"The 2012 San Roman is made from the oldest vines in their Toro vineyard. They have reduced the amount of new oak in this vintage. The aromas are very mineral, with notes of red clay and iron, a blend of plums, black and red cherries, and again an earthy touch—elegant and complex, developing meaty notes over time. The palate is full-bodied, fresher than the 2011, with very fine tannins and excellent acidity. This is a superb vintage of San Roman. It is one of the few wines from Toro that truly improves with age.” (Wine Advocate 2015 - Robert Parker)
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Nose
Distinctive and mineral, with notes of black fruit
Palate
Dynamic and lively. Well-integrated oak
Serve
at 16-18°C
Open
1½ hours before
Drink from
2016
Drink before
2022
Production
93,000 bottles
Food and wine pairings
It pairs well with game or lamb stews, a cut of beef, and spicy dishes...
Robert Parker - Wine Advocate
Wine rated (2015 guide) 94/100 (Outstanding wine)
Estate rated "Recommended" (Wine producer recommended by Robert Parker - The Wine Advocate)
About the wine:
The 2012 San Roman is made from the oldest vines in their Toro vineyard. They have reduced the amount of new oak in this vintage. The aromas are very mineral, with notes of red clay and iron, a blend of plums, black and red cherries, and again an earthy touch—elegant and complex, developing meaty notes over time. The palate is full-bodied, fresher than the 2011, with very fine tannins and excellent acidity. This is a superb vintage of San Roman. It is one of the few wines from Toro that truly improves with age.
Guide Penin
Wine rated (2016 guide) 93/100
Customer rating
4.7/5
based on 6 reviews
Review by Mr. THIBAULT E. Published on January 26, 2022
A deep color, silky tannins, a velvety wine, and a long, woody finish—but the woodiness isn't overpowering. It's delicious!
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Review by Mr. DENIS B. Posted on January 10, 2024
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Review by YANN J. Posted on October 28, 2019
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Review by Mr. JEROME L. Posted on April 5, 2017
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Review by Mr. VINCENT M. Posted on January 24, 2017
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Review by Mr. PHILIPPE B. Published on April 25, 2016
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