Our vintages of Numanthia wine currently include: 2004
Flickinger Fine Wines' inventory of Numanthia wine is listed below. We have an excellent and vast assortment of fine wines to choose from. If you do not see what you are looking for, give us a call and we can suggest another Numanthia vintage or even another producer that we are sure you will enjoy.
|WA 100 (2/2007): Believe it or not, the 2004 Termanthia is even better than the Numanthia. From an 11 acre plot, 2600 feet above sea level, planted with 100+-year-old ungrafted vines, the yields were well under 1 ton of fruit per acre. The wine was barrel fermented and received the “200% new oak” treatment over 20 months before being bottled unfined and unfiltered. Opaque purple-colored, the wine has an awesome nose which is already multi-faceted. There are elements of pain grille, lead pencil, mineral, violets, blueberry and blackberry with just a bit more subtlety and nuance than its two colleagues. On the palate the wine is an infant developmentally with densely packed ripe fruit, sensational balance, and a seamlessness that must be tasted to be believed. It should age like a great vintage of Lafite or Latour and have at least a 50 year life span. If you have a soul, sell it to the devil for a few bottles of this extraordinary liquid. There are only 1500 bottles for the American market.|
WS 96 (11/2007): Powerful yet graceful, this red shows concentration, intensity and elegance. Oak is dominant now, with luscious mocha, dark chocolate and toasty flavors, but there's plenty of ripe black fruit underneath. Massive tannins are so well-integrated the wine feels plush, and lively acidity keeps this balanced. Best from 2010 through 2020. 125 cases imported.
IWC 94 (10/2007): Inky purple. Pungent cherry, cassis, licorice, violet and graphite on the nose, with a peppery undercurrent. Concentrated dark fruit flavors offer outstanding clarity and thrust, with sweet cherry and blackberry flavors joined by candied licorice, zesty minerality and bitter chocolate. Fine-grained tannins add structure and focus on the strikingly long, youthfully bitter finish. With air the fruit turned darker and gained power, but at no expense to vivacity. Needs time.