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2006 Bodega Martin Berdugo MB

A very expressive and complex Ribera del Duero wine, and the winery is not shy about it. The “MB” stands for “Muy Bueno” – “very good.” Spends 2 years in oak and another 2 in bottle before release. Chocolate, cigar box, and pepper on the nose carry through on the palate, opening onto rich notes of spice (allspice) and clean fruit (boysenberry). Lingers well on finish. If you’re a tempranillo fan (and I am) you’ll really enjoy this one. It’s the kind of wine I like with just about any grilled meat – will even stand up to the smoke of realTexas BBQ brisket. Highly recommended. GT
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SOLD 92 Points RP – 2002 Numanthia Toro

WHO: Bodega Numanthia Termes WHAT: Tempranillo WHERE: Spain, Castilla y Leon, Toro DESIGNATION: Numanthia WHEN: 2002 SIZE: 1.5L RESERVE: $75 MINIMUM BID INCREMENT: $10 92 points Robert Parker Jr., Wine ...
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2008 Naveran Dama Cava

A champagne-style sparkling wine, made in the traditional method in the Cava region of Spain. When first poured, amidst some caramel-toffee there’s a faint pear note in the aroma. Pear flavors deepen on the palate while the wine is very cold, with a mild, round, fruitiness. There’s little apparent acidity until the wine begins to warm in the glass, then its lemon-wrapped tartness comes through on the palate and in the finish. Recommended. BSE
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2007 Bodegas San Alejandro Garnacha Calatayud Las Rocas

Very bright red fruits, straightforward, not incredibly complex, but well-balanced. High acid and good minerality make a very food-friendly wine. Cherries and cranberries are the lead fruits with some raspberry showing on the mid-palate along with a very light herbal touch. This is a red wine for chicken, but stick with the dark meat. Recommended. DH
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2003 Masies d’Avinyo Abadal Pla de Bages Seleccio

Surprisingly lush, the Cabernet Franc offers cured tobacco leaf, wrapped in some silky blackberry, black cherry and mocha from the Cabernet Sauvignon. Pencil lead shows up on the mid-palate. Tannins are dusty, fine. The Syrah flows under it all, offering a smoked meat/umami background, then coming to the fore with black pepper on the finish. This seems to just be hitting its stride now, breaking free from its tight, tart youth. Drink with flank steak. Highly recommended. DH