2009 Finca Torremilanos Montecastrillo Roble

Year: 2009
Appellation: Ribera del Duero
Country: Spain
Wine Spectator: 87
Wine Advocate: 88
Vinous Media: 88
Red Wine
Price :
$9.95
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"This red is round and generous, yet remains very fresh, with a lively core of acidity to balance ripe plum and black cherry fruit and sweet vanilla flavors. There's just enough tannins for grip. Drink now through 2014. 10,000 cases made. " (WS)

"Finca Torremilanos’ red wines begin with the 2009 Montecastrillo Roble, a blend of 90% Tempranillo and 10% Cabernet Sauvignon aged in oak for 7 months and bottled without filtration (as are all the following wines). Deep purple in color as befits the vintage; it reveals an enticing perfume of Asian spices, incense, lavender, licorice, and blackberry. Dense on the palate with a bit of structure, this succulent, forward effort can be enjoyed now and over the next 6 years. It is an excellent value.

Finca Torremilanos is the only estate in Ribera del Duero permitted to produce Cava which they have now been doing for 30 years. The climate is cooler than Penedes where 95% of Spain’s Cava is made. It is made from 90% Viura (vine age 60-180 years) and 10% Chardonnay with 25 months on the lees and zero dosage with residual sugar less than 1%. Finca Torremilanos is to be commended for its effort to expand the winemaking envelope." (WA)

"Bright purple. Aromas of violet, cassis, vanilla and smoky oak. Slightly jammy black and blue fruits and oak spices on the palate, along with a faint bitterness. The lingering, supple finish shows good energy and a touch of finishing spiciness. " (IWC)

Winery Notes:
This wine is 100% Tempranillo from vines aged between 10 and 20 years. Fruit is sourced from 30 different plots on the estate all of which are farmed organically (undergoing certification). The grapes were macerated with the must for 9 days during fermentation in temperature controlled tanks. 80% of the wine underwent malolactic fermentation in stainless steel while the other 20% underwent malo in oak barrel. Following fermentation the wines were aged in oak barrels for 7 months prior to bottling without filtration.