Bodegas Ego
Goru 18 M Monastrell Cabernet Sauvignon


I rated lower at the beginning. Than I decanted it for an hour or so... Completely different,
I rated lower at the beginning. Than I decanted it for an hour or so... Completely different,
5 people found it helpfulDec 16th, 2016
Fruity and full bodied. Needs to aerate
Fruity and full bodied. Needs to aerate
1 person found it helpfulSep 21st, 2017
Another great expressive blend based on Monastrell this time with CS, resulting in a beautiful and robust wine. Deep dark color, expensive aromatic nose with a touch of medicine, black crushed cherries, spices, mint, pine, cedar wood and coffee, full robust body, round, rich, intense with dry tannins and a long finish. Needs a bit more time. My score 89, drink to 2028.
Another great expressive blend based on Monastrell this time with CS, resulting in a beautiful and robust wine. Deep dark color, expensive aromatic nose with a touch of medicine, black crushed cherries, spices, mint, pine, cedar wood and coffee, full robust body, round, rich, intense with dry tannins and a long finish. Needs a bit more time. My score 89, drink to 2028.
1 person found it helpfulMar 3rd, 2016
Pretty solid all way round: dark inky generous red & black fruit mingled with some well integrated wood minerals, clay, subtle spice & Earth. Mid to heavy weight w/suave tannins & cohesive finish.
Pretty solid all way round: dark inky generous red & black fruit mingled with some well integrated wood minerals, clay, subtle spice & Earth. Mid to heavy weight w/suave tannins & cohesive finish.
Feb 29th, 2020
Very bright, medium tannins. Alcohol shows a bit, but otherwise enjoyable. With lobster and black spaghetti.
Very bright, medium tannins. Alcohol shows a bit, but otherwise enjoyable. With lobster and black spaghetti.
Aug 21st, 2019
Big juicy red with bags of fruit, dark cherry and spice. Smooth tannins, worked well with a varied menu of dishes
Big juicy red with bags of fruit, dark cherry and spice. Smooth tannins, worked well with a varied menu of dishes
Nov 4th, 2017