Beronia Reserva 2008
Natalie's tasting note, score, food pairings and recipes for this wine
Reviewed February 2, 2013 by Natalie MacLean
Opinions about wine differ greatly as the experience is subjective. You may find it helpful to compare this critical evaluation of the wine with mine as well as your own:
|Jennifer Wilson rated this wine as 91/100 with the following review:|
Bought after wine tasting in burligton on recommendation from teacher. Not part of class.
|Dan Trcka rated this wine as 89/100 with the following review:|
The 2008 Beronia Reserva has intense aromas of cherry, dark chocolate, toasted oak, coconut and vanilla. It has light to medium body, integrated, has refined tannins (decant for 15-30 min) and the finish is long. It is overpowered by toasted vanilla/oak without the support of the fruit – hence a sipper, or can be drunk with dominating foods; drink now – 2016. My impression: NICE to BEAUTIFUL, 89 pts – recommended buy for lovers of oak. Tasted Jan/13.
See my wine recommendations readily available at the LCBO here:
|Bob Citren reviewed this wine as follows:|
Lamb and red meat
|Blend of Tempranillo with Graciano and Mazuelo (Carignan), aged in a combo of French and American oak. Brambly raspberry and blackberry, black cherry, vanilla, smoke, anise and black pepper paint a complex aromatic picture. Deep, dark and spicy on the palate with fleshy mouth-coating tannins and a nice, long finish. This really delivers for the price. Source: Vintages Wine Panel, Dec. 2012|
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Serve this wine between 60-65 degrees Farenheit or 15-18 degrees Celsius.