Thanks guys for your help,
After all, that bottle is bad and I'm quite disappointed as wanted to try a young Tampranillo which show varietals characteristic after reading recommendation in wine book by Jancis Robinson. It took me a hard time looking for minimum oak influence copies. As it's cheap and not a mainstream style. Not many merchant willing to carry I guess...
However, I still haven't give up yet, That bottle is a Vina Allbali Tampranillo 2002 from Valdepena, Spain. Not even a Crianza class so I guess it's not wooded at most old wood.
Should I go back and get another bottle or another vintage of the same wine, If not any suggestion? How about Corona by Torres, but it's still age for 6 months in wood which is good enough to be crianza although it's not labelled so. Would I able to taste the fruit unadulterated?
> I have recently open a bottle of Spanish un-oak Tampranillo.
> > It smell like rotten egg. But slowly fade off with time in the glass. I
> > smell the cork but it smell fine. It's the first time I've tried un-oak
> > Tampranillo, just wondering is it normal or the wine is corked. > >
> > Question, How corked wine smell and when the wine is corked, does the cork
> > itself smell bad too?
> > I've drunk many wine and I've never encounter faulty one before. >
> Eric, "rotten egg" odors are an indication of the presence of hydrogen
> sulfide, a "reductive" wine fault that can result from - among other
> things - malnourished yeast during fermentation or improper handling
> of the wine when it is on the lees (dead yeast cells). As you
> observed, the smell of hydrogen sulfide often "blows off" with
> exposure to air, at least in relatively minor cases. A subtly corked
> bottle, on the other hand, might be detectable only to those familiar
> with a given wine as an absence of fruit. Aromas in more extreme
> examples of corkiness are most often described along the lines of
> "musty" and/or "damp cardboard". People vary widely in their ability
> to detect TCA, the chemical responsible for corked bottles but just
> about everyone can smell hydrogen sulfide. A corked bottle tends to
> get worse, not better, with air. The rotten egg odors you noticed
> cannot be called "normal" but your bottle was not likely corked, both
> because the smell is wrong and because it declined with time - unless
> you were unfortunate enough to find a bottle that was corked in
> *addition* to having a hydrogen sulfide problem!
>
> - Mark W.