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Teso la Monja Almirez 2007

Tempranillo from Spain
  • WE92
  • RP91
0% ABV
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Winemaker Notes

Almirez 2007 has been made by carefully selecting perfectly matured Tinta de Toro grapes from our proprietary vineyards in the best D.O. Toro Estates. The Eguren experience passed down from generation to generation and the profound knowledge of the area, has allowed us to create a wine which is elegant and full, fresh but fruity and well balanced with lots of expression by carefully combining the best fruits and understandiing and respecting the terroir.

Critical Acclaim

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WE 92
Wine Enthusiast
Teso la Monja is the new Toro winery from the Eguren family of Rioja fame (former owners of Numanthia-Termes in Toro), and it's proof that no beat has been missed since they sold out to Moët Hennessy. Expect dark, intense black fruit aromas and flavors mixed with heat, tannin, cola and spice. Some oak creeps out on the finish, but overall this is a lovely, bullish Toro. Drink now through 2014.
RP 91
Robert Parker's Wine Advocate
The grapes for the 2007 Almirez came from 30-year-old ungrafted head pruned vines. The wine was aged for 12 months in one-year-old French oak. Deep crimson-colored, it displays an expressive nose of spice box, espresso, plum, and blackberry compote. Full-bodied on the palate with layers of savory black fruits, lots of spice, and enough fine-grained tannin to evolve for 1-2 years, it will drink beautifully from 2011 to 2019. It is an excellent value that over-delivers in a big way.
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Teso la Monja

Teso la Monja

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Teso la Monja, Spain
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After several years had passed of choosing the best vineyards and, at the same time, making some new plantations in privileged places, it was in 2007 when, with the skill of 10 successful years cultivating vineyards and producing famous wines, the winery Teso La Monja came about.

A wine region influenced by the presence of the river Douro, complemented by softly rugged-rolling terrain and a special microclimate with superb conditions for the growth of the grapevine. An area where the Eguren family has acquired very specific high quality north facing vineyards in the villages of the Zamora province Valdefinjas, Toro and Villabuena del Puente.

In these vineyards only one variety, the Tinta de Toro, native of this area, is grown. This variety has very low yields (around to 1,500 Kg / Ha) of small clusters and berries that synthesise a large amount of polyphenols, which makes it a favorable choice to make wine with structure and high aromatic concentration.

Known for bold reds, crisp whites and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place primary emphasis on its own native grapes. Though the country’s climate is diverse, it is generally hot and dry. In the center of the country lies a vast, arid plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought.

Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache). Rioja also produces rich, nutty whites from the local Viura grape.

Ribera del Duero is gaining ground with its single varietal Tempranillo wines, recognized for their concentration of fruit and opulence. Priorat, a sub-region of Catalonia, specializes in bold, full-bodied red blends of Garnacha (Grenache), Cariñena (Carignan), and often Syrah and Cabernet Sauvignon. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate.

Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez.

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.

HNYTESALZ07C_2007 Item# 107758