• Bodegas Elias Mora Reserva wine bottle from Toro, Spain
  • Bodegas Elias Mora Reserva wine bottle from Toro, Spain

Bodegas Elias Mora Reserva

24 months French barrel-aged Reserva from Toro's ancient pre-phylloxera Tinta de Toro vines • Designed for long ageing • Velvety and elegant organic expression from clay and Pliocene limestone soils

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$132
$148
$132
Tax included.

Region : Toro, Spain

Product Type : Tinta de Toro

Vintage: 2014
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Elías Mora Reserva is made from old Tinta de Toro vines on clay and limestone soils and aged 24 months in French oak, designed for long ageing.

Deep purple-black, it offers ripe blueberry, espresso and lavender, with blackberry, cedar and a little smoke.

Full-bodied and velvety, with smooth tannins and vivid fruit, it is both powerful and poised, finishing long with blueberry and spice.

Serve with roast venison, beef fillet or slow-braised oxtail.

Want to know more about this wine? Check out the tasting notes and wine attributes

Wine details
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15% ABV - 750 ml - Toro DO, Castilla y León, Spain

Rating: Top-rated wine

Sustainability
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Organic farming methods with exclusively natural materials including oak, cork, and glass, traditional gobelet vine training requiring manual harvest, pre-phylloxera Tinta de Toro vines up to 80 years old, and environmentally respectful viticulture between Duero and Hornija rivers

Tasting notes
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Deep purple-black with fine garnet edge. Refined and complex nose of ripe blueberry, espresso, and lavender with elegant notes of blackberry, cedar, and subtle smoke. The 24 months in French oak deliver beautifully integrated toasty complexity. Full-bodied and velvety on the palate with smooth, well-balanced tannins and vivid fruit intensity. The wine is both powerful and poised with excellent structure for long ageing. Exceptionally long finish with lingering blueberry, dark spice, and mineral elegance.

Serving temperature
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Serve at 16-18 °C

Food pairings
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Roasted rack of venison with blackcurrant sauce, prime beef fillet with truffle butter, aged Parmigiano-Reggiano, slow-braised oxtail stew; Asian pairings: Tandoori lamb rack with saffron rice, Japanese braised pork kakuni, Chinese five-spice duck breast, Korean jjimdak braised chicken

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