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Bodegas Ordonez– Ribera del Duero Avante 2010

Tempranillo from Ribera del Duero, Spain
  • RP92
0% ABV
  • RP90
  • WS90
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Winemaker Notes

The grapes for this wine come from a vineyard that was planted in 1960 called La Nava. The soils are composed of clay and a good amount of chalk. Avante was stainless-steel fermented and underwent malolactic fermentation in barrel. It was aged in 40% American and 60% French Oak barrels for 22 months before being bottled unfiltered.

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
Even better is the 2010 Avante, which comes from a vineyard planted in 1960. This unfiltered, 2,000-case cuvee is also 100% Tinto Fino. It offers plenty of charcoal, graphite, black currant, licorice and forest floor notes in a rich, full-throttle format. Consume it over the next 5-7 years.
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Bodegas Ordonez– Ribera del Duero

Bodegas Ordonez– Ribera del Duero

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Bodegas Ordonez– Ribera del Duero, Ribera del Duero, Spain
The winery is located in the town of Pedrosa de Duero in the province of Burgos on the northern bank of the Duero River. The town is in the central part of the D.O. Ribera del Duero. The south facing vineyards are 2400 ft. in altitude.

Ribera del Duero

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Ribera del Duero 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.

Tempranillo

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Notoriously food-friendly with soft tannins and a bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions and important throughout most of Spain. Depending on location, it takes on a few synonyms; in Penedès, it is known as Ull de Llebre and in Valdepeñas, goes by Cencibel. Furthermore in Portugal, known as Tinta Roriz, it is a key component both in Port and the dry red wines of the Douro. The New World regions of California, Washington and Oregon have all had success with Tempranillo, producing a ripe, amicable and fruit-dominant style of red.

In the Glass

Tempranillo produces medium-weight reds with strawberry and black fruit characteristics and depending on yield, growing conditions and winemaking, can produce hints of spice, toast, leather, tobacco, herb or vanilla.

Perfect Pairings

Tempranillo’s modest, fine-grained tannins and good acidity make it extremely food friendly. Pair these with a wide variety of Spanish-inspired dishes—especially grilled lamb chops, a rich chorizo and bean stew or paella.

Sommelier Secret

The Spanish take their oak aging requirements very seriously, especially in Rioja. There, a naming system is in place to indicate how much time the wine has spent in both barrel and bottle before release. Rioja labeled Joven (a fresh and fruity style) spends a year or less in oak, whereas Gran Reserva (complex and age-worthy) must be matured for a minimum of two years in oak and three years in bottle before release. Requirements on Crianza and Reserva fall somewhere in between.

STC785369_2010 Item# 125510