Round, sweet and delicious stuff, with tons of ripe black cherry, plum jam and cinnamon flavours intermingled with secondary, complementary hints of smoky charcoal, stony minerals and soft leather. A joy!
Decant for a bit and match up with mustard roast beef with aioli.
The organically-farmed vineyards of Bodegas Valderiz, watched over by owner Tomás Esteban, cover 60 hectares and are spread over 35 plots on different soil types. The total absence of herbicides, pesticides and synthetic fertilisers is the bodega's trademark, and the family is currently in the process of moving to ultra-pure biodynamic viticulture. Oak barrels at Valderiz are 80% French and 20% American, and the degree of toasting is matched carefully to the various terruñas (terroirs, or soils) of the estate.
Ribera del Duero sits on the northern plateau of the Iberian Peninsula, 800m above sea level. The region's inland location, along with the sheltering effects of nearby mountain ranges, creates an extreme climate in which searing summers are followed by icy winters. Ribera is almost entirely devoted to red wine, with Tempranillo (known locally as Tinto Fino or Tinta del País) the most widely planted variety – regulations state that Ribera must be at least 75% Tempranillo.