Barco de Piedra Tempranillo 2016
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James
Suckling
Product Details
Your Rating
Somm Note
Winemaker Notes
Heady smoke- and spice-accented dark berry and cherry aromas, with hints of game and violet emerging with air. Broad and fleshy on entry, then tighter in the middle, offering gently sweet blackberry and cherry flavors and repeating smokiness. Shows very good heft and power on the clinging finish, which features smooth tannins and a hint of peppery spices.
Pork and veal have an essentially sweet “bass note” that is complimented nicely by Tempranillo's sweet nature, so these meats pair extremely well with Barco de Piedra. Unlike most Riojas, which tend toward softer strawberry and red fruits, Ribera del Dueros are some of the most robust reds from Spain, usually showing a black fruit, mineral and “meaty” character that many people feel is a better match with beef steak than any California Cabernet or Zinfandel. For simple fare, aged hard cheese like manchego, jamon iberico, Spanish almonds, Sevilla olives and crusty bread are exceptional accompaniments for this wine.
Professional Ratings
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James Suckling
Blackberry and dried-flower character on the nose. Medium to full body, silky tannins and a flavorful finish. A soft and delicious red at the end.
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Barco de Piedra is a joyous affirmation of the beauty and purity of the Tempranillo grape as it is grown in the Ribera del Duero DO. The noble Tempranillo, called Tinto Fino or Tinta del Pais by locals, has suffered from producers who like to use excessive “make up,” too much new oak or winemaking technique, which obscures the identity of the grape. The logic behind Barco de Piedra is simple: the Tempranillo grape grown in Ribera del Duero has plenty of tannins, you don’t need to add more, which is precisely what oak ageing will do. The grape’s thick skin naturally produces powerful, robust wines packed with flavor. Adding more power and oak to something already powerful is overkill. The climate conditions of cool nights, low rainfall and great old vines taken together produce small berries with a high skin-to-juice ratio. The three parcels that produce grapes for Barco de Piedra are located on the hillside of the Quiñón Estate, a location with a special equilibrium of temperature, drainage and soil type. Raspberry and violet aromas with rose petal, blueberry and mineral notes make this wine one of the prettiest examples of the elegance and structure of Ribera del Duero, one of the great wine regions of the world.
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.