Winemaker Notes
Intense ruby red with tile red undertones. A powerful and complex nose that reminds us of ripe black fruit and full of plum and cassis, mineral aromas, spices and slight truffle mycological notes. The palate is broad, sweet and elegant. Excellent structure, very fleshy and with a concentration of noble and enveloping tannins.
Professional Ratings
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Robert Parker's Wine Advocate
It's great when wineries can offer mature vintages, as is the case with the 2009 El Pedrosal Reserva, a wine that has rested in bottle since January 2012 and has had time to develop a complex bouquet and polish and resolve its tannins. The nose is reminiscent of truffles and autumn forest, not unlike some mature old Burgundy, with hints of iodine and soy sauce, savory and quite complex. This has aged really well (their wines usually do), and it's ready for prime-time drinking, but there should be no rush.
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.