ON THE NOSE:
Upon popping this 100% Tinto Fino (Tempranillo) Spanish wine smelled like a used wet sponge (which I actually liked), but within moments it became creamy and full of vanilla; while no fruit-bomb it is already obvious that this bottle is not an old-world stink-bomb either. We like these middle-of-the-roaders! There is plenty of fine primary cherry fruit here, along with raspberry and even some cranberry, all coming straight at you, directly into the nose, riding on the fumes of the alcohol (14.5%); I’m not saying the alcohol vapors are strong, it's that they propel the fruit into the nostrils, and to distinguish the secondary- or tertiary-tiered bouquet – which is indeed extant – one has to smell above and below this fruit missile. We notice spice in the upper nose: nutmeg, white pepper, and this is where the vanilla resides as well. There is a definite sense of an eggnog flavor profile offered here, perhaps brought to mind from the nutmeg aroma, but, combined with the creamy aspect, eggnog is what we are reminded of. Mmmm … eggnog season is coming!
ON THE PALATE:
This wine is relatively light, and gives a light feel in the mouth, but the tannic structure is wonderfully present which makes up for a less opulent mouthfeel. The acidity seems low but could just be a bit out of balance with the tannins, which is actually quite in line with the style that Darcey and I appreciate. The alcohol is wonderfully integrated. The wine dries the mouth quite nicely in our opinion, leaving the gums a bit puckered in a prefect, satisfying manner. We’ve only had this wine open for ten minutes and we are enjoying it tremendously already; hopefully we’ll exercise some restraint and afford this Spanish beauty some time to flex its muscles and spread its charms. We’ve learned to sip, but tasting the wine at every utterance of its discourse is what keeps us "wine enthusiasts" as opposed to mere consumers.
This stuff is good, people: real good! So good that Darcey and I enjoyed it for the rest of the night and completely dismissed the tasting notes. I thought I would remember what to write, but it has been weeks since we shared this bottle and I simply cannot recall another thing to say about it. It was, however, soft, supple, and wonderful. Sorry for the stunted and disjointed tasting notes, but this bottle was easily worth $24, and was extremely good to the last drop. I do recall we wanted to give it a 92 … so there you have it.
(Click here for an explanation of our ratings ...)
Our Rating: 92
Would we drink it again? 
Most certainly!
Would we buy it again?
At $24 for this quality makes this a no-brainer buy-again-in-the-next-case wine for us.
Winemaker's notes
This wine was made from truly top-quality grapes of excellent ripeness, which is demonstrated from the beginning to the end of the tasting. The wine displays an intense colour with a bluish rim and a cherry-red core. Attractive, perfectly integrated fruit aromas come to the fore with power and concentration.
Other notes
"The reasonably priced 2004 Emilio Moro is a terrific Ribera del Duero aged in equal parts French and American oak prior to bottling. Its dense ruby/purple color is followed by a projected nose of blackberries, currants, cherries, smoky oak, and crushed rocks. Terrific texture, super purity, an opulent, full-bodied palate, and a long, heady finish suggest it will keep for 7-8 years."
- The Wine Advocate
"Medium red. Floral and spicy on the nose, with fresh red fruit aromas and notes of minerals and coffee. Sweet, nicely focused red fruit flavors (especially pomegranate) are lifted by bright acidity. Finishes brisk and sweet, with very good length and a lingering impression of tangy red berries."
- IWC
About the Ribera del Duero Region of Spain
One of Spain's truly legendary winemaking regions, the pristinely rural Ribera de Duero in central Spain is home to some of the world's best and most exclusive red wines. Laid out on a sprawling plateau along the banks of the Duero River, just 120km north of Madrid, Ribera del Duero is a land of extremes. Biting winters, sun-bleached summers and high altitudes work hand-in-hand with clayey, silty and limestone soils to create the ideal conditions for Tinto Fino, the local name for the Tempranillo grape, which makes up 95 percent of wine production.
The heart of the Ribera del Duero is the Milla de Oro, or Golden Mile, a short strip of land hugging the Duero River (which runs west toward Portugal, slicing through the Spanish wine regions of Toro and Rueda before becoming the Duoro and nourishing Portugal's Duoro and Porto regions). The Milla de Oro looks no different than the countless rows of vineyards cutting across the landscape nearby, but this is the home of iconic wineries like Vega Sicilia, Pingus, Abadia Retuerta and Mauro. It was the unique terroir here that first proved that this oftentimes harsh and arid region was capable of producing exquisitely expressive reds that would become renowned worldwide.
If you're searching for bold reds, look no further. Ribera del Duero answers the call with aromatic Tinto Fino wines that seduce with their intensity and balance. Miniscule quantities of Cabernet Sauvignon, Syrah, Garnacha, Malbec and Merlot are also grown, although these varieties are used almost exclusively for blending. You can expect a top Ribera del Duero to be above all structured, with good body and powerful fruit flavors that rub shoulders with none-too-subtle woody notes. Excellent vintages include 1989, 1995, 1996, 1999, 2001 and 2004.
