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Tinto Figuero 4 Months 2008

Tempranillo from Ribera del Duero, Spain
  • RP87
13.5% ABV
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4.4 5 Ratings
13.5% ABV

Winemaker Notes

100% Tempranillo. Dark red color with blue reflections, confirming the wine's youth; an intense robe for a bright wine. The nose displays full red-fruit aromas, including cherries and strawberries, and is reminiscent of black licorice and ripe blackberries, integrated with elegant, clean oak notes. There is a strong, balanced mouth feel, showing good structure and a rounded wine, with hints of berries on the palate and a persistent, lingering finish. Pair with pork and beef, as well as rice and vegetables dishes and various semi-soft cheeses.

Critical Acclaim

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RP 87
Robert Parker's Wine Advocate
Purple-colored, it displays an expressive nose of red fruits, black licorice, and blackberry with a hint of cedar. Ripe, sweet, and moderately structured on the palate, this forward, amiable effort is meant for drinking now and over the next 3 years.
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Tinto Figuero

Tinto Figuero

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Tinto Figuero, Ribera del Duero, Spain
2008 4 Months
Jose Maria Garcia and Milagros Figuero are a vine-growing couple who have devoted their entire lives to looking after their "majuelos," or young vines. They are proud heirs to a culture that has been handed down through several generations. Each day is filled with care of more than 45 hectares of vines, over half of which were carefully and meticulously farmed by their ancestors, some of the vines still producing grapes today date back to the 1930s.

After many years of concentrating exclusively on the cultivating their vines with the aim of producing "top flight" grapes, the couple decided to embark on a project that they knew would take a great deal of tenacity and expertise - to make their own wines.

The wines of Garcia Figuero are all 100% Tempranillo - Spain's "signature" red grape, the backbone of the wines from the Ribera del Duero and the only grape variety planted on the Estate. Twenty five hectares of Garcia Figuero's vineyards feature Tempranillo vines older than 60 years.

In 2001, with the aid of their three children - Carlos, Henar and Antonio - the actual winery became a reality. La Horra, the place that had witnessed the farm's growth over the centuries at one of the most prestigious locations along the banks of the Duero River, was chosen. Over 1,000 barrels lie in the aging room.

Ribera del Duero

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As a one of Spain’s leading regions, Ribera del Duero is an icon of growth and innovation whereas its brother, Rioja, represents tradition. While winemaking goes back 2,000 years, only in the 1980s did a small handful of—now iconic—wineries make the region’s potential known to the discerning consumer.

In 1982 a mere nine producers of Ribera del Duero grouped together to achieve the Denominación de Origen (D.O.) status. Ever since then the region has boomed and today over 300 wineries exist.

Bodegas vega sicilia is on the western edge of the denomination and has been producing one of Spain's finest wines since the mid 19th century. Other iconic producers include Pesquera and Dominio de Pingus.

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 soil types give Ribera wines a distinctive depth and complexity. Furthermore, the D.O. laws allow for blending of Tinto Fino with Cabernet Sauvignon, Merlot and Malbec, a concept introduced by Vega Sicilia 130 years ago. Ribera del Duero red wines have characteristics of dried fig and sweet tomato, cherry and plum with spices of cedar, clove, tobacco, dill, vanilla and leather. A bold structure and smoky aromas make them perfect with anything off the grill, roasted meats and aged cheeses.

Albillo is the white grape of the area and Garnacha produces the region’s rosé.

Tempranillo

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Notoriously food-friendly with soft tannins, modest alcohol, and bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions. It is important throughout Spain as well as in Portugal, where it is known as Tinta Roriz and is an important component of Port wines and the table wines of the Douro region that Port calls home. California, Washington, and Oregon have all had moderate success with Tempranillo, producing a riper, more fruit-forward style of wine.

In the Glass

Tempranillo is often aged in new oak for the integration of spicy, woodsy, and herbal flavors, often with hints of vanilla, coconut, and dill. The grape itself produces medium-weight reds with bright red and black fruit aromas and hints of spice, leather, and tobacco, with no shortage of flavor.

Perfect Pairings

Tempranillo’s modest, fine-grained tannins and bright acidity make it extremely food friendly, pairing 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 system is in place to indicate on the label how much time the wine has spent in both barrel and bottle before release, which is helpful to the consumer trying to determine the style of an unfamiliar wine. Rioja can range from Joven (fresh, fruity, and unoaked) to Gran Reserva (complex and oxidized from extended barrel aging), with Crianza and Reserva in between.

QUITF4M087_2008 Item# 109239

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