Starter Spanish - Finca Resalso 2007 from Emilio Moro

June 24, 11:11 PMBoston Wine ExaminerJulia Timakhovich

Previous Next

Comment Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the Boston Wine Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

Spanish wines are still some of the most undiscovered for the sheer spectrum of flavors they can provide.

The two most famous wine-exporting regions of Spain are Rioja and Ribera del Duero. They export wines which are highly acclaimed, widely available, and priced to match the demand--especially Ribera del Duero. Virtually unknown in the 1980s, it sprang to international attention as the modern marvel of Spain. This land has an extreme continental climate--very dry summers and hard winters--and produces world-famous Tempranillo, or Tinto Fino as they call it, thanks in part to famous winemakers such as Vega Sicilia and Emilio Moro. 

Emilio Moro is a family-run winery dating back many years. They produce some of the purest, finest expressions of the Tinto Fino grape--with corresponding price tags for their efforts. However, here is a wild card worth tasting, as it's only about $15/bottle - Finca Resalso 2007.

Finca Resalso is the name of the first vineyard planted in 1932, the same year that Emilio Moro was born.

Made from 100% Tinto Fino, this is an teaser wine of the collection. It's made to be drunk young. It spends about 4 months in French oak (producing less aggressive woody flavors than American oak) and comes from 5 to 15 year old vines. And it's a treat for the price.

It could almost pass for a California style wine in its full-bodied texture, bold flavors, and paying homage to the grape. It has all the tannins and restraint of a young wine, but shocks with flavors of tart berries, chocolate, and ripe fruit--minus the heat of too much alcohol that usually characterizes wines like this. Alcohol on this is on a highter side, 14.5%, but it doesn't jump out or overpower.

This makes for a good partner to spicy poultry protein - buffalo wings, etc. Friendly on the palate and friendly on your wallet.