Dominio del Aguila Reserva 2016
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Robert
Parker -
James
Suckling
Product Details
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Winemaker Notes
The Reserva is a wine made from oldest vines near the village of Aguilera. Here the vineyards are mainly Tempranillo, but like old vines everywhere, there are many other varieties, red and white, mixed in. Rather than separate these varieties Jorge feels that a true representation of these sites is best captured by co-fermenting them. This cuvée sees nearly three years in barrel – half of that time waiting for the malolactic fermentation to finish! This slow elevage results in a wine with remarkable poise and complexity.
Organically grown
Professional Ratings
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Robert Parker's Wine Advocate
Quite different from the 2015 was the 2016 Reserva, a red from a cooler year with good yields, so they were able to increase production of this wine over twofold and increase the quality! It took some seven months to complete fermentation, and the élevage in barrel lasted some 29 months. It has an incredible nose, violets and something musky, intriguing, complex and nuanced, mysterious and difficult to define, with some notes reminiscent of soy sauce. The palate is seamless and with terrific balance, a silky texture and very fine but chalky tannins. This is an amazing Ribera del Duero.
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James Suckling
Violets, dried lavender, blackberries, cassis, cloves, cocoa and sandalwood on the nose. It’s full-bodied with firm, ripe tannins. Layered and concentrated, yet fresh and energetic.
Other Vintages
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Robert
Parker
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Robert
Parker
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Robert
Parker -
James
Suckling
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Robert
Parker
Pícaro Tinto is made from fruit which is strictly selected from certified organic parcels chosen not only for their quality, but in response to vintage conditions. In warmer years, cooler sites are favored and in cooler vintages, warmer sites are utilized. The soils are heavier in clay, which in a dry climate like Ribera del Duero, prevents vine stress and promotes an even and gradual ripening of both the fruit and stems – vitally important for whole cluster, natural yeast fermentations. The wine is a co-fermented field blend of Tempranillo, Albillo (a white grape variety), Garnacha and Bobal. Despite its 12-20 months in French oak, it is bright, vibrant and aromatic. Bright and vibrant are usually not words associated with Ribera del Duero but it is certainly the case with the Pícaro Tinto.
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.