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Convento San Francisco Ribera del Duero 2013

Tempranillo from Ribera del Duero, Spain
    0% ABV
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    Winemaker Notes

    Very deep in color with a nose of tobacco and black fruits. The palate shows tobacco, blackberry, anise, black cherry, overtoned by notes of game that are terroir specific.

    This wine pairs perfectly with venison, grilled steaks, asadillo, and migas.

    Blend: 90% Tempranillo and 10% Merlot.

    Critical Acclaim

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    Convento San Francisco

    Convento San Francisco

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    Convento San Francisco, Spain
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    Javier Garcia Diez (Peter Sisseck's right hand for several years in Hacienda Monasterio) is proprietor and winemaker of this tiny, modern winery built inside a lovingly restored 14th century monastery in the fortress town of Peñafiel. The vines run from 86 to 102 years of age, carefully balancing the region's three predominant soil-types, and are sourced from 46 different vineyard sites in Ribera del Duero.

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    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.

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    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.

    STC200071_2013 Item# 508324