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Finca Villacreces Pruno 2014

Other Red Blends from Ribera del Duero, Spain
  • W&S91
  • WS90
14% ABV
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  • RP91
  • JS90
  • JS92
  • WS90
  • RP90
  • RP93
  • JS92
  • WW91
  • D94
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  • RP91
  • RP91
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4.1 7 Ratings
14% ABV

Winemaker Notes

Deep, black cherry color. Aromas of red fruit embodied with toffee oaky hints from the aging in French barrel revealing a sweety and fruity wine on the mouth. Reminiscences of ripen fruit and liquorice. It offers a pleasant and soft aftertaste.

Blend: 90% Tempranillo, 10% Cabernet Sauvignon

Critical Acclaim

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W&S 91
Wine & Spirits
Tight. That’s the first thing that comes to mind when tasting this tense, fresh, vibrant Ribera. Initially, the flavors are ripe and unctuous, but the acidity drives them into retreat, so they finish shyly, letting the freshest voices be heard. This is young, strong and impetuous. It needs time in the cellar.
WS 90
Wine Spectator
Plum and boysenberry flavors are ripe and juicy in this plump red. Notes of tar and mineral impart a savory aspect, while firm tannins and orange peel acidity lend focus. Drink now through 2024.
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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 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.

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 enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. 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.

IPOEC5696_2014 Item# 159122