Ribera del Duero Tempranillo

Tannic. Needs more time. Has potential though...

But a 4 year old Spanish wine means the grapes are still on the vine.

A progression of flavours - starts like a Ribera (juicy fruit), ends like a rioja (chunk of oak). Ultimately it’s good, but she wasn’t ready.

I don’t understand what all the fuss is about? This wine has received crazy good scores from critics and while it’s clean and expressive, the tannins are dry and the wine isn’t ready (don’t know if it ever will be) for consumption now. It says 95% #tempranillo and 5% #Albillo I think it has some Cabernet and I don’t really understand why put the albillo, it hasn’t done anything to this wine in the way of floral aromas or lightness. This wine is 15% alc. and the warming feeling on the finish is out of balance with the body and the fruit concentration of the wine #riberadelduerowine #riberadelduero

Drink now. In a great spot. This was a Mag and did not last to Day 2.

In Mag. Lots of tannins. Dry at open. Open end up. Went well with tri-tip.

New to me. Very grippy. Needs time. I guessed French oak (some American too) and I was right. This fit in my "new school" producer profile for RdD

Tannic. Needs time.

Lovely well managed oak regime, mix of American and French, juicy and vibrant blackberry, and black plum fruit, leather, moderate acidity, and forward tannins. Delicious.

2010. Pleasant combination of barrel and primary fruit. Dark, dense and powerful and fresh.

Dusty. A lot of stick-to-the-roof-of-your-mouth tannin and even more oak on he palate, if you can believe it. Decanting helps; food helps even more. Bombast.