweet and almost shockingly lithe. This is a baby." - Josh Raynolds (Nov/Dec 10)91 Points & "Cellar Selection" - Wine Enthusiast Magazine:
"Deep and lavishly oaked, with aromas of toasted hickory, purple grapes, gaseous earth and black, heavy fruit. Nothing is shy or subtle here; it’s an erupting volcano of hard black fruit, tannin, hickory smoke and heat. It shows flashes of elegance and potential but also a lot of raw power. Needs a minimum of 3–4 years of cellar time to soften up. Tempranillo with 30% Graciano." — M.S. (10/1/2010)