Stunning Ribera del Duero, made in the old fashioned way. They use the grapes from the warmest vineyards they have in the village of La Aguilera, from the northern part closer to La Horra, mostly Tempranillo but with some 5% of other varieties (red and white) interplanted in the old vineyards, fermented together with full clusters and indigenous yeasts and matured in French oak barrels for 15 months.
"The 2023 PĂcaro del Ăguila Tinto is mostly Tempranillo, with 5% other varieties from small plots in the warmer zone of La Aguilera to make a more approachable red but one that is still serious and age-worthy. It fermented with full clusters and indigenous yeasts in concrete, stainless steel and oak vats and matured in French oak barrels for 16 months. It has a flinty side with black fruit, and there's electricity, with the oak more integrated than the wine from 2022. It's juicy and silky with round tannins. It was a challenging year, but the wine is nicely resolved. It comes in at 14% alcohol and has a pH of 3.45.." 94+pts Luis GutiĂ©rrez The Wine Advocate
The result is a lovely silky perfumed wine. Nothing over oaked or over extracted like so many Ribera del Duero's Its yiung but already very approachable.Â
