Winemaker Notes
All the character of Emilio Moro's terroir. Malleolus de Valderramiro is the clearest representation of our terroir. It bears the name of the Pago from whose grapes it is made, a centenary vineyard.
Very deep garnet, expressive and ripe bouquet, with an outstanding intensity that shows notes of high quality fruit, and black fruits with a licorice profile. Remarkable development in the glass, without loss of fruity intensity. It expresses resinous and lactic tertiary notes of great complexity, making for an aromatic expressiveness with an excellent balance between creaminess and finesse. The mouthfeel leaves an excellent finish: intense but round, ripe and well-balanced.
Professional Ratings
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Vinous
The 2021 Malleolus de Valderramiro is 100% Tempranillo from clay soils in Ribera del Duero. Aromas of cherry, menthol, herbs and a touch of camphor emerge over a backdrop of oak aging. The ripeness is well achieved. On the palate, the wine is dry and structured, with grippy tannins that shape a broad, firm flow. A slightly mentholated note appears on the finish. The combination of sun-kissed fruit and herbal tones makes this an attractive wine.
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Wine Spectator
A powerful red, with a rich range of pureed blackberry and blueberry fruit, mocha, wild herb and melted licorice flavors underscored by savory accents of mesquite smoke and game. Though full-throttle, this finds harmony and shows good length, with its silky mix enmeshed with dense, fine-grained tannins that firm the well-spiced finish.
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Jeb Dunnuck
From the producer’s oldest vines planted in 1924, the 2021 Malleolus De Valderramiro is etched in balsamic saltiness and the French and American oak that aged it for 18 months. Very ripe black fruit lends additional richness to the full-bodied weight of the wine, the tannins firm and structured.
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James Suckling
A balanced Ribera from a cool vintage, with subtle aromas of plums and undertones of mint and cocoa. Medium- to full-bodied with freshness to counterbalance. This comes from vineyards planted on clay soil.
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.