2018 Bodegas Magallanes Selecion Cesar Munoz
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How full and heavy the wine feels in your mouth, like the difference between skimmed milk and cream. More alcohol, sugar and oak ageing make a wine fuller.
The drying, grippy feel on your gums and tongue, as with strong tea. It comes from the skins and seeds of black grapes and from oak, and softens with age.
How much sugar you taste, from dry to sweet. Fruity is not the same as sweet: a dry wine can taste of ripe fruit.
How fresh and juicy the wine is: acidity makes your mouth water. High acidity tastes lively and refreshing, low acidity soft and round.
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The bars follow how sommeliers taste (WSET): body, tannin, sweetness and acidity, each from low to high.
Body: powerful. Like most red wines from ; 14.5% alcohol.
Tannin: tannic. From ; aged in oak.
Sweetness: dry. Red wine from is almost always dry.
Acidity: medium. from the warm climate of .
Aromas: earthy notes, dark fruit and red fruit, typical of
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Log inOne of the most reputed winemakers in the Ribera delivers top wines. One of the highest and coolest vineyards (1000 meters) produces a sturdy, spicy highlight and is a very affordable Ribera. The wine fermented in 8000 liter oak barrels with a gentle vinification to prevent over-extraction. It matures in French oak barrels for 20 months. The Magallanes has a sultry nose of spices, tobacco, violets and blackberries. It is a very beautiful full wine that can still mature for a number of years, otherwise the motto is certainly: Decant. The winemaker is Cesar Muñoz and he has a long experience in viticulture and has worked in France (Madiran), followed by a year at Vega Sicilia. Cesar also worked in Jerez and since 1997 he has led a team of oenologists working with vineyards in Ribera del Duero and other areas such as Costers del Segre, Aragon and Chile
Character
The wine
- 100%
Origin
Bottle
Wine features
Parker
Rating
92
Release Price
$50
Drink Date
2018 - 2024
Reviewed by
Luis Gutiérrez
Issue Date
28th Feb 2017
Source
229, The Wine Advocate
I tasted the 2014 Magallanes, which is produced with Tempranillo grapes from the cooler and higher altitude zone of Ribera del Duero, in the villages of Baños de Valdearado (Burgos) and Bocigas de Perales (Soria), from very old vines at some 900 to 1,000 meters altitude. It fermented in 8,000-liter oak vats with a soft vinification to avoid over-extracting. It matured in French oak barriques for 20 months with one single racking. It has a combination of red and black fruit, and some floral aromas coupled with fine spices, but in a much subtler way than in previous vintages. The plate shows tannins, but it has a lot less astringency than in the past, and feels quite balanced. I also tasted some previous vintages to check the evolution, and they age in the style of a Ribera del Duero of the Mariano García school, integrating the oak nicely, but still tannic after many years. But this 2014 one has a lot less oak and it's approachable now, but it could do with a little more freshness. 15,500 bottles were filled in July 2016.
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James Suckling
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César Muñoz is one of the most renowned winemakers in the area. He worked in Madiran in France for Bodegas Leda and other top wineries such as “Vega Sicilia” in the same area. He has built a solid reputation in the Ribera del Duero area and is an advisory oenologist for numerous companies in Ribera del Duero and Rioja, a source of information in detail. Has a number of wines with Bodegas Magallanes that excel in quality.

Deze volle Tempranillo biedt een geconcentreerd smaakbeeld van zwarte bes en braam met viooltjes, gedroogde kruiden, tabak en een warme laag van Frans eiken die voor stevige maar rijpe tannines en een lange afdronk zorgt. Daardoor sluit hij prachtig aan bij rundvlees, lam, stoofschotels en barbecue omdat de tannines en de rijpe fruitstoffen vet en eiwit verzachten en de kruidige, rokerige tonen de gegrilde of langzaam gegaarde smaken versterken. Kies voor gegrilde entrecote of lamskoteletten met een mooie korst, langzaam gestoofde lamsschenkel of runderstoofpot met tomaat en laurier, of een iets pittige bbq-rub en licht gerookte bereidingen om de wijn extra tot zijn recht te laten komen.
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