Finca Villacreces Pruno 2019
-
Parker
Robert -
Suckling
James
Product Details
Your Rating
Somm Note
Winemaker Notes
Intense cherry red, with a purple rim. Intense aroma, with complex and concentrated notes of roasted cocoa and caramel coffee with milk, with a background of red fruit jam (blueberries and cherries). Mineral memory. Powerful, fleshy and good structure. Ample, with good volume where well-integrated ripe tannins can be appreciated. Black chocolate and balsamic hints of black licorice.
Blend: 90% Tempranillo, 10% Cabernet Sauvignon
Professional Ratings
-
Robert Parker's Wine Advocate
The 2019 Pruno has some unusual aromas reminiscent of pine needles, balsamic and faintly herbal with moderate alcohol (they harvested early in this warm year) and with very good balance and harmony. The aromas and flavors are pure and defined, and it's tasty, easy to drink and has very fine tannins. Among the finest Pruno of recent times.
-
James Suckling
A fragrant nose of sour cherry, plum, dried herb and licorice. Medium to full-bodied with creamy tannins. Juicy and chewy with berry character and a firm finish. Hints of jam.
Other Vintages
2020-
Suckling
James
-
Suckling
James -
Parker
Robert
-
Suckling
James
-
Spectator
Wine -
Parker
Robert -
Suckling
James
-
Suckling
James -
Spectator
Wine -
Parker
Robert
-
Spirits
Wine & -
Spectator
Wine
-
Parker
Robert -
Suckling
James -
Wong
Wilfred
- Decanter
-
Parker
Robert
-
Parker
Robert
-
Parker
Robert
-
Parker
Robert
-
Parker
Robert
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.
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.