Finca Villacreces Ribera del Duero 2011
- Decanter
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James
Suckling -
Robert
Parker
Product Details
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Somm Note
Winemaker Notes
From 35 year old vines. The vineyards are farmed organically, with canopy management and natural treatments used instead of artificial chemicals. Fruit was handpicked, fermented separately in small stainless steel tanks, then aged separately in French oak for a period of 14 months after which the final blend was assembled and bottled.
Inky purple, the 2011 has an expressive bouquet of espresso, toasted bread, graphite, wild blueberries, and blackberry liqueur. This is followed by a full-bodied, full-flavored, plush wine with layers of spicy black fruit. Well balanced, with lingering hints of smoke.
Blend: 86% Tempranillo, 10% Cabernet Sauvignon, 4% Merlot
Professional Ratings
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Decanter
This wine could also be in my 12 greatest Riberas. Delicious, complex, finely sewn, open. Top quality, and at a bargain price.
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James Suckling
Mushroom, dried fruits and walnuts on the nose. Full body, soft and silky tannins and a chewy finish. Needs time to soften but already delicious. Drink now.
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Robert Parker's Wine Advocate
This bottling seems to follow a constant blend: 86% Tempranillo, 10% Cabernet and 4% Merlot, with an aging of 14 months in French oak barrels, 60% of them new. It somehow feels oakier than the 2012 despite having been in bottle for longer, with a lactic note that gives it a forest fruits yogurt feeling, combined with sweet spices and a touch of smoke. The palate shows some chunky tannins and a slightly warm finish. A ripe and heady Villacreces.
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One of the most sought-after pieces of land in Ribera del Duero, the estate of Villacreces sits next to Vega Sicilia, perhaps (historically) the most famous property in the region. There is written evidence that the first vines were planted on the estate in the 13th Century. During the 14th Century, it was run by Saint Pedro de Villacreces and, later on, with its perfect conditions for prayer and retreat, it became a monastery. In the 20th Century, the property belonged to a wealthy aristocratic family from Valladolid, who used to spend their holidays and weekends there. In the early 1970s, 100 acres of vineyard were planted, which has now been increased to 150. Including a 200-year-old forest, the estate comprises a total of 285 acres.
In 2003, the Anton family - owners of a Rioja bodega and one of Spain’s most famous Michelin starred restaurants in the Basque country – purchased the estate and invested in revitalizing both the estate and the vineyards. The property is situated at 2,300 feet above sea level on poor soils comprised of lime, gravel, sand and quartz which naturally keep yields low (the estate averages 1.6 tons per acre). The proximity to the Duero river helps protect the vines from and reduce the effects of the frosts that are common in the Ribera del Duero.
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.