Peter Isacksen

9.0

Big rich red! At first sip, perfect — 6 months ago

with Deborah

Bernie Tenenbaum

9.1

2011 was just perfect for a Wednesday night dinner! — 5 years ago

Charley Rivas

9.0

Unique in my experience with Toro, which admittedly is limited. Love the flavor the older vines impart, not@overly oaked like a young Numanthia. 2009 vintage. — 9 years ago

Andrew Lampasone

Owner Wine Watch Selections

9.3

From the folks that started Numanthia sold it to Lvmh and then started this new project — 12 years ago

leon egozi

9.2

Yep more NY wine spectator — 6 months ago

Ming L

9.3

This is what I imagine a good Toro would be: a rich and powerful rendition of Tempranillo. Blackberry, plum, licorice, fig, incense, espresso, and earth. Exuberant and dense on the palate but there is enough acidity to carry the weight. Gripping tannins.
From the founder of Bodega Numanthia, and I think this is better than the Numanthia. Wish I bought more. — 4 years ago

Eugene Kim

9.9

2001 Vega de Toro Numanthia. Awesome wine, fruity, leather, silky tannins. — 11 years ago

Andrew Lampasone

Owner Wine Watch Selections

9.6

Hazelnuts toasty vanilla fresh baked apple pie very rich biscuit and hints of coffee. Very developed 7 people sharing a dream numanthia the name of a city that everyone burned instead of surrender phylloxera in 1910 resisted last year only 6 inches of raine temperature 110 to 5 flavors intense too much for regular technique wines to be eaten with fork and knife. 2009 wArm vintage before num very old techniques grapes used to go to ribera and Rioja. Techniques cold maceration. Tinto del toro skins thicker, denser clusters so big they can damage your palate they taste the grapes every two days to see if the grapes are ripe. Massive tannins mean you have to be very careful with the tannin extraction big tannins usually better for the palate small tannins more astringent 6% alcohol they get the skins off so they stop extracting the tannins. — 12 years ago

ESF

9.5

Peaking right now, don’t wait: amber bricking on edge, black & red fruit - deep reservoir of ripe intense aromas & flavors, baking spices, worn leather, licorice, mineral - so expressive, massive on palate, beautifully balanced, tamed from so many years in bottle. Perfect accompaniment to my Saturday night T-Bone — 7 months ago

Mark Flesher

9.4

Out of the 4 wines opened at The Bird, this one edged out the Numanthia 12 by a hair. Quite similar profiles IMO. This Walla Walla Syrah was quite enjoyable with dark black fruit on the front. Consistent with the 2015 I tasted a bit ago but IMO, this one had a bit more of a smoked beef flavor in the middle that the dark sweet and still youthful fruit gave way. Chose this as the "food" wine since most chose the Bird Burger (a grass fed beef burger)....it went rather well. Popular with the crowd of novices and winos, the smoky finish was very complementary. Maybe I might acquire a few of these WA Syrahs afterall to have for these purposes....(not a word, @Shay A .... 😆) — 6 years ago