Hacienda Monasterio 2010 Riserva

To celebrate the resurrection of my wine fridge, I pulled a chair into the garage, set a wine glass atop a saw horse and opened this lovely bottle from the Ribera del Duero.

Enjoyed in my “man cave” while reading Real Simple.

I should have decanted it. Just look at the residue atop the label! But I couldn’t wait. I’m a big believed in “matching wine with mood” and my mood was exultant and thirsty.

The wine was a deep, deep purple. Almost black. With just a slight halo of red at the edge of the glass. The opacity surprised me for a Tempranillo.

For a wine that had slumbered for nearly a decade, the molecules escaping out of the glass smelled emphatically like blackberry pie and jasmine.

Acidity was also still lively. My only complaint – and a small grouse it is – is that my tongue and nose would have liked a bit more fruit to balance the tannins, acidity and oak.

WineKnow Facts:

  • The Ribera del Duero region is in northern Spain, a few hours’ drive due north from Madrid. Valladolid is the biggest city in the area.
  • Red wines from the RdD are made with “Tinto Fino” (the local name for Tempranillo).
  • Tempranillo wines are usually dark red, or garnet. Its usual aroma & flavor profile includes cherry, plum, tobacco, leather and cedar – rather like a Chianti.
  • I learned online that this particular wine was 80% Tempranillo and 20% Cabernet Sauvignon – so that explains the color and the darker-tasting fruits.
  • This wine was also aged for 20 months in French oak – which explains the oakiness that gave me a bit of “pie crust” and cedar action.
  • Peter Sisseck was the consultant winemaker for this wine – and he has a reputation for producing big wines that critics like Robert Parker love. He’s also directly involved in Dominio de Pingus, one of the top winemakers in Spain.

Ana Diogo-Draper Amador Tempranillo 2017

*** My review and rating from http://www.nakedwines.com

Love the label! Looks like Spanish/Portguese tiles.

4-Star

“Was pretty skeptical of Tempranillo in the USA. Love the wines of Rioja and Toro. But figured that the winemaker would “pump up the volume” (like Americans are wont to do) on the wine and lose the typicity.

Instead, my wife and I both enjoyed it tremendously. Medium bodied, bright red fruit (imo a bit fruitier than the typical Spanish tempranillo but that’s just fine) and pretty classic tobacco aromas. Very smooth tannins too. 

Lovely wine enjoyed with portobello mushroom ‘steaks.'”

WineKnow Facts:

  • If it’s red and it’s from Spain, chances are that it’s made from Tempranillo grapes.
  • If it’s red and it’s from the Rioja, Ribero del Duero or Toro regions of Spain, it’s either 100% or mostly Tempranillo.
  • In Portugal, Tempranillo is called Tinta Roriz. It’s one of the primary reds of Portugal and one of three primary reds blended in Port
  • Tempranillo makes wines that are bright ruby (NOT dark purple/black), medium-weight and fairly fruity with high acidity. I think they taste similar to Chianti wines (which are made with Sangiovese grapes). However, I’d say that Chiantis tend to have a bit more tannins and have more of a cherry fruit flavors.