Ego Bodegas Fuerza 2017
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Spectator
Wine -
Enthusiast
Wine -
Suckling
James
Product Details
Your Rating
Somm Note
Winemaker Notes
Intense cherry-red colour with violet shades. Delicate black fruit aroma with high roast and smoky features. Structured, subtle and smart palate, ripe appetizing and a sweet tannins marked by elegance.
Pair with beef steak with mushrooms, hare, partridge, leg of lamb suckling, lamb, smoked meats, stews and rice with meat, hake stewed, salmon, codfish and red tuna, eggplant with parmesan, blue cheese and cured cheese.
Professional Ratings
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Wine Spectator
This rich red delivers ripe, bold flavors of blackberry and currant, with cola, loamy earth and orange peel accents. Firm tannins support the thick texture, and orange peel acidity keeps this lively. A big wine, showing structure and balance. Monastrell and Cabernet Sauvignon. Drink now through 2031.
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Wine Enthusiast
Black fruit aromas dominate the dark nose and carry to the tightly packed palate. Flavors of spiced berries and toast are the main focus for this blend of Monastrell and Cabernet, enjoyable for those who seek out riper, oaked offerings.
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James Suckling
A modern, spicy and fresh array of ripe summer berries with a core of plum and chocolate flavors and a smooth, fluffy and fleshy palate.
Other Vintages
2015-
Spectator
Wine
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Spectator
Wine
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Parker
Robert
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
Famous for the robust and earthy, black-fruit dominated, Monastrell (known as Mourvedre in France), Jumilla is an arid and hot region in southeastern Spain. Its vine yields tend to be torturously low but this can create wines of exceptional intensity and flavor. Quality combined with accessible price points give the region great recognition on international markets far and wide.
The reds from Jumilla are heady and spicy, packed with fruit and show aromas of dried licorice and herbs. If you like Syrah, Grenache or Pinot noir, a red wine from Jumilla would be a perfect next choice!