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Bodegas Valderiz Valdehermoso Crianza 2014

Tempranillo from Ribera del Duero, Spain
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    Winemaker Notes

    An expressive nose of sweet tobacco, fresh violets, and warm vanilla. On the palate, flavors of raspberry preserves and liquefied minerals set against an impressively long finish with a dash of warming spice and a certain humble earthiness.

    Critical Acclaim

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    Bodegas Valderiz

    Bodegas Valderiz

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    Bodegas Valderiz, Ribera del Duero, Spain
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    The design of the winery seeks to achieve as natural a wine-making process as possible, so the grapes are harmed as little as possible during their transformation to wine. Their evolution is gentle with prolonged chilled maceration, without being too exacting on the grapes. Natural yeasts on the grapes create a spontaneous fermentation. Absolutely no artificial wine-making additives (acidifiers, tannins, glucose, enzymes etc) are used. Every detail is important, from the cleanliness of our equipment to frequent tests at every production stage. Commencing three weeks before harvest with analysis of the grapes and continuing until the bottle of wine is finally served to the client. Ageing is done in barrels selected from the best French coopers, using 80% French and 20% American oak. We monitor the quality of our barrels while our coopers make them, controlling the amount of firing each barrel receives. We match specific degrees of firing to the different soil types in our vineyards.

    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.

    REG760014714_2014 Item# 229946