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Finca Villacreces Pruno 2010

Other Red Blends from Ribera del Duero, Spain
  • RP94
13.5% ABV
  • JS92
  • RP90
  • WS90
  • W&S91
  • WS90
  • RP93
  • JS92
  • WW91
  • D94
  • RP93
  • RP93
  • RP91
  • RP91
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4.0 2 Ratings
13.5% ABV

Winemaker Notes

Deep, black cherry color. Aromas of red fruit as well as toffee oaky hints from the aging in French barrel. A fruity wine on the palate that offers a pleasant and soft aftertaste.

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
Wow! From a vineyard adjacent to Spain’s greatest as well as most expensive red wine, Vega Sicilia, this 2,500-case cuvee made for Eric Solomon is spectacular. Full-bodied with an opaque purple color in addition to an extraordinary bouquet of charcoal, wood smoke, creme de cassis and blackberries intermixed with hints of acacia flowers and licorice, this stunning, multidimensional 2010 is loaded. Its texture, richness, complexity, purity and length result in a wine that considerably over-delivers. Normally, one would expect to pay $75 to $150 for a wine that tastes like this, but this beauty can be yours for $20 or less!
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Finca Villacreces

Finca Villacreces

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Finca Villacreces, Ribera del Duero, Spain
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One of the most sought-after pieces of land in Ribera del Duero, the estate of Villacreces sits next to Vega Sicilia, perhaps (historically) the most famous property in the region. There is written evidence that the first vines were planted on the estate in the 13th Century. During the 14th Century, it was run by Saint Pedro de Villacreces and, later on, with its perfect conditions for prayer and retreat, it became a monastery. In the 20th Century, the property belonged to a wealthy aristocratic family from Valladolid, who used to spend their holidays and weekends there. In the early 1970s, 100 acres of vineyard were planted, which has now been increased to 150. Including a 200-year-old forest, the estate comprises a total of 285 acres.

In 2003, the Anton family - owners of a Rioja bodega and one of Spain’s most famous Michelin starred restaurants in the Basque country – purchased the estate and invested in revitalizing both the estate and the vineyards. The property is situated at 2,300 feet above sea level on poor soils comprised of lime, gravel, sand and quartz which naturally keep yields low (the estate averages 1.6 tons per acre). The proximity to the Duero river helps protect the vines from and reduce the effects of the frosts that are common in the Ribera del Duero.

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 spices, dark fruit and smoky flavors of Ribera del Duero wines pair well with roast meats, BBQ and anything off the grill.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

YAO118532_2010 Item# 118532