Hacienda Monasterio 2015 Reserva, Ribera Del Duero ØKO

94 Point - Robert Parker (2014)

Hacienda Monasterio Reserva er produceret på en blanding af Tempranillo, Cabernet Saugvignon og Merlot og vinen lagres 19 måneder på nye franske egefade før den tappes på flaske.

Tim Atkin
A riper year 2015 may have been, but this scented cuvée of Tempranillo with 20% Cabernet Sauvignon shows no sign of the heat, even though it comes from one of Ribera del Duero's warmer sites. Cassis, red cherry and wild thyme flavours combine appealingly on the palate, with scented vanilla oak and some chalky freshness. Wears its 15% alcohol lightly.

Robert Parker 93P 
They still produce a limited quantity of 2015 Reserva from eight hectares within the estate vineyards, an east-facing plot of very pure limestone, and the final blend has some 20% Cabernet Sauvignon. 2015 was a very warm and ripe year in Ribera del Duero, when the grapes achieved 15% alcohol without any problems, and the wine shows the ripe year for Cabernet. It does have the refreshing addition of the limestone soils that help to balance the wine. 37,525 bottles produced. It was bottled after 30 months in used barriques.

Hacienda Monasterio er så afgjort en af områdets bedste vine. Høstudbyttet er uhyggeligt lavt (ca. det halve af Bordeaux 1. cru’er). Hacienda Monasterio består normalt af 80% Tempranillo, 15% Cabernet Sauvignon og 5% Merlot, men kan variere afhængig af årgangens beskaffenhed. Vinen lagres op til 24 måneder på små barriques hvoraf 33% er nye. 

Da Peter Sisseck i 1990 kom til Hacienda Monasterio, som han forvandlede til produktion efter strenge biodynamiske principper. Hacienda Monastario er i dag et blændende hus med højt klassificerede vine. Sisseck, som jo er en lidenskabelig fortaler for biodynamisk vindyrkning, har derfor også på Hacienda Monasterio sikret at produktionen fra starten har været økologisk. Robert Parker The 2005 Reserva contains 20% Cabernet Sauvignon. It gives up an alluring nose of wood smoke, mineral, Asian spices, lavender, and black cherry. Powerful on the palate, it is beginning to reveal some complexity and harmony. Give it another 4-5 years of cellaring and drink it through 2030. Hacienda Monasterio is located between Pesquera and Valbuena del Duero. The estate is planted primarily to Tinto Fino (Tempranillo) but there is also some Cabernet Sauvignon, Merlot, Petit Verdot and Malbec. Oenologist/winemaker Peter Sisseck (of Dominio Pingus fame) has managed wine production at Hacienda Monasterio since 1990. Alcoholic fermentation is with native yeasts and malolactic fermentation occurs in French oak. The wine is aged in 40-50% new barrels, usually for 18 months, followed by 1 year in bottle prior to release.