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Teso la Monja Victorino 2014

Tempranillo from Toro, Spain
  • RP93
  • JS93
  • WS92
0% ABV
  • JS94
  • W&S93
  • JD93
  • RP94
  • WE93
  • WS92
  • WS93
  • RP93
  • WE93
  • RP92
  • WE92
  • WS91
  • RP92
  • WS91
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Currently Unavailable $45.99
Try the 2013 Vintage 56 99
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Winemaker Notes

The Eguren family fell in love with this land more than 15 years ago, seduced by its pre-phylloxera vines and deep rooted vineyards, meticulously chosen to translate the minerality of the soils in powerful and elegant reds. And their love for Toro remains unchanged.

This wine has character, identity and expression of Tinta de Torro with elegance, freshness and complexity.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
The 2014 Victorino was also bottled and ready for tasting. 2014 was harvested earlier than 2013, it was more of a 'normal' year and the gapes were picked between September 12th and 29th, with slightly higher yields at 16.5 hectoliters per hectare. The aging was shortened to 18 months, still in 100% new French oak barrels, where the wine also went through malolactic fermentation and was racked every four months. They also consider 2014 a cool vintage for the region, but clearly a tad riper than 2013. The fruit gravitates a little towards black fruit, quite spectacular and focused, with nicely integrated spices from the elevage. The palate is medium to full-bodied with fine-grained tannins, perhaps coated by glossier fruit that give it a little more volume. This is accessible already, but should improve in bottle. 40,000 bottles produced.
JS 93
James Suckling
Dense black fruit character, rich silky tannins and nice freshness. The finish of is really silky in the rather coarse Toro context.
WS 92
Wine Spectator
Firm and sleek, this red delivers snappy flavors of blackberry and currant, with chocolate and graphite notes, supported by well-integrated tannins and lively acidity. Shows density and energy. Drink now through 2026.
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Teso la Monja

Teso la Monja

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Teso la Monja, Toro, 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.

Spain's remote, high elevation wine zone between the regions of Bierzo and Ribera del Duero produces intense, full-bodied reds made from Tempranillo, locally called Tinta de Toro. This local variant has adapted to the region’s climatic extremes and recognizing its potential, top producers from Ribera del Duero and Rioja have invested heavily in its vineyards.

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.

GZT10076581_2014 Item# 247979