Arroyo Val Sotillo Ribera del Duero Gran Reserva 1994 Front Label
Arroyo Val Sotillo Ribera del Duero Gran Reserva 1994 Front Label

Arroyo Val Sotillo Ribera del Duero Gran Reserva 1994

  • WS96
  • RP95
750ML / 0% ABV
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Winemaker Notes

Intense cherry red color with garnet hues. Powerful and elegant aroma and sweet black fruit, spicy notes very fine, original mineral notes, truffle, natural coffee, and tea. Deep and rich in nuances. The palate has a great structure and balance, silk touch with body and force but with great finesse, rich, expressive and elegant aromas of mouth. A wine develops slowly and end of fragrant echoes of good fruit and

Critical Acclaim

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WS 96
Wine Spectator
You could get your money's worth just enjoying this wine's aromas, but the flavors are just as expressive and alluring. This complex, harmonious red is dense without heaviness, showing mineral, game, plum, cedar and licorice flavors, balanced and long. A beautiful wine with a long life ahead.
RP 95
Robert Parker's Wine Advocate
The compelling 1994 Valsotillo Gran Reserva is, according to the importer, "a superbo thermonuclear fruit bomb." A famous French-American taster (living in Paris) would call it a "whoop-di-do" wine. It is a remarkably youthful red that has been aged for 2 1/2 years in American oak, and another 2 years in the bottle. There are only 150 cases of this over-sized Ribera del Duero for the United States. It offers a black/purple color as well as a gorgeously sweet bouquet of blackberries, truffles, licorice, and smoke. As the wine sits in the glass, earth, mushroom, and vanillin emerge. It is hugely-extracted and nicely-layered, with mouth-staining levels of extract and tannin. Although it remains young and unevolved for a six-year old wine, it promises to last for 3-4 decades. The tannin is sweet enough to become fully integrated, and acidity is present, but well-integrated. This is a wine for true connoisseurs. Anticipated maturity: 2005-2035.
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Arroyo (San Jorge)

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Wines from the Rioja region are the world’s most food-friendly wines and are predominantly produced from the Tempranillo grape. Located in North Central Spain, Rioja spans both sides of the Ebro River and is divided into three growing zones: Rioja Alta, Rioja Alavesa, and Rioja Oriental.

Indigenous to Spain, the Tempranillo grape is Rioja’s hallmark. Elegant and versatile, Rioja Tempranillo can be found in every expression of Rioja wines– from young and fresh to rich and complex. Tempranillo provides the backbone of Rioja wines, adding complex notes of red and black fruit, leather, toast, and tobacco. This versatility makes Tempranillo a perfect pairing for any cuisine.

Well-balanced with moderate alcohol, the wines of Rioja can stand up to flavorful dishes from all international dishes. Tempranillo Reservas and Gran Reservas bring out the best in savory meals like grilled steaks or lamb chops while lightly chilled young reds like Crianzas or Genericos pair well with simple pastas with light sauces. Rose wines are the perfect choice for any picnic, pairing well with salads and charcuterie. Rioja Whites (Viura grape) provide perfect acidity for any seafood dish.

As Spain's most celebrated wine region, Rioja’s quality standards are high. Every bottle of Rioja wine has a color-coded “trust seal” on the back of each bottle. This identifies authenticity and origin as well as the aging classification (Gran Reserva, Reserva, Crianza, Generico). Providing age on demand, Rioja is the only wine region in the world that releases wines when they are ready to drink, meaning wines are aged in barrel and bottled up to the time they are released.

Rioja is ready when you are for any occasion.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

SSR140315_1994 Item# 140315

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