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  • 2001 Sierra Cantabria Finca el Bosque

2001 Sierra Cantabria Finca el Bosque

  • 93 WA
  • 93 WS
  • 93 IWC
  • Variety

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SKU: 124073-2001-750

This item is available by the case only


This is a final sale item

Not eligible for cancellations or refunds

  • International Wine Cellar | Rating: 93

    ($125; 100% tempranillo) Deep, saturated ruby. Initially mute nose opened to show blackberry, currant, plum, game and expensive French oak (the wine went through its malolactic fermentation in new barrels). Fat, sweet and superconcentrated, with sappy crushed berry flavors and a complicating saline quality. Superripe and impressively dense, in need of a couple years of additional bottle aging. Also tasted: 2002 Rioja. (Fine Estates From Spain Dedham MA)
    Author: Stephen Tanzer
    Issue: September/October 2004
  • Wine Spectator | Rating: 93

    Brooding powerhouse. This massive red coats the palate with ripe fruit flavors of blackberry and cassis, with mouthfilling tannins and plenty of chocolate and espresso notes from oak. Impressive concentration; it needs hearty food for balance. 470 cases made.
    Drink Dates: 2006+
    Author: Thomas Matthews
  • Wine Advocate | Rating: 93

    The debut release of the 100% Tempranillo cuvee from a 3.66 acre vineyard planted in 1973, the 2001 El Bosque is spectacular. It spent 16 months in new French oak, and was bottled unfiltered. Sadly, there are only 50 cases for the USA. An opaque purple color is accompanied by a gorgeous bouquet of graphite, black currants, licorice, espresso, and chocolate. This full-bodied, dense, concentrated red requires another 2-3 years of cellaring because of its elevated tannin, but it should last for 10-15 years. It is very impressive. This winery consistently makes the pages of this publication's best buy section regardless of vintage.
    Drink Dates: 2004-2019
    Author: Robert Parker
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  • Discover the very best wines from the top producers in this region. 

    Tempranillo is indigenous to Spain and is the country’s most-planted variety. It has thick skin and medium acidity and requires sufficient warmth to develop its signature aromas. In order to maintain acidity during growth to produce a well-balanced wine, the best sites must have a high diurnal temperature range. The best examples of these sites can be found in the high-altitude locations of La Rioja and Castilla y León. Here producers such as Artadi, Pingus, Numanthia-Termes, and Vega Sicilia make full-bodied, age-worthy wines with concentrated flavors of red cherry, tobacco, cured meat, and dried figs, as well as dill and vanilla from long periods in American oak.

    Tempranillo’s savory flavors pair well with cured meats (particularly Spain’s famous Jamón Iberico de Bellota), roasted vegetables, barbeque-grilled meats, smoky dishes, corn-based dishes, and Mexican cuisine. 

    Collector Data For This Wine

    • 199 bottles owned
    • 34 collectors