Winemaker Notes
Professional Ratings
-
Robert Parker's Wine Advocate
The 2014 Aalto is produced with Tempranillo from different zones of Ribera del Duero aged in oak barrels, some 70% of them new, for 16 months, a little bit less than in previous years when the wine was aged for some 18 months. They now use some grapes from new vineyards they started planting in the year 2000. The nose has plenty of black fruit, with something earthy, including hints of graphite and lead pencil. It has a classical, somehow Bordelaise, profile with sweet spices and cedar wood; it's ripe without excess. The palate is full-bodied and powerful, with good balance, in an XL style, as the wine hits the scales at 15% alcohol. The tannins are very polished, with some grainy texture and good freshness. This is ready now and should also be able to age nicely in bottle, set to be a commercial success, with the typical Aalto profile.
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.