Portia La Encina Prima 2016
Clean, bright, intense cherry red colour developing to ruby. Complex, warm. Vanilla and black fruits notes,cocoa on the background. Tasty, structured and very balanced. Very long finish in barrel ageing hints and black fruits.
It matches with any kind of meat and mushrooms rice. Some tasty or oily fish such as tuna or cod. Medium-aged cheese such as emmental or gruyere.
Critical AcclaimAll Vintages
Aged 15 months in French oak, this sturdy, highly approachable 100% Tempranillo opens up luxuriously. Cedar-kissed notes of chocolate and blueberries match up well with its Old World acidity, as do persistent flavors of toffee and ripe cherry
Deep, vivid violet. Oak-spiced dark berries, mocha and violet on the deeply perfumed nose. Deep, jammy black and blue fruit and vanilla flavors show good energy, and a peppery note adds spicy lift on the back half. The vanilla notes carry through the clinging, rounded finish, which is framed by well-knit tannins. Malo and 15 months of aging in new and used French oak barrels. Drinking window: 2022 - 2029.
Construction of the spectacular $25.6-million Portia winemaking facility is currently in progress. Commissioned by the Martinez family, the project represents the first ever winery designed by internationally famed architect Norman Foster, head of the London-based design team, Foster + Partners.
The property embraces 400 acres of terrain enjoying an eastern and southern orientation in Ribera del Duero. Vineyards are planted chiefly with Tempranillo (known locally as Tinta Fina) at an average density of 1,200 vines per acre.
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.
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.