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Flat front label of wineFront shot of wine bottle

Emilio Moro Malleolus de Sanchomartin 2011

Tempranillo from Ribera del Duero, Spain
  • WS94
  • WE94
  • JS93
15% ABV
Other Vintages
  • WS95
  • RP95
  • WE94
  • W&S92
  • WS94
  • RP94
  • WE94
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15% ABV

Winemaker Notes

Deep red color and intense on the nose, with oak and black fruit aromas. On the palate its powerful and persistent, but at the same time balanced with fresh tannins.

Critical Acclaim

All Vintages
WS 94
Wine Spectator
This powerful red has a plush, mouthfilling texture, kept focused by firm, well-integrated tannins. The flavors are complex and harmonious, with plum, cocoa, loamy earth, mineral and baking spice elements. Bold but balanced, in the modern style. Drink now through 2026.
WE 94
Wine Enthusiast
Aromas of blackberry, dark spices and herbs are intriguing but oaky and closed right now. An intense, tannic, drawing palate is home to coffee and smoky dark-berry flavors. A massive, highly tannic finish tastes of espresso, bitter chocolate, savory berry and plum. Drink from 2020–2036.
Cellar Selection
JS 93
James Suckling
A powerful and extracted modern style, this wine is centred around rich plum and dark cherry fruits. The palate is super ripe and dense with chewy fruit and oak tannins.
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Emilio Moro

Emilio Moro

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Emilio Moro, Ribera del Duero, Spain
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The winery is family-run and has links with the wine world going back three generations. It is located in Ribera del Duero, a land of dry summers and long, hard winters.

Emilio Moro, the founder of Bodegas Emilio Moro, was born in Pesquera de Duero, a wine area of time-honored traditions, where some of the flagship wines of the Ribera del Duero appellation are now produced. It was in this year that the winery's first vineyard, Finca Resalso, was planted.

One advantage that the Bodegas Emilio Moro winery has in its vineyards is that some of them have belonged to the family for many years and ahve the purest clone of the indigenous Tempranillo varietal, known in Spain as "Tinto Fino." This clone has been used to graft all the vine plants of the winery's vineyards, which have gradually grown in surface over time.

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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.

EPC35312_2011 Item# 240506