Emilio Moro Malleolus de Sanchomartin 2010
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Robert Parker's Wine Advocate
The 2010 Malleolus de Sanchomartin is from a single plot of over 50-year-old vines in Pesquera de Duero on chalk soils that provide for vertical, long and mineral wines. The wine went through malolactic fermentation in French oak barrels, as they believe they are better suited for the elegance of the juice produced from the chalky soils. The wine is powerful and concentrated, but overall, extremely elegant and balanced and with clear chalky minerality that sticks to your teeth. The palate is medium to full-bodied with a fine, silky texture, very good acidity and freshness. This could be drunk now, but I believe it will be even better in a couple of years. Drink 2016-2025.
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Wine Spectator
A rich, creamy texture carries expressive flavors of black cherry, cassis, toast, licorice and mineral in this polished red. Shows great depth and intensity, yet remains graceful and harmonious, with a lovely floral finish. Drink now through 2025.
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Wine Enthusiast
Graphite, maple and other oaky aromas dominate this lush, pitch-black Tinto Fino. A chewy, dense mouthfeel is rich as an oil baron, while oak-driven flavors of vanilla and baking spices accent blackberry and cassis. On the finish, this is monster-sized and full of blue-fruit deliciousness. Drink through 2020. Cellar Selection
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Wine & Spirits
From a 2.5-acre vineyard planted in 1964 with Tempranillo cuttings from Valderramiro, the historic vineyard of the Moro family, this needs time to get past the thick curtain of oak flavors. Behind it, there's a dense, ripe, unctuous core of black fruit, its flavors lasting minutes on the palate. An excellent example of a rich, powerful Ribera del Duero style, it deserves five or more years in the cellar and an aged Manchego cheese.
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Bodegas Emilio Moro is one of the oldest leading quality producers in Ribera del Duero. The history of the family goes back 3 generations. 1st generation Emilio Moro was born in 1891 and 2nd generation Emilio Moro in 1932. Both were born in a viticulture environment surrounded by vineyards and grew up treading grapes and racking wine in their native village of Pesquera de Duero, in the province of Valladolid.
Emilio Moro taught his son, Emilio how to make wine but also to love it. Then Emilio passed along that knowledge, passion, and love for wine to the third generation. Currently the third and fourth generation together run the winery.
The vineyards were grafted with the purest clone of Tinto Fino, commonly known as Tempranillo, recovered from the oldest vineyards that the family owns, Valderramiro and Resalso. Currently the family owns more than 200 hectares. They are located between 2,400 to 3,000 feet of elevation.
The third generation lead by Javier, Rubi and Fabiola started the newest project of the family when they were looking to the area within Spain capable of producing the best white wine. They settled in Bierzo in 2016 and have been making wines there with Godello variety ever since.
“Wine is art. If you listen, it speaks to you, it tells you when it needs to rack, when to rest. It’s like a living being that needs to be understood and cared for”. D. Emilio Moro
Notoriously food-friendly, long-lasting and Spain’s most widely planted grape, Tempranillo is the star variety of red wines from Rioja and Ribera del Duero. The Rioja terms Joven, Crianza, Reserva and Gran Reserva indicate both barrel and bottle time before release. Traditionally blended in Rioja with Garnacha, plus a bit of Mazuelo (Carignan) and Graciano, the Tempranillo in Ribera del Duero typically stands alone. Somm Secret—Tempranillo claims many different names depending on location. In Penedès, it is called Ull de Llebre and in Valdepeñas, goes by Cencibel. Known as Tinta Roriz in Portugal, Tempranillo plays an important role in Port wine.
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.