Grapes: 100% Tinta de Toro
The grapes come from the vineyards having belonged to Elias Mora, which he cultivated for 40 years and for whom the wine is named. The vines are a Tempranillo clone that yields small berries and is planted on small slopes with rocky soil.
Harvested at the end of September. The wine was fermented in small stainless steel tanks for 22 days. After the malolactic fermentation,
the wine was aged for 12 months in second-fill American and French oak barrels. Clarification with egg whites was done before bottling. The wine was bottled without filtration or stabilization.
Dark and sweet
smelling, with mocha, tobacco, briar and a whiff
of dried hard cheese. The palate has a rich feel to
it and good framing from healthy acidity and tannins,
while the flavors of black fruit and berries
are bright and forward. Round, chewy, warm and
ready to run. Best if held for another year or so. Issue 2213, December 15, '09
Stephen Tanzer's International Wine Cellar
Bright violet. Seductively perfumed bouquet of blackberry preserves, Asian spices and minerals, with a mounting cherry pit quality. Tangy, mineral-accented red and dark berry flavors are firmed by dusty tannins and given bite by a bitter cherry skin quality. The tannins gain strength on the finish, lending structure to the impressively persistent dark fruit flavors. This deserves patience. 90(+?) points Issue 145, July/Aug '09
Deep cherry color, with a garnet rim. Aromas of candied fruits, fine cocoa, and toast. In the mouth the wine is flavorful, long, full, mineral. Issue 2010
San Jose Mercury News
The 2006 Elias Mora Crianza displays lively raspberry and strawberry and a little more structure. On Wine: The Spanish wines of Toro Laurie Daniel
Click here for the full article.
Issue October 28, '09