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Emilio Moro Ribera del Duero 2008

Tempranillo from Ribera del Duero, Spain
  • RP90
14% ABV
  • JS91
  • WS90
  • W&S91
  • RP90
  • WS90
  • WE91
  • RP92
  • W&S92
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  • WS90
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5.0 1 Ratings
14% ABV

Winemaker Notes

A deep, cherry red color. Intense aromas of mature, ripe black fruits, integrated with well-balanced toasty touches. Powerful on the palette, it is full, meaty and rich with thick black-fruit tannins Vanilla, balsamic and spicy touches from fine quality oak. The finish is long and full.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
The 2008 Emilio Moro comes from vineyards ranging in age from 15 to 25 years and was aged for 12 months in seasoned French and American oak. It sports a pleasing perfume of balsam wood, clove, cinnamon, tapenade, mineral, and blackberry leading to a wine of considerable elegance with 2-3 years of aging potential. This savory, spicy effort will deliver optimum drinking from 2013 to 2020.
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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.

Ribera del Duero

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As a one of Spain’s leading regions, Ribera del Duero is an icon of growth and innovation whereas its brother, Rioja, represents tradition. While winemaking goes back 2,000 years, only in the 1980s did a small handful of—now iconic—wineries make the region’s potential known to the discerning consumer.

In 1982 a mere nine producers of Ribera del Duero grouped together to achieve the Denominación de Origen (D.O.) status. Ever since then the region has boomed and today over 300 wineries exist.

Bodegas vega sicilia is on the western edge of the denomination and has been producing one of Spain's finest wines since the mid 19th century. Other iconic producers include Pesquera and Dominio de Pingus.

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 soil types give Ribera wines a distinctive depth and complexity. Furthermore, the D.O. laws allow for blending of Tinto Fino with Cabernet Sauvignon, Merlot and Malbec, a concept introduced by Vega Sicilia 130 years ago. Ribera del Duero red wines have characteristics of dried fig and sweet tomato, cherry and plum with spices of cedar, clove, tobacco, dill, vanilla and leather. A bold structure and smoky aromas make them perfect with anything off the grill, roasted meats and aged cheeses.

Albillo is the white grape of the area and Garnacha produces the region’s rosé.

Tempranillo

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Notoriously food-friendly with soft tannins, modest alcohol, and bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions. It is important throughout Spain as well as in Portugal, where it is known as Tinta Roriz and is an important component of Port wines and the table wines of the Douro region that Port calls home. California, Washington, and Oregon have all had moderate success with Tempranillo, producing a riper, more fruit-forward style of wine.

In the Glass

Tempranillo is often aged in new oak for the integration of spicy, woodsy, and herbal flavors, often with hints of vanilla, coconut, and dill. The grape itself produces medium-weight reds with bright red and black fruit aromas and hints of spice, leather, and tobacco, with no shortage of flavor.

Perfect Pairings

Tempranillo’s modest, fine-grained tannins and bright acidity make it extremely food friendly, pairing 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 system is in place to indicate on the label how much time the wine has spent in both barrel and bottle before release, which is helpful to the consumer trying to determine the style of an unfamiliar wine. Rioja can range from Joven (fresh, fruity, and unoaked) to Gran Reserva (complex and oxidized from extended barrel aging), with Crianza and Reserva in between.

BOS30082212_2008 Item# 117674