El Puntido Tempranillo 2006 (WN-114-06)

Region: Rioja - Rating: 94 - '...loaded with luscious fruit...'

Price: $68.40
Out Of Stock Email me when available
El Puntido Tempranillo 2006
Out Of Stock Email me when available


  • Lively with gentle tannins
  • Dense, round, and smooth
  • Made with 100% Tempranillo grapes

94 Points - "The 2006 El Puntido comes from the single vineyard of the same name planted in 1975. It was aged in new French oak for 18 months. Purple-colored, it delivers a fragrant nose of wood smoke, espresso, Asian spices, black cherry, and blackberry. Dense, round and smooth-textured, this opulent effort is loaded with luscious fruit and has enough structure to evolve for 6-8 years. Drink this lengthy Rioja from 2016 to 2026." -The Wine Advocate, April 27, 2010.

COMPOSITION: 100% Tempranillo

95 Points - [Refers to previous vintage] - "Our wine of the year in 2007 (the ’04 El Puntido) is back with a vengeance in the 2005 vintage. This is a deep-fruited modern specimen with that elusive mix of floral, fruit and meaty characteristics. The palate is ripe and everlasting, with berry, coffee and hickory flavors. Long and calm on the finish, with amazing texture. An excellent encore to the prior year’s achievement." -Michael Schachner, Wine Enthusiast, December 15, 2008.

96 Points - [Refers to 2004 vintage] - Wine Enthusiast's #1 Wine of 2007 - "Ruby. Earthy cherry and dark berry scents, accompanied by graphite and licorice root. Starts off solid and a bit clenched but aeration brings out sweeter kirsch and floral flavors. The finish shows cherry, chocolate and espresso." -Wine Enthusiast

The grapes for this wine come from the vineyard El Puntido, 62 acres in Rioja Alavesa. The vineyard was planted in 1975 with high density plantings on trellis and is organically fertilized every 2 years.

Carefully hand-harvested in boxes, from the last week of October, only perfectly healthy, ripe grapes were chosen. Destemmed by hand with a rigorous inspection of every grape.

Fermented and aged for 18 months in French oak barrels. Malolactic fermentation in new French Bordelaise oak barrels.

May we suggest?