Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
The 2013 Las Claras (2,000 cases produced) comes from a vineyard planted in 1986, and spent eight months in new French oak. Its deep ruby/purple color is accompanied by notes of cassis, licorice, new saddle leather, charcoal and underbrush. Medium to full-bodied and fleshy with excellent purity as well as depth, it should drink well for 5-6 years.
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Wilfred Wong of Wine.com
A red wine for food lovers, the 2013 Convento de Las Claras makes a clear argument for Ribera del Duero as an important wine region in the global competition of top producers. This one calls for grilled lamb! Medium ruby color; bright and juicy red fruit aromas with a wild layer of dried leaves; medium bodied, good tension on the palate; attractive and pleasant red fruit flavors, some earth, excellent depth and personality; medium finish. (Tasted: June 26, 2015, San Francisco, CA)
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.