Montecastro Ribera del Duero Tinto 2008
Tempranillo from Ribera del Duero, Spain
Packed with varied and complex mineral/fruit elements expressed in a decidedly sauvage style, its extract literally clinging to the sides of the glass. Balance and complexity prevail in a generally sensational taste experience.
Wine Spectator - "Rich, juicy cherry aromas and flavors float through the spiciness of this wine, the finish so smooth it almost feels delicate."
Bodegas Monteastro's 27 acres were purchased in 2001. Its first plantings were in the 2002 and 2003 seasons. The vineyard is located in the Ribera del Duero region of Spain.
To obtain lasting vineyards, we are convinced of the need to be respectful of the environment that we are giving away such a good grape. For this reason, since it was initially worked pesticide treatments using only natural and without herbicides. This requirement also applies to suppliers of grapes that complement our production. In order to certify these techniques of cultivation, our vineyards are in conversion to organic farming.
The winery building was designed by architect Roberto Valle in harmony with the environment of the cave as it did in the Castillo de Penafiel for the Wine Museum. Roberto is the architect who designed the construction of the Wine Museum and the Museum of Penafiel, home of the Roman Almenara. The design combines the white stone of the moor, characteristic of the area, cut with steel and glass on the outside with tinted concrete and wood in the interior. View all Montecastro Wines
About Ribera del DueroView a map of Ribera del Duero wineries (rib-EHR-ah del dwehr-oh)
Notable FactsThe wines of Ribera del Duero are mainly red – white wines here are not exported or revered. The reds come primarily from a variation of Tempranillo, called Tinto Fino or Tinto del Pais in this region. Garnacha and Cabernet Sauvignon are also used, but not so often. The best wines of the area are refreshing yet sturdy and complex, with an ability to age and mature gracefully.
The most popular red varieties of Spain include Tempranillo and Garnacha (Grenache). Whites don't garner quite as much recognition, but there are some regional varieties not to be missed, like Albarino and Verdejo. The popular red regions of Spain include Rioja, known for its outstanding wines of the Tempranillo grape; Ribera del Duero, producing high quality reds from Tempranillo and Garnacha; Galacia, with the sub-region of Rias Baixas, home to the deliciously crisp and floral Albarino grape; and Priorat, a region increasing in popularity with its high-quality cult reds. Other regions of note are Rueda, growing the Verdejo grape, La Mancha, a wide desert region, covered in the most planted white variety in the world, Airen, and Jumilla, making wines based on Monastrell (Mourvedre).
Spain's wine laws are based on the Denominacion de Origen (DO) classification system, devised in the 1930's. A four tiered system, the most basic level is Vina de Mesa (table wine) followed by Vino de la Tierra (country wine), DO and at the top DOC. Currently, only Rioja and Priorat have DOC status, while over 65 DO's scatter the country.
Most DO regions are classified and regulated by how long they age the wines. On a red wine label, one may find the terms Crianza, Reserva or Gran Reserva, denoting the wine's barrel and bottle time. Crianza is usually two years between barrel and bottle (the time in each depends on the DO and/or the winemaker), Reserva up to 4 years and Gran Reserva 5 – 6 years. Classifications of each region and wine are controlled by the region's Consejo Regulador.
Customer ReviewsSign In to Add Your Review0 }div>Related ProductsSimilar to an excellent Bourgogne Rouge or Cru Bourgeois Bordeaux, a joven Ribera has a fresh fruit personality that is ...
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Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.