Bodegas Valderiz Tomas Esteban 2006

  • 94 Robert
    Parker
  • 93 James
    Suckling
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Bodegas Valderiz Tomas Esteban 2006  Front Bottle Shot
Bodegas Valderiz Tomas Esteban 2006  Front Bottle Shot Bodegas Valderiz Tomas Esteban 2006 Front Label

Product Details


Varietal

Region

Producer

Vintage
2006

Size
750ML

Your Rating

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Somm Note

Winemaker Notes

Dark ruby in color, this wine displays aromas of red and black fruits and toasty oak. On the palate it reveals rich and round ripe fruit that is beautifully balanced and delineated with big chewy tannins on the finish.

Professional Ratings

  • 94

    The 2006 Tomas Esteban spent 20 months in 30% new French from a parcel farmed biodynamically. Purple/black in color, it sports a super-expressive perfume of toasty oak, graphite, espresso, Asian spices, black cherry, and blackberry. Dense, layered, and structured on the palate, this full-bodied offering has gobs of fruit and ripe tannin. It demands 8-10 years of cellaring and should offer optimal drinking from 2018 to 2036.

  • 93

    Complex nose in this aged Ribera. Aromas of crushed raspberries, blueberries and sweet licorice. Full-bodied with polished and refined tannins, dense texture and a clean and precise finish.

Other Vintages

2015
  • 94 James
    Suckling
2014
  • 93 Robert
    Parker
  • 93 James
    Suckling
2011
  • 93 James
    Suckling
2010
  • 95 James
    Suckling
  • 92 Wine
    Spectator
  • 91 Robert
    Parker
Bodegas Valderiz

Bodegas Valderiz

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Bodegas Valderiz, Spain
Bodegas Valderiz Winery Video
The design of the winery seeks to achieve as natural a wine-making process as possible, so the grapes are harmed as little as possible during their transformation to wine. Their evolution is gentle with prolonged chilled maceration, without being too exacting on the grapes. Natural yeasts on the grapes create a spontaneous fermentation. Absolutely no artificial wine-making additives (acidifiers, tannins, glucose, enzymes etc) are used. Every detail is important, from the cleanliness of our equipment to frequent tests at every production stage. Commencing three weeks before harvest with analysis of the grapes and continuing until the bottle of wine is finally served to the client. Ageing is done in barrels selected from the best French coopers, using 80% French and 20% American oak. We monitor the quality of our barrels while our coopers make them, controlling the amount of firing each barrel receives. We match specific degrees of firing to the different soil types in our vineyards.
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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

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Ribera del Duero, Spanish wine region, is located in northen Spain’s Castilla y León region, just a 2-hour drive from Madrid. While winemaking in this area goes back more than 2000 years, it was in the 1980s that 9 wineries applied for and were granted Denominación de Origen (D.O.) status. Today, more than 300 wineries call Ribera del Duero home, including some of Spain’s most iconic names.

Notable Facts Ribera’s main grape variety, Tempranillo, locally know as Tinto Fino, is perfectly suited to the extreme climate of the region, where it must survive scorching summers and frigid winters. Low yields resulting from conscientious tending to old vines planted in Ribera’s diverse soils types, give Ribera wines a distinctive depth and complexity not found in other Tempranillos. Rich and full-bodied, the spice, dark fruit and smoky flavors in a bold Ribera del Duero will pair well with roasted and grilled meats, Mexican food and tomato-based sauces.

REG760013706_2006 Item# 341793

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