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The 2005 San Roman is 100% Tempranillo from Toro in Spain and the ABV is 14.5%. The 2007 Rudi Pichler Kirchweg Smaragd is 100% Riesling from the Wachau in Austria and the ABV is 13%.
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: The best combined price on Wine Searcher for these wines is $103.96 as of today!
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2005 SAN ROMAN TORO
"We would not have expected anything to match the stellar 2004 San Roman, but this newest vintage is up to the task. It`s opaque as midnight without a moon, and the nose is a delectable blend of vanilla, spice, hickory, mocha and meaty blackberry. The palate is both magnetic and sly; it pumps black fruit galore, but augments things with controlled chocolate and spice. Finishes a mile long, with cream, intensity and guile. This wine does not mess around. Best from 2010â2016." -95 points Wine Enthusiast
"The 2005 San Roman is 100% Tinta de Toro (Tempranillo) sourced from the estate's older, higher elevation vineyards. It was aged for 23 months in a mix of new French oak and seasoned American oak and bottled without filtration. Opaque purple-colored, it gives up a superb perfume of pain grille, pencil lead, mineral, spice box, espresso, and wild black cherry. Layered on the palate, it has tons of succulent fruit, plenty of spice, underlying tannin, outstanding concentration, and a lengthy finish. This muscular effort demands 6-8 years of additional bottle age and will offer prime drinking from 2016 to 2030. Maurodos is operated by the renowned Mariano Garcia." -92 points- Jay Miller- Wine Advocate
"Vivid ruby. Brooding aromas of blackberry, cherry-cola, flowers and smoky minerals. Strikingly sweet and seductive on the palate, which offers deep, palate-staining red and dark berry compote character and hints of vanilla and brown spices. Fine-grained tannins frame the fruit and add structure to the long, impressively pure and spicy finish, which repeats the floral and mineral notes. Sexy stuff and delicious right now." -92 points- Josh Raynolds- International Wine Cellar
"Black currant and cola flavors are open and sweet in this round, plush red. It has dense, well-integrated tannins and just enough acidity for balance. An international style. Drink now through 2015. 7,250 cases made." -91 points Wine Spectator
More about this wine!
Mariano Garcia`s interest in Toro began in 1995, studying various terroirs with different mesoclimates and the characteristics and potential of the Tinta de Toro and Garnacha grape varieties. The purpose of these experiments was to get powerful yet elegant wines with subtle tannins and alcohol-acidity balance.
Harvested at 30% lower yields than other recent vintages and two weeks earlier than normal due to the drought conditions in central Spain. Older vineyards and those at higher elevations showed more complete and regular ripening. All fruit was hand harvested with varieties and vineyards being vinified separately to respect the characteristics of the different terroirs. The wine was fermented / macerated for 20 days and aged for 23 months in new French oak and semi-new American oak barrels. Bottled without filtration.
More about this winery:
Bodegas y Vinedos Maurodos owns 55 hectares in the villages of Villaester and San Roman de Hornija, planted mainly with Tinta de Toro, which come from the same family as Tempranillo, but adapted to Toro over centuries. This adaptation has lead to smaller berries which in turn lead to deeper color and more intense aroma and structure than typical of Tempranillo from other regions. It is possible to separate two different soil areas, in Villaester the soil has sand and clay with some gravels, while in San Roman the soil is more stony. Grapes mature sooner in San Roman than Villaester. The vines range in age up to 70 years old and are pruned to grow as bushes rather than on vertical trellises. On the vines the grapes hang low under a rounded canopy of leaves that protects them from scorching summer temperatures. This type of pruning concentrates the flavor of the grapes as it naturally limits the yield of grapes for each vine.
2007 RUDI PICHLER RIESLING KIRCHWEG SMARAGD
"Pale green-yellow. Smoky flint and lime zest complicated by blossom honey, lemon thyme and apricot on the nose. Tightly knit and precisely structured, with a spine of lemony acidity lending finesse. The streamlined finish exhibits a cool mineral character. Today this wine makes a rather shy impression: it will no doubt require more time to reveal its underlying complexity, breadth and power." - 94 Points - Peter Moser - International Wine Cellar
"Very rich and powerful. Concentrated flavors of Fuji apple, white cherry, peach and spice are supported by a vibrant core of fresh acidity. The plush finish has spice and lemon curd. Drink now through 2017. 333 cases made." -93 Points - Wine Spectator
"Whereas his Steinriegel Riesling was picked at one time, it took several passes, says Pichler, to optimize the fruit for his 2007 Riesling Smaragd Kirchweg. The result combines some of the mineral-broth aspect of Chablis with the shimmering sense of mineral, citrus, and pit fruit exchange that only Riesling can achieve. Pungent lime zest, herbs, brown spices, and white pepper inform the finish. There is cooling refreshment but also a tartness about this that some tasters will no doubt prefer to see resolved. Whether time in bottle will have that effect I am unsure. But this stimulating wine will certainly offer interesting table service over at least the next 4-5 years."
"Pichlerâs 2007s differ very little in gross chemistry from his 2006s â including the high alcohol of several Gruner Veltliner â yet they have dramatically different personalities. Pichler compares them with his 1997s, and perhaps time in bottle will more clearly bear out that high praise. Rudi Pichler is a great believer in watchfully letting nature take its course and although some of his 2007s came in with pH levels many growers would consider alarmingly high he gave no thought to adjusting them, and the finished wines bear him out, displaying the vivacity and freshness typical of 2007." -90 Points - David Schildknecht - Wine Advocate
"Rudi Pichler, Jr. took over the family estate in 1997 and since then
has convincingly demonstrated that he belongs in the top rank of
Wachau winegrowers. Whether in difficult vintages like 2000 and
2003, or near-perfect ones like 1997 and 1999, Pichlerâs wines always
show a finely poised depth and remarkable individuality of character.
Heâs achieved this by not being afraid to take risks in the vineyards or
in the cellar."
"Pichler rejected enological school, and opted instead for
hands-on training, most notably with Josef Jamek in the neighboring
village of Joching. He furthered his education by tasting wines from
around the world: âI learned winemaking by winetasting,â Pichler says.
He is one of the few producers in the Wachau who favors macerating
his white wine grapes with the skins: He believes it increases the expression
of terroir and brings better structure and harmony to the wine." -IMPORTER
"After destemming and pressing, the juice is left on the skins, up to 12
hours for Federspiel and 16 hours for Smaragd. âSkin contact is a very
important part of my vinification,â says Pichler, âbecause the skin is like
the fingerprint of the terroir of the vineyard and the vine.â He eschews
sulfur during this process, using only a blanket of carbon dioxide to prevent
oxidation. âSulfites level the character of the grape and the soil, and
also destroy the fine differences of the aromas,â Pichler says.
Pichler is fanatic about making wines that express terroir. âFor me,
the highest aim is to get the earth in the bottle,â he says. -IMPORTER