Valduero 6 Anos Valduero Reserva Premium (slightly torn label) 2004
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Robert
Parker
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Pairs well with game, lamb and cured cheeses.
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Robert Parker's Wine Advocate
The 2006 Premium Reserva 6 Anos spent 36 months in oak, the first 15 in new French before racking into seasoned barrels for another 21 months. It exhibits an expressive nose of espresso, mineral, incense, black cherry, and confiture of blackberry. Full-bodied, rich, and dense, it has outstanding volume on the palate reflective of the great 2004 vintage, and 5-7 years of cellaring potential. Drink it from 2015 to 2029.
Valduero is a family winery and was one of the first to be founded in the D.O. Ribera del Duero. It was created by Gregorio García Álvarez in the small village of Gumiel de Mercado, which is located 16km to the northeast of Aranda de Duero, right in the heart of Ribera del Duero, in the province of Burgos. At that time, there were only about half a dozen wineries in the region and despite its long tradition of winemaking and the reputation among connoisseurs for the quality of its wines, it was largely unknown to the general public. The Consejo Regulador of D.O.Ribera del Duero was created at about the same time.
Yolanda García Viadero, daughter of the founder and a trained agronomist, discovered at that time the traditional viticulture of the region and also the Tinto Fino (Tempranillo) variety that is a product of its vines. She describes this grape as being “exceptional and unique in Spain, with a strong sense of terroir in its character, which gives structure and acidity to the wines, putting them on the same level as the best wines in the world”.
This is the fundamental concept behind the philosophy of Valduero, which nowadays has become the standard practice of the winery.
At Valduero, we have always maintained that wines should be excellent in every aspect in order to satisfy and give pleasure to the consumer. For this reason, they are kept and aged in our winery until they have reached a great harmony and balance that is always based on their power. This is the reason why Valduero concentrates on making Crianza, Reserva and Gran Reserva wines.
Yolanda is convinced that great grapes need time and care in their development and to show their best. She considers absolutely necessary the time spent ageing both in barrel and in bottle, taking care of the smallest details that respect all that comes from such special vines.
In our beginnings as winemakers in 1984 we were 5 years using some old facilities in the village of Gumiel de Mercado, along with these facilities we acquired an old winery demolished in the same town we restored and put to work a cave that is 19 meters deep dating from the seventeenth century.
In this cave only had the capacity to store 500 barrels so we decided to extended to 1 Km. Our underground tunnels are more than 30 m deep with more than 1,000 barrels to aged all of our premium wines.
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.