Vinsacro (formerly Valsacro) Rioja

Vinsacro (formerly Valsacro) Rioja

2012 Vinsacro Rioja - 92 PTS - VINOUS

vinous logo"(raised for 16 months in new and used American oak barrels) Deep, bright-rimmed ruby. Expressive, mineral-accented aromas of ripe dark berries, incense and smoky minerals, with vanilla and licorice undertones. Sweet, spicy and focused in the mouth, offering juicy blueberry and cherry liqueur flavors that are enlivened by a peppery spice accent. Smoothly combines richness and vivacity and finishes with impressive focus, lingering sweetness and supple tannins that build slowly and add gentle grip. - Josh Raynolds"
- Antonio Galloni's Vinous (February 2019), 92 pts

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2015 Vinsacro Rioja - 90 PTS - WA

wa90"I tasted six vintages of a red blend produced with 50% Tempranillo, 10% Mazuelo, and the rest Vidau (an old field blend where Garnacha dominates but there's also Tempranillo and Graciano), the youngest of which was the 2015 Vinsacro. It fermented in stainless steel vats with indigenous yeasts and matured in new French (80%) and American (20%) oak barrels for 18 months, during which time the wine was racked four times. It's ripe, heady, toasty and exuberant. The palate is medium to full-bodied with dusty tannins, lacking a bit in the middle. 24,000 bottles produced. - Luis Gutiérrez"
- Robert Parker's Wine Advocate (Issue #235, February 2018), 90 pts

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2012 Vinsacro Rioja - 90 PTS - WINE VALUE - WA

wa90"The 2012 Rioja, a blend of 55% Tempranillo, 20% Granacha, 10% Mazuelo, 10% Graciano and the rest Monastrell, was aged in American oak casks for 16 months. This beautiful, deep ruby/purple-colored wine offers up notes of lead pencil shavings, licorice, white chocolate, baking spices and blackcurrant liqueur. It is lush, medium to full-bodied and ripe, but beautifully balanced, pure and powerful. Drink it over the next 5-7 years."
- Robert Parker's Wine Advocate (March 2016), 90 pts - Excellent Wine Values for Under $25

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2011 Vinsacro (formerly Valsacro) Rioja - 90 PTS - WA

wa90"The 2011 Vinsacro is a mixture of their old field blend they refer to as though it was a single variety and call Vidau. The fruit is ripe and leaning more toward blackberries and blackcurrants with some spicy oak notes. It has some tannins that need polishing in bottle. 100,000 bottles. - Luis Gutierrez"
- Robert Parker's The Wine Advocate (April 2015), 90 pts

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2011 Vinsacro (formerly Valsacro) Rioja - 92 PTS - IWC

tanzer iwc 92 pts"(all tempranillo): Bright purple. Heady, oak-spiced aromas of black and blue fruits, cigar box and cola, with a sexy floral nuance emerging with aeration. Seductively sweet and expansive, offering intense blueberry, cassis and vanilla bean flavors that deliver liqueur-like intensity and depth. Seamless in texture, with slow-building tannins adding shape to the clinging, smoky finish. In a distinctly modern style and awfully easy to drink now. - Josh Raynolds"
- Stephen Tanzer's International Wine Cellar (Sept/Oct 2014), 92 pts

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2005 Valsacro Rioja - 89 PTS - WE

wine enthusiast 89 pts"Having not seen the Valsacro wines for several years, it's nice to know that they are up to good things. This is a dark wine dominated by aromas of cassis liqueur and earth. It's lively and structured, with layers of toasted berry, chocolate and black pepper flavors. Shows a lot of shadings and trimmings, including creamy oak on the finish. Drink now and over the next two years. - Michael Schachner"
- Wine Enthusiast (August 1st 2010), 89 pts

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2005 Valsacro Rioja - Hogshead Wine Blog - **(*)

hogsheadlogo"This wine is a blend of 50% Tempranillo, 40% Garnacha, and 10% Mazuelo aged in French and American oak. Tasted over two nights the youthful nose revealed concentrated blueberries, soft spices, and undertones of vanilla. In the mouth the blue and black fruit is a touch lighter than on the nose. There is a smooth texture to this approachable and modern wine. There is a dark core which is a touch spicy with salivating acidity on the sides of the tongue and dark fruit in the finish. Now-2019."
- Hogshead wine blog (July 17th 2012),**(*)

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