Winemaker Notes
Professional Ratings
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James Suckling
Slightly reductive nose of blackberries, cherries and some capsicum undertones. Full and rich with ripe and soft tannins that follow through to a long, salty finish. Warm alcohol notes.
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Robert Parker's Wine Advocate
The 2014 Cepa 21 matured in French barriques for one year before being bottled. It has plenty of toasty notes, aromas of smoke, sweet spices and a touch of graphite. It needs a little more time in bottle to absorb the oak, which is still quite noticeable in the flavors and the texture, too. It's a generously oaked Tempranillo in the house style destined for the fans of the style. 2014 is a powerful vintage and this wine feels very young.
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Wine Spectator
Plum and blackberry flavors mingle with coffee, tar and loamy earth in this solid red. Juicy acidity moderates the muscular tannins. Floral and spice details linger. Drink now through 2026.
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.