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Dominio de Atauta 2006

Tempranillo from Ribera del Duero, Spain
  • WE95
  • WS92
0% ABV
  • WS92
  • RP91
  • W&S91
  • WS92
  • WE92
  • RP91
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0% ABV

Winemaker Notes

#73 Wine Spectator Top 100 of 2010

Critical Acclaim

All Vintages
WE 95
Wine Enthusiast
What a beauty! Masculine aromas of black fruits, cola and oak sit there begging to be sipped, while the lush, deep palate is home to dense blackberry, cassis and chocolate flavors. Lively but dense, with tannins, plenty of oak and a finish of black pepper, fudge and vanilla. Complex and exciting Spanish wine. Needs time; best from 2012 through 2018.
WS 92
Wine Spectator
Dense yet lively, this chewy Spanish red delivers cherry, berry, licorice, mineral and smoke notes. The tannins are firm, yet the wine remains fresh and clean. Oaky, but well-grounded. Best from 2011 through 2017
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Dominio de Atauta

Dominio de Atauta

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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.

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.

PDXTOP10073CA_2006 Item# 107492