Grapes: 100% Tinta de Toro (Tempranillo)
The vines from which this wine comes are more than 70 years old and are located in the Senda del Lobo, one of the most respected and famous vineyards of San Roman de la Hornija. This wine is only produced in exceptional vintages. After 12 months in new French oak barrels there is a selection of barrels with an additional 5 months for the selected lots; wine spends a total of 17 months in oak. Fined with egg whites and bottled unfiltered.
The 2003 Gran Elias Mora is sourced from a single 70+-year-old vineyard. Only the best barrels make the cut and the wine is aged for a total of 17 months in new French oak. Nearly black in color, the wine’s perfume consists of pain grille, soy, pencil lead, smoke, black cherry and black currant. It beautifully marries elegance and power on the palate. There are layers of sweet fruit, well-integrated tannin, and great balance. This strong effort will reward 4-6 years of cellaring and provide pleasure through 2020. Issue 169, February '07
Stephen Tanzer's International Wine Cellar
Ruby-red. Powerful, smoky and rich on the nose, with ripe scents of cherry preserves, minerals, roasted coffee and chocolate. Then surprisingly fresh and energetic in the mouth, with tangy red fruit flavors joined on the back by mocha and mineral notes Finishes with silky tannins, a fresh strawberry flavor and a dense, chewy texture. This could be drunk now with a couple hours of decanting. Issue 128, Sept/Oct '06
The name “super-super of the Vickis” is given to this modern, luscious, fine and sophisticated red. Aromas of well-matured fruit with mineral notes and toasted aromas, a touch spicy. Balanced, well structured without being flabby, fleshy, savory, ample. Issue 2007