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Resalte de Penafiel Crianza 2005

Tempranillo from Ribera del Duero, Spain
  • WS94
0% ABV
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Winemaker Notes

#26 Wine Spectator Top 100 of 2010

Deep red intense colour. In the mouth the notes of ripe fruit predominate combined with smooth toasted oak. Very structured wine, high level of tannins, with sweet sensations that add volume to it when in the mouth. This crianza wine, in contrast to other Ribera del Duero crianza wines, opens up your appetite and makes you want to keep sensing its aroma. It possesses an aromatic elegance that is obtained via a balance between depth (mineral, balsamic and bush notes), freshness, ripeness (blackberries and raspberries) and its ageing in French oak barrels (which adds creaminess, structure, hints of aniseed and toasted flavours to it). In the mouth something unexpected happens: there is a vivacious entry, a fresh and juicy flow and a long dry after-taste where again the memories from the ageing process surface. All in all it is a surprising crianza because it goes from intense colours and explosive aromas to coffee, cocoa and cedar.

Critical Acclaim

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WS 94
Wine Spectator
Fresh and focused, this firm red delivers ripe black cherry and blackberry fruit, backed by espresso and licorice accents, finishing with alluring notes of sous-bois and mineral. Offers depth and drive. Drink now through 2016.
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Resalte de Penafiel

Resalte de Penafiel

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Resalte de Penafiel, Ribera del Duero, Spain
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Bodegas Resalte de Penafiel was founded in 2000 in order to become a high quailty wine producer.

Since it is a completely new winery, it is equiped with the best technological solutions and the most advanced machinery, while keeping our traditional methods of winemaking.

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.

TGI12598_2005 Item# 107468