Winemaker Notes
Professional Ratings
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Wine & Spirits
Hidden behind the candied red fruit scents and sweet spice, there's an intriguing taste of char, like the scent of a fire pit, focusing the fruit along a tense, tannic spine. A distinctive style of Ribera to serve at the end of the meal with cheese.
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Robert Parker's Wine Advocate
The 2007 Emilio Moro is the Bodega's most traditional wine, aged for 12 months in French and American oak. Dark ruby-colored, the nose displays cedar, Asian spices, leather, incense, black cherry, and blackberry. Dense and concentrated on the palate with excellent length and several years of aging potential, it is an outstanding value in serious Ribera del Duero wine.
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Wine Spectator
Ripe, clean black cherry and berry notes are juicy and crisp in this lively red, with licorice and mineral accents adding depth. A fresh, modern wine with purity and focus. Drink now through 2016.
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.