Winemaker Notes
Very covered cherry red color, intense on the nose, highlighting ripe black fruits that gain intensity as the wine evolves in the glass. During the tasting, a fruity base is perceived, nuances of the typical aromas of Tempranillo and spicy notes characteristic of the great vintages of this brand. In the mouth it is voluminous, with ripe and silky tannins. The aftertaste is long and very persistent.
Its silkiness and elegance on the palate allow this Malleolus 2020 to pair with any roast or stew, making it one of the Ribera del Duero wines recommended by the public and critics.
Professional Ratings
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Wine Enthusiast
Dark ruby violet-colored in the glass, this wine has enticing aromas of orange peel, milk chocolate and black raspberry. Plush tannins and bright acidity wake up your mouth to flavors of ripe cherry, cranberry, anise frond and dried lavender.
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Decanter
The Tinto Fino selected for this is from some of the estate’s oldest vines grown at altitude, about 800m, on particularly poor and stony soils. Indigenous yeasts are used in fermentation which takes place in stainless steel tanks. The wine spends 18 months in new French oak which frames this elegant and complex wine. Beth Willard: Lifted, perfumed rose floral notes with delicate raspberry and red berries. The elegant palate has intensity. David Williams: Polished and fine, with high tones: keenness and grip colliding to mouthwatering effect. A nice burst of rosehippy clarity on a clean and cleansing finish. Diana Rollan: Fragrant, with plum, cherry compote, violets, cocoa and dried herbs. Elegant, lifted and complex, round silky tannins, mouthwatering and textured style, super-enjoyable.
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Wilfred Wong of Wine.com
COMMENTARY: The 2020 Emilio Moro Malleolus is an exciting red wine that makes a statement. TASTING NOTES: This wine excels with aromas and flavors of black earthy notes, rocks-in-the-desert, tart berries, and spice. Pair it with an oven-roasted prime rib. (Tasted: October 7, 2023, San Francisco, CA)
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James Suckling
Dusted oak spices with a mixture of tarry black plums and blue fruit. Anise and minty chocolate, too. Full-bodied on the palate with very tight but creamy tannins and a long, spicy finish. Drinkable now if you decant, but much better in two to three years.
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Wine Spectator
A fragrant version, with black licorice and toast accents to the baked cassis and blackberry fruit flavors. Rich and expressive, without being weighty, layering the tang of balsamico acidity and supple tannins with the expressive profile. Reveals a waft of medicinal herbs on the finish.
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.