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Montecastro Ribera del Duero Tinto 2006

Tempranillo from Ribera del Duero, Spain
  • RP91
14.5% ABV
  • RP91
  • WE91
  • RP93
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14.5% ABV

Winemaker Notes

Deep purple color. Expressive nose of black fruit, aromatic herbs, and mineral notes with the elegance of wood. The mouthfeel is very dense, fleshy, with a structure of high quality and well integrated tannins. A wine combining power and elegance.

Blend: 96% Tempranillo, 3% Merlot, 1% Cabernet Sauvignon

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
The 2006 Montecastro is a glass-coating opaque purple with an alluring nose of pain grille, earth, mineral, and assorted black fruits. On the palate it has plenty of depth, layered fruit, savory flavors, and impeccable balance. Give this lengthy offering another 2-3 years of aging and drink it from 2012 to 2026.
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Montecastro

Montecastro

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Montecastro, Ribera del Duero, Spain
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Bodegas Monteastro's 27 acres were purchased in 2001. Its first plantings were in the 2002 and 2003 seasons. The vineyard is located in the Ribera del Duero region of Spain.

To obtain lasting vineyards, we are convinced of the need to be respectful of the environment that we are giving away such a good grape. For this reason, since it was initially worked pesticide treatments using only natural and without herbicides. This requirement also applies to suppliers of grapes that complement our production. In order to certify these techniques of cultivation, our vineyards are in conversion to organic farming.

The winery building was designed by architect Roberto Valle in harmony with the environment of the cave as it did in the Castillo de Penafiel for the Wine Museum. Roberto is the architect who designed the construction of the Wine Museum and the Museum of Penafiel, home of the Roman Almenara. The design combines the white stone of the moor, characteristic of the area, cut with steel and glass on the outside with tinted concrete and wood in the interior.

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.

Tempranillo

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Notoriously food-friendly with soft tannins and a bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions and important throughout most of Spain. Depending on location, it takes on a few synonyms; in Penedès, it is known as Ull de Llebre and in Valdepeñas, goes by Cencibel. Furthermore in Portugal, known as Tinta Roriz, it is a key component both in Port and the dry red wines of the Douro. The New World regions of California, Washington and Oregon have all had success with Tempranillo, producing a ripe, amicable and fruit-dominant style of red.

In the Glass

Tempranillo produces medium-weight reds with strawberry and black fruit characteristics and depending on yield, growing conditions and winemaking, can produce hints of spice, toast, leather, tobacco, herb or vanilla.

Perfect Pairings

Tempranillo’s modest, fine-grained tannins and good acidity make it extremely food friendly. Pair these 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 naming system is in place to indicate how much time the wine has spent in both barrel and bottle before release. Rioja labeled Joven (a fresh and fruity style) spends a year or less in oak, whereas Gran Reserva (complex and age-worthy) must be matured for a minimum of two years in oak and three years in bottle before release. Requirements on Crianza and Reserva fall somewhere in between.

OPC78784_2006 Item# 111587