100% Tempranillo. Torremoron Tinto is a deep cherry red-colored wine. On the palate it is well balanced with notes of jam and youthful fruit. Its finish is smooth and elegant.
Wine Advocate 92 points - A fabulous value, this unoaked 2013 Tinto made from 100% Tempranillo planted between 1914 and 1934 is one of the super-star success stories in the Ole portfolio. There are over 65,000 cases produced of this expansive, hedonistic Spanish fruit-bomb. Its deep ruby/purple color is followed by abundant aromas of licorice, blackcurrants, black cherries, incense and unsmoked cigar tobacco. Ripe, fleshy, savory and hedonistic, it has proven to be a big commercial success, and the 2013 continues that trend. Consume it over the next several years.
An excellent bargain, this 100% Tempranillo (80-100-year old vines) was aged completely in stainless steel. Patrick Mata told me that the village from which it emerges has only 95 residents, all of whom are grape farmers! This may be the 'bargain of the year' in my tastings. It boasts a deep ruby/purple color as well as copious notes of black cherry jam, licorice, blackberries and subtle hints of earth, pepper and meat. Drink this medium to full-bodied, rich, layered red over the next 2-3 years (8/ 2012)
|Wine maker notes
|Location: The winery and vineyards are located in the town of Quintanamanvirgo, south of Burgos, between the towns of Roa and Guzman. Quintanamanvirgo is a small town with a population of 106 people. The Torremoron winery supports most of the families in this small town.
Vineyards: 500 acres of old Tempranillo vines.
Soil: Limestone and sandy soils that allow the roots to go deep and enjoy good water drainage.
Climate: Continental/Atlantic; hot days and cool nights with moderate rainfall. This climate allows the grapes to ripen during the day, and at night the low temperatures halt the ripening process. The grapes take longer to ripen here than in many other areas in Spain, which results in bigger wines with more structure, color and fruit.
|Bodegas Torremoron is located in Quintanamanvirgo, a tiny village located in the northern heart of the Ribera del Duero. Winemaker Fernando de la Cal produces a traditionally made 100% Tempranillo from his family’s 80-100 year old vines. The vineyards are planted at 2,703 feet to sand with clay and limestone subsoil. The classic continental climate of the Burgos subregion – sunny days, cool nights and moderate rainfall results in darker, more concentrated wines than those from its western Ribera del Duero counterparts. The fruit was picked at night to preserve freshness and then destemmed and crushed. The grapes were macerated at cool temperatures for a total of 23 days, aged for three months in stainless steel tanks and then filtered before bottling. Showcasing intense aromas of red berries, spice cake, minerals and a hint of cracked pepper, the wine presents fresh redcurrant and bitter cherry flavors that is the hallmark of traditionally made Tempranillo. The finish is pure and bright with slight notes of bitter herbs.