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| Drinking Windows and Values |
| Drinking window: Drink between 2009 and 2016 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.3 pts. and median of 92 pts. in 8 notes) - hiding notes with no text | | | Tasted by kenhoeve on 12/5/2012 & rated 89 points: Need to be drunk up. Nice secondary notes of cedar and leather but the fruit is best on the pop and rapidly starts moving toward the pruney end of the spectrum. Plenty of tannins and grip yet, tons of sediment. Pop and drink quickly. (2731 views) | | | Tasted by kenhoeve on 6/8/2012 & rated 91 points: Tannins are melted and drinking at peak. Just enough acidity to compliment a slow roasted spanish style pork shoulder. Showing excellent secondary characteristics in a very round package at this point. A modern take , but well done. Drink now. (2985 views) | | | Tasted by kenhoeve on 10/17/2011 & rated 89 points: Tannins almost resolved. Oak is starting to obscure the fruit though. Nice secondary notes emerging, the wine has certainly become more subtle although it put on some weight over a few hours as the tannin became a bit more noticeable. Better on the pop and pour. Very herbaceous and Napa Cab like. Not too new school and very pleasant with a good steak. Drink now. (3243 views) | | | Tasted by djdaqm on 9/23/2011 & rated 92 points: Really nice nose unique to Rivera del Duero. Smooth in the mouth with all the tannins nicely integrated. Decent length and medium plus body. Delicious taste. Not uber complex but full of secondary notes.Probably will not improve further with time. (3131 views) | | | Tasted by tcfishler on 8/26/2009: Sophisticated nose emphasizes terroir elements of wet leaves and loam, with some milk chocolate as a gentle reminder of the wine's oaking. This has a high-toned penetrating quality and seems to reach all the way to the back of the nasopharynx. Elegant and dry flavors segue into a cocoa- and cherry-tinged aftertaste that isn't shortened by the substantial but rather noble tannin. Maybe it's the bottle aging, but this comes across as classier than the stereotypical new school Ribera. (3291 views) | | | Tasted by Tad GW on 2/22/2006 & rated 93 points: Super wine. Leather and earth on the nose withsome dark fruits. On the palate it is surprisingly mellow and fruity, balanced, harmonious yet complex. Dark fruits predominate with some hints of tart strawberries and cocoa or unseetened chocolate.
50+5+13+16+9=93 (2359 views) |
| By Josh Raynolds
Vinous, September/October 2014, IWC Issue #176
(Hacienda Monasterio Ribera Del Duero Reserva Especial) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Hacienda Monasterio Producer website
Hacienda Monasterio is owned by Carlos del Rio whose family has been in the sherry business for decades. Being fortunate enough to own some prime, south-facing parcels on the right side of the river, Carlos hired Peter Sisseck, the owner/winemaker of the famed Ribera estate Pingus to take over the winemaking in 1995. Peter has helped to turn this old estate into a Ribera powerhouse with wines that can age for years. Mainly Tempranillo with Merlot and Cabernet Sauvignon in varying quantities.
Additional info available @ the pg of the U.S. importer, European Cellars
Tempranillo BlendTempranillo is the backbone of wines made ihvhhcn the best well-known Spanish regions Rioja and Ribera del Duero, but is also grown as far afield as Mexico and Australia.
As a flavor profile, red fruits like strawberries and cherries can predominate - but with a rustic edge. The Many wines made from Tempranillo will spend a few years in barrel and bottle before reaching the consumers . Many Tempranillo-based wines see a few years of oak - add that to a few years of bottle and the wine can give a subtle - and occasionaly not-so-subtle - leathery mouthfeel. The combination of the tart fruit and tannins make this wine very food friendly.Spain Vinos de España - Wines of Spain (Instituto Español de Comercio Exterior) | Wikipedia
Wine Map on weinlagen-info
Spain is the third largest wine producing nation in the world, occupying the majority of the Iberian Peninsula with vast diversity in climate, culture, and of course, wine. From inky, dark reds of the [Priorat] to dry, white Finos from Andalusia, Spain can easily boast of elaborating a wide variety of notable styles. Within Spain there are currently 62 demarcated wine regions, of which a handful have gained international recognition: [Rioja], Priorat and [Ribera del Duero]. Yet these regions are only a small sample of the high quality wines Spain produces. Regions such as Cava, Penedes, Somontano, Galicia, Rueda and Jerez are only a few of the numerous regions worthy of exploration throughout Spain. Spain can also lay claim to having the most land under vine in the world, growing up to, by some accounts, 600 indigenous varietals of which Tempranillo is their most well known. Other popular varietals include [Garnacha], Bobal and Monastrell for reds and for whites; the infamous [sic] Palomino Fino grape which is used in the production of sherry wine, Pedro Ximenez in Montilla Morilles, Albarino used in the creation of the bright, effervescent wines of Galicia, and Verdejo in Rueda. - Source: - Catavino.net
Spain is not in the forefront of winemaking for its dessert wines, other than for its sweet wines from Sherry country including the highly revered Olorosos (when sweetened). But apart from Sherry Spain has a range of styles of dessert wines, ranging from the those made from the Pedro Ximenez grape primarily in Jerez and Montilla-Moriles) to luscious, red dessert wines made in the Mediterranean from the Garnacha (Grenache) grape. Some good Moscatels are made in Mallorca, Alicante and Navarre. The northwest corner of Spain, Galicia, with its bitter Atlantic climate, is even making dessert wines, called “Tostadillos” in the village of Ribadivia (similar to France’s “Vin de Paille”). The Canary Islands have made interesting dessert wines for centuries (they are mentioned by Shakespeare, for example) and in recent years the quality of winemaking has been improved and the Canary Islands wines are being better marketed now. The winemaking styles for “Vinos Dulces” are also diverse, from “Late Harvest” (Vendimia Tardía) to “Fortified Wines” (Fermentación Parcial). Based on in-spain.info.Castilla y León Castilla y León Wine (Turismo Castilla y León )Ribera del Duero El Corazón del Duero - The Heart of Duero (Consejo Regulador de la D.O. Ribera del Duero) |
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