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Bodegas Montecastro
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Ribera del Duero 2008

Ribera del Duero, Spain

96% tempranillo
3% merlot
1% cabernet sauvignon

Tasted September 2013- Spain can be a tenuous territory to tread for the consumer, where extreme examples of both old world rusticity and modern fruit explosions lay waiting for the uninitiated. This wonderfully primed Ribera confidently stated a case for the perfect middle. Deep red tones introduced a load of cherry-scented fruits, with plenty of finely seasoned oak, as the New-World style would hope for, yet a fresh elegance allowed for the finer feel of older crafting. each swirl and sip gave a different look into the supple core, mostly with spiced red-black fruit. Cocoa, vanilla, clove and even nutty tastes wove their way through. The tannins were fine tuned but continually gripping as it opened, enough to hold the complete mix in place for some time. The center revolved around an acidity, clearly marking a direction to focus on. This was surely ready to drink. Happily, it has plenty more in reserve for a revisit down the road. Overall, the team agreed, this gives us hope, call it modern or classical, for the fashion wines of this great area will continue to wear. Superb. We found a note from the importer's files (Classical Wines) that defines the intent and what comes to the glass, "Balance and aromatic intensity is achieved from Montecastro's diverse terroirs. A finesseful, rich yet silky, authentic style is the result."


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The Label

Producer: Bodegas Montecastro
Wine (proprietary name): Ribera del Duero
Vintage: 2008
Labeled as: appellation title
Country of origin: Spain
Region: Ribera del Duero
Area/Appellation: Ribera del Duero
Classification of Appellation: d.o.
Classification of Wine:
Alcohol %: 14.00

The Winemaking

Winemaker: Bertrand ERHARD PESTEL
Assistant Winemaker:
First Date of Production: 2002
Handling of Fruit: hand picked
Sorted: sorted at picking, sorted at table
Stem: all destemmed
Yield of Harvest:
Method of Crush/Pressing: mechanical press Press Type: pnuematic
Pre-fermantation Soak/Maceration: Y     Length of Soak: 2-3 days
Temperature Controlled: Y
Free Run Juice Only: Y
Gravity Fed to Vessels: Y
Type of Vessel for Fermentation: Concrete
Size of Vessel:
Vessel Seal: Sealed Vessel
Fermentation Temperature Controlled: Y
Fermentation Style: Induced
Type of Yeasts: Native Yeasts
Carbonic Maceration: N
Length of Fermentation: 10 Day(s)
Pumped Over/Cap Agitation: Y
Malolactic Fermentation: Y    Percent: 100.00%
CO2/SO2 Added on Fermentation: SO2
Type of Ageing Vessel: Wooden Barrel
Type of Wood: oak barrel  Wood Condition: 50% New   50% Used   
Origin of Barrels (if used): first quality French Oak 70%, American Oak 30%
Size of Barrels Used: 225
Length of Maturation: 16 Month(s)
Extended Lees Contact: N
Fined (Type): N
Filtered (Type): N
Moved to Multiple Vessels?:
Date of Bottling: 0000-00-00
Age in Bottle Before Release: 6 Month(s)
Number of Bottles (750ml) Produced: 0
Number of Magnums Produced: 0
Number of Half Bottles (375ml) Produced: 0
Closure Type: Natural Cork
Bottled with SO2: Y
Alcohol %: 14.00
Residual Sugars (Gram/Liter):
Total Acidity (Gram/Liter): 0.00
Total Ph: 0.00

The Vineyard

Total Vines Planted: 27 Hectare
Density of Vines:
Wine Vineyard: Multiple Vineyards
Source Vineyard: Vineyards Estate Owned
Exposition of Vineyards: N, NW
Soil Type(s): With a combination of many vineyards, sought after for their northern exposure and high altitudes, the soils vary from clay to gravels and limestone. The collection allows for a complex mineral expression to evolve as the wine matures.
Elevation of Vineyards: 800-1000 m
Vineyards Description: Hillside, Flat or Valley Floor
Average Age of Vines: 50 year(s)
Farming Methods: Organic
Irrigation: dry farmed
Additional Vineyard Information: For having lasting vineyards, we are convinced that itís necessary to be respectful with the environment. This is the reason why, from the beginning we worked using natural phitosanitary treatments and without herbicides. This requirement is also applied by our grape suppliers. With the purpose of certifying these techniques, our vines are turning into organic agriculture.