Bernat Jaume

8.9

Vino de Ronda, en Ronda. Recomendado por el camarero. Muy afrutado y equilibrado . — 3 months ago

with Ana

Jamie Lauder

9.5

2005 vintage.
55% Tempranillo, 25% Cab Sauv, 10% Syrah, 10% Merlot.
Aged 18 months in French Allier oak.
The winery is at 1000 meters elevation near the town of Ronda, in Malaga, Andalusia, Spain.
Sweet red fruit with sandalwood, black pepper and raspberry liqueur on the nose. This wine is big, dark raspberries, milk chocolate and earthy despite being16 years old.
The tannins have rounded out beautifully for an amazingly long finish. — 3 years ago

Martinez

9.1

A minor ingredient in Bordeaux blends, Petit Verdot is one of those grape varieties that enjoy greater popularity away from home. Notoriously late-ripening, grapes can have difficulties undergoing veraison in Bordeaux, especially in cold years, remaining unusable green berries (hence its name, “little green”). While Petit Verdot often fails to ripen in Bordeaux, it seems to flourish in warmer regions, such as some parts of Australia, California and Spain, where its long-cycle offers winemakers a hedge against global warming. With over 3,000 hours of sunshine per year, the region of Ronda in southern Spain has turned out to be an ideal location for Petit Verdot - which even here, doesn’t get picked until late October or early November.

Cortijo Los Aguilares’ Tadeo is one of Ronda and Spain’s most recognized Petit Verdot bottlings. Sourced from the estate’s El Calero plot at 900m (nearly 3,000 ft) elevation in Ronda, in the province of Málaga. Fermented in stainless steel and aged in French oak for 15 months. Dark ruby color with purple rim. Fragrant, very attractive, complex nose with layers of black fruit (bramble), smoke and graphite, herbal notes, sweet spices, vanilla and violets. Full-bodied, structured, powerful tannins. Impressive. — 4 years ago

Bernat Jaume

9.1

Capa alta y lagrima densa. Nariz floral: violetas. En boca se notan los 30 meses de barrica: madera y brandy. Frutas maduras que ofrecen un final largo y muy agradable. Necesita su tiempo para abrirse completamente. Una gran RCP para este vino. Lo conseguí a 7€ de oferta en Vinoseleccion. Su precio en bodega ronda los 13€ — 8 months ago

Ryan

9.0

Nice red to sip while decompressing after yelling at my silly wife, Ronda, with lil jimmy in the backseat. Love family vacation — 4 years ago

Martinez

8.9

Pinot Noir from a tiny family-run estate in Ronda. Founded by Austrian architect Martin Kieninger, the winery works with mostly Austrian varieties and rootstock Kieninger brought from Austria - Zweigelt, Blaufränkisch and Pinot Noir, a variety that seems to thrive in the Ronda-. Whole-cluster fermentation with indigenous yeasts and 12 months aging in French oak barrels. Shy nose. Red fruit and herbal notes. Full-bodied and quite bold (15% ABV!) for a Pinot Noir. Not terribly complex. — 4 years ago

Mario Martínez Colino

8.9

Diferente a un rosado clásico, sin acidez, con cuerpo y recuerdo. Fresa y frambuesa.

69% Tempranillo / 18% Syrah / 13% Merlot — a year ago

Martinez

9.0

Very good saignée rosé from vineyards at over 3,000 ft elevation in the Sierra de las Nieves mountain range in Ronda. The 2020 Rosé is a blend of Tempranillo (69%), Syrah (18%) and Merlot (13%), fermented in concrete vats, no oak aging. Clean, medium pink color. Expressive nose. Juicy strawberry aromas and flavors, some citrus and herbal notes. Fresh and juicy, great acidity. Good value — 3 years ago

Sarah Davidson

10

2010 Vintage is delightfully well balanced...smooth full body. — 4 years ago

Martinez

9.2

The estate’s flagship wine, Samsara is 100% Petit Verdot from Ronda in southern Spain, a region that is gaining certain notoriety for its Petit Verdot. A late ripening grape variety, Petit Verdot is a minor ingredient in Bordeaux blends where it often fails to ripen properly. But it seems to thrive in warmer regions like Australia, certain parts of California and here in Ronda, where it was first introduced in the early 1990s. Grapes are sourced from El Juncal vineyard, a very cool site at about 2,800 ft elevation, on clay-sandy soils. Fermented with indigenous yeasts (50% whole-cluster) and aged in French and Hungarian oak for 9 months. Dense, dark ruby color. Dark fruit on the nose and palate. Herbal and balsamic notes and a whiff of cinnamon. Complex, structured, very smooth tannins. — 4 years ago