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Vetus Flor de Vetus 2012

  • RP92
750ML / 0% ABV
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  • JS92
  • WE90
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750ML / 0% ABV

Winemaker Notes

Deep, black cherry color and a vibrant aroma of fresh fruit. In the mouth we find a well structured and perfectly balanced wine with an exquisite after taste.

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
Made from 100% Tinta de Toro aged ten months in French and American oak, the full-bodied, complex, dry 2012 Flor de Vetus offers up notes of Provencal herbs, white chocolate and jammy black cherry and blackcurrant fruit. This opulent, chewy, voluptuously textured red comes from high-elevation (2,100 feet) vineyards and represents a stunning value.
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Vetus

Vetus

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Vetus, Spain
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Bodegas Vetus was created in 2003 with the purchase of a 20 hectare property by the Anton family, proprietors of Finca Villacreces in Ribera del Duero and Izadi in Rioja Alavesa. The vineyard is planted with 100% Tinta de Toro (Tempranillo), in a poor soil which produces low yields of concentrated grapes. The hot and dry climate of Toro produces unmistakably big wines that many producers try to tame them with plenty of new oak. The harder path, and the one Vetus has taken, is to restrain the natural rusticity of the terroir and to promote balance and elegance in the finished wines. To achieve this they are careful to harvest grapes that are not over ripe, prevent excessive extraction during winemaking and employing a greater proportion of second and third-fill barrels for the aging of their wines.

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Toro

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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.

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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.

SWS320150_2012 Item# 155364