Vinedos Alonso del Yerro Ribera del Duero 2006
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Robert -
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Wine
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Robert Parker's Wine Advocate
The 2006 Alonso del Yerro went through malolactic fermentation in new French oak and was aged sur lie for 12 months with batonnage. Purple-colored, it has an enticing bouquet of wood smoke, pencil lead, violets, spice notes, and black cherry jam. Suave, sweet, and layered on the palate, it has loads of savory fruit, excellent concentration, and several years of aging potential. It will be at its best from 2013 to 2026.
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Wine Spectator
This red shows good concentration, with plum, licorice, meat and smoke notes in a thick texture, framed by firm tannins. Needs time to unpack, but makes an impression. This was the better of two bottles. Best from 2010 through 2015. 400 cases imported.
Other Vintages
2008-
Parker
Robert
Notoriously food-friendly, long-lasting and Spain’s most widely planted grape, Tempranillo is the star variety of red wines from Rioja and Ribera del Duero. The Rioja terms Joven, Crianza, Reserva and Gran Reserva indicate both barrel and bottle time before release. Traditionally blended in Rioja with Garnacha, plus a bit of Mazuelo (Carignan) and Graciano, the Tempranillo in Ribera del Duero typically stands alone. Somm Secret—Tempranillo claims many different names depending on location. In Penedès, it is called Ull de Llebre and in Valdepeñas, goes by Cencibel. Known as Tinta Roriz in Portugal, Tempranillo plays an important role in Port wine.
Ribera del Duero, Spanish wine region, is located in northen Spain’s Castilla y León region, just a 2-hour drive from Madrid. While winemaking in this area goes back more than 2000 years, it was in the 1980s that 9 wineries applied for and were granted Denominación de Origen (D.O.) status. Today, more than 300 wineries call Ribera del Duero home, including some of Spain’s most iconic names.
Notable Facts Ribera’s main grape variety, Tempranillo, locally know as Tinto Fino, is perfectly suited to the extreme climate of the region, where it must survive scorching summers and frigid winters. Low yields resulting from conscientious tending to old vines planted in Ribera’s diverse soils types, give Ribera wines a distinctive depth and complexity not found in other Tempranillos. Rich and full-bodied, the spice, dark fruit and smoky flavors in a bold Ribera del Duero will pair well with roasted and grilled meats, Mexican food and tomato-based sauces.