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Mariano Garcia, ex winemaker from Vega Sicilia,

developed an interest in the area of Toro in 1995. He began to study the various terroirs with different microclimates, along with the characteristics and potential of the Tinta de Toro and Garnacha grape varieties. A series of experiements were started with the purpose of getting powerful yet elegant wines with subtle tannins and alcohol-acidity balance.

 

He concluded to harvest at 30% lower yields than other recent vintages and two weeks earlier than normal due to the drought conditions in central Spain. He found that 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. Lastly it was bottled without filtration. The result was a new superstar Spanish red- 

San Roman!  

 

As followers of this outstanding wine know, the results have been spectacular! Of the eight vintages produced, The Wine Advocate has scored each and every wine in the mid-nineties!

 

Arriving in the store tomorrow are bottles, magnums and double magnums!

 

2006 Bodegas Y Vinedos Maurodos San Roman

A Tempranillo Dry Red Table wine from Toro, Castilla Leon, Spain

$59.99 a bottle

 

Wine Advocate # 188, Apr 2010

93 points

The 2006 San Roman is 100% Tinta de Toro aged for 24 months in French and American oak. Aromas of smoke, incense, scorched earth, espresso, and blackberry jump from the glass. Full-bodied and already revealing some complexity, this opulent offering is packed with succulent fruit and enough structure to evolve for 3-4 years. Drink this pleasure-bent effort from 2013 to 2021 if not longer.

 

2007 Bodegas Y Vinedos Maurodos San Roman

A Tempranillo Dry Red Table wine from Toro, Castilla Leon, Spain

 

MAGNUMS:         $129.99

DOUBLE MAGS:   $359.99

 

Wine Advocate # 195, Jun 2011

93 points

The 2007 San Roman is 100% Tinta de Toro aged for 25 months in seasoned French oak. A glass-coating opaque purple color, it gives up an already complex bouquet of toasty oak, pencil lead, damp earth, licorice, tapenade, and blackberry. Layered and multi-dimensional on the palate, it lacks the power of a great vintage such as 2009 but the result is a more immediately friendly wine that can be enjoyed from 2015 to 2022 if not longer.

 

Want to try these wines?

You can, for free, this Saturday at Sunset Corners!

 

Can't make the tasting?

Just flip back this email with an order and we will hold them for you!

Or go to Sunset Corners' Internet site (click at the bottom of this email) and we will deliver them to you!

 

THIS SATURDAY'S TASTINGS:

Three free tastings on one day!

 

WINE TASTING:

The Wines Of Spain, with special guest, San Roman's export manager

 

1+1+1 = 3 Cava Brut (Penedes)

Abadal Picapoll 2008 (Pla de Bages) 91 points, Guia Penin

Prima 2008 (Toro) 91 points, The Wine Advocate

San Roman 2006 (Toro) 93 points, The Wine Advocate

Condita 2007 (Castilla de Leon) 91 points, International Wine Cellar

Ramiro's 2006 (Castilla de Leon) 93 points, International Wine Cellar

 

CHEESE TASTING:

Annabella Buffalo Cheese

MEET THE CHEESEMAKER!

special guest: Cheesemaker Andres Salazar

 

Ovoline Buffalo Milk Mozzarella

Large buffalo mozzarella balls that are traditionally sliced for Caprese Salad or used as a topping for pizza or lasagna.

 

Bocconcini Buffalo Milk Mozzarella

Medium-sized buffalo mozzarella balls that can be sliced and combined with grilled vegetables and mixed salad greens.

  

These farms boast the only 100 percent grass-fed water buffaloes in the world. The water buffaloes are never confined, are never fed grain and are allowed to graze freely on grass year-round. They are regularly moved to fresh pasture to prevent overgrazing and ensure an abundant food supply. This natural raising philosophy results in the authentic free-range milk from which this fresh buffalo mozzarella is made.

 

Water buffaloes are massive, powerful bovine animals with huge curled horns and can weigh more than 2,000 pounds. They have a long history as domestic animals and have been raised for milk and meat for more than 5,000 years on several continents. Their milk contains double the fat, but less than half the cholesterol, of cow milk, making it a highly prized ingredient for a healthier cheese!

 

The milk comes from an impressive herd of more than 3,000 free-range water buffaloes. The buffaloes like to graze with their clan on grass and forbs, but they are also very social animals and make many stops during their day to relax in a cooling mud bath in one of the many ponds and rivers on the farms. Water buffaloes are also highly vocal animals that communicate by snorts, grunts and occasional bellows. They are guided by a keen sense of hearing and smell, which helps make up for their limited eyesight.

 

Because of its delicate nature, buffalo mozzarella always tastes best when it is fresh. Annabella arrives via a three-hour refrigerated flight from Colombia to Miami, where it is immediately sent onward by refrigerated trucks. This batch was flown over on Wednesday - how much fresher can you get?

 

SPIRITS TASTING:

Johnnie Walker Black

 With its origins in the 1870s Old Special Whisky, Johnnie Walker Black Label became simply "Black Label" in 1909. In 2009, the year of its 100th Anniversary celebration, Johnnie Walker Black Label is regarded by experts as the ultimate Scotch deluxe whisky, the benchmark by which all others are measured.

 

Each bottle of Johnnie Walker Black Label is two decades in the planning, draws whisky from the finest distilleries across Scotland and is aged in the finest whisky casks. Each whisky is matured in a slightly different way, due to the intricacies of wood, climate and location. The Master Blender's skill is in blending these whiskies together to create a whisky with an extraordinary range of flavor.

 

A continued focus on quality and style has resulted in Johnnie Walker Black Label earning numerous awards. Today the blend remains as rich and smooth as it was when John Walker's son and grandson were Master Blenders. It has been called "a masterpiece, the Michelangelo's David of the blender's art, the very best in its category" - Charles Maclean, whisky writer, and "the Savoy, the Everest of deluxe whiskies" - Jim Murray, author of Whisky Bible.

 

 

Don't forget the Miami Culinary Food and Wine Experience

Oct 13 -16th

winemaker dinners, wine and food seminars, Sunday Gala Tasting 

Tickets are on sale now!

For more information, or to buy tickets

 

 Click Here

 

 

 Check out or website and store!  

Sunset Corners Internet Store 

 

 

 

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