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SKU 1043816
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Regarding Hacienda Monasterio, all you really need to know is that the wine is made by Peter Sisseck, the man behind Pingus. The vineyards are located half way between Pesquera del Duero (Pesquera) and Valbuena (Vega Sicilia). The 2004 Crianza is 80% Tinto Fino (Tempranillo), 10% Cabernet Sauvignon and 10% Merlot. Purple-colored, the wine has an open and expressive nose of violets, lilies, spice box, black currant, and blackberry liqueur which leaps from the glass. It has an intense entry with layers of concentrated sweet fruit, excellent balance, and a sense of elegance. It is lacking only in complexity which is sure to follow with more time in the bottle. Drink this hedonistic effort now and over the next 20 years.
There are plenty of notable native Spanish grapes which have made a big impression on the wine world at large, but none are as renowned or as widely loved as the Tempranillo varietal. This black skinned grape has been used for wine making for centuries, with several ancient civilizations noticing the fact that it is highly versatile and holds some delicious flavors and aromas, perfect for those looking for a powerful yet elegant grape for their wines. Tempranillo often causes winemakers some trouble, however, as it is highly susceptible to many diseases. Despite this, plenty continue to persevere with this varietal, as it is perfect for producing delicious and complex single variety and blended wines, packed full of classic Spanish flavors and plenty of aromatic and intense surprises.
Country
Spain
Ever since the Phoenicians and Romans brought their knowledge of vine cultivation to Spanish soils, the country's culture has grown alongside wine production, with wine being a vital part of Spanish identity and Spanish traditions. Each region of Spain has a wine quite distinct from the others, and it is produced by smallholders and families as much as it is by large companies and established wineries. From the relatively mild and lush regions of La Rioja to the arid plateaus that surround Madrid, grapes are grown in abundance for the now booming Spanish wine industry, and new laws and regulations have recently been put in place to keep the country's standards high. By combining traditional practices with modern technology, Spanish wineries are continuing to produce distinctive wines of great character, flavor and aroma, with the focus shifting in recent decades to quality over quantity.
Region
Castilla Y Leon
The ancient, arid and beautiful region of Castilla y Leon is the largest in Spain, and amongst the largest single 'regions' in any country of Europe. It has been famed throughout the centuries for its architecture, its people, its art and literature, and not least for its characterful and flavorful wines, which capture the beating heart and passion of Spain and Spanish culture. Castilla y Leon is essentially a vast plateau, and is extremely dry, with a poor soil structure which one might think would make viticulture difficult, if not impossible. However, Castilla y Leon has plenty of native grape varietals which are able to stretch their roots deep underground, to tap into the moisture and minerals which can be found there.
Appellation
Ribera Del Duero
WA94pts
Wine Advocate
Regarding Hacienda Monasterio, all you really need to know is that the wine is made by Peter Sisseck, the man behind Pingus. The vineyards are located half way between Pesquera del Duero (Pesquera) and Valbuena (Vega Sicilia). The 2004 Crianza is 80% Tinto Fino (Tempranillo), 10% Cabernet Sauvignon and 10% Merlot. Purple-colored, the wine has an open and expressive nose of violets, lilies, spice box, black currant, and blackberry liqueur which leaps from the glass. It has an intense entry with layers of concentrated sweet fruit, excellent balance, and a sense of elegance. It is lacking only in complexity which is sure to follow with more time in the bottle. Drink this hedonistic effort now and over the next 20 years.
Winery Notes
Certified Organic. A blend of Tempranillo with about 10-15% Cabernet Sauvignon and smaller portions of Merlot and Malbec from 15-30 year old vines in clay limestone at 730 meters. Hand harvested, strict selection, partially destemmed, whole berry fermentation with natural yeasts in tank with 20 day maceration. Aged for 18 months in French oak barrels and 25% new.
