For me, this is a benchmark Ribera del Duero. Hand harvested, fermented in stainless steel and then aged in 1-4 year old oak for 6-12 months. Although it is already six years old, it still seems like a young, fresh and vibrant. Red berries, floral notes with hints of liquorice, mineral and pepper. The palate is mid-weight and savoury. It shows plush fruit with lovely, fine structure. Overall it is very drinkable but it will age wonderfully. Because of this I have a collection of magnums from this producer. Match it with roast lamb.
The Aragon family have produced wines on their own estate since building their own bodega in 1994. Previous to this they were working their own land and selling fruit to the local co-op. The Aragons own 68 hectares vines on poor sand/clay soils at 860-900 metres altitude spread across small plots. Low cropped and predominately from old vines are used to make their delicious wines.
Ribera del Duero
Along with Rioja, this is one of the great Tempranillo regions of Spain. While Ribera rivals Rioja for quality and age worthiness it only achieved DO status in 1982. This is a valley that follows the Duero river (Duoro in Portugal) with its plantings at high altitude with sandy and clay soils. A big difference between day time and night time temperatures brings on long seasons that retain acidity in the grapes. Therefore the best wines are extremely elegant wines, perfumed, complex and long cellaring. Tempranillo dominates production.
Top quality grape grown all over the Peninsula (with many pseudonyms). Top marks for versatility since as Tempranillo can can be used for Rosado or light Joven reds (released after 6 months) all the way up to intense Gran Reserva (60 months in the winery). With age the top examples are said to compare to Burgundy. Cherry and cola are typical descriptors, it has moderate to low acid, moderate tannin and the naturally high pH allows for a silky mouthfeel that is not seen in other red wines.