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Ebano 6 Tinto Ribera del Duero 2014

ID No: 442861
Country:Spain
Region:Ribera del Duero
Grape Type:Tempranillo
Winery:Ebano
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Convento Oreja Ribera del Duero Crianza 2014

Bright cherry color. On the nose you will find plenty of fruit aromas, well balanced as well as some reminiscences of spices that are appreciable. The oak presence gives elegant hints of black chocolate and vanilla. On the palate, the wine is very smooth and well balanced with the right amount of acidity. Fresh, long lasting and elegant. 

The wine went through malolactic fermentation. The wine was aged 12 Months in French Oak barrels.  Before bottling, the wine was slightly filtered.


Convento Oreja Ribera del Duero Roble 2016

Deep black plum color with violet tones. Ripe fruit on the nose, mostly blackberries and raspberries, intermingled with hints of spice and leather. On the palate, it is warm, fresh and pleasant with a long finish.

Age of the vines: betwxeen 6 and 16 years old.

Vineyards' location: Comarca de Peñafiel.

Vinification is made in large 20,000-liter stainless steel tanks (200 hectoliters) with automated temperature control.
Fermentation lasted 5 days at 22°C temperature.
Total time for maceration lasted 9 days. 
Malolactic Fermentación was completed during the month of November.
Wine was aged in French Oak barrels for a minimum of 4 months.

 

 

Pago de Carraovejas Crianza Ribera del Duero 2014

Pago de Carraovejas Crianza Ribera Del Duero is made from Tempranillo (93%), Cabernet Sauvignon (5%) and Merlot (2%).


Ideal weather conditions: rainy sprin and dry summer. Havest Sept. 29 - Oct. 22. Low yield and excellent concentration.
Aged for 12 months in French and American oak barrels, new and semi-new. Clarified with natural egg white.
Intense cherry color with purple tones. The nose is filled with ripe fruit aromas of black berries and spices. It is rich and fruity in the mouth with well integrated oak, notes of coffee and cacao and supple tannins. Full bodied, smooth and long finish.

 


Review:

"One of the most reliable Crianzas and an incredible local successes in Spain, the 2014 Crianza is a subtle, harmonic and elegant blend of Tempranillo (Tinto Fino) with some 12% Cabernet Sauvignon and 9% Merlot, fermented in stainless steel and oak vats and matured in French and American oak barrels for one year before it was bottled. With 15% alcohol it's not a shy wine, but it's nicely balanced, the oak is present but integrated with the fruit, and the palate is full-bodied and round, with lush tannins and a very tasty finish. 600,000 bottles produced. - Luis Gutierrez"
- Robert Parker's The Wine Advocate (Issue #227, December 2016), 93 pts

 Wine Advocate: 93
Product Description

Made from 100% Tempranillo sourced from wire-trained  vineyards. Selection of the grapes on a sorting table, destemming, maceration and temperature controlled fementation (27-28ºC) in stainless steel tanks for approximately 10 days. Malolatic fermentation. Aging of 4 months in French oak barrels. Bottling and aging in the bottle for a minimum of 2 months before distribution.

Winery: Ebano

The Ebano Estate
Over the past few years Adegas Valminor (D.O. Rías Baixas) has been putting together a D.O. Ribera del Duero, initiative which began with the acquisition of prime vineyards in the area around Quintana del Pidio and Gumiel del Mercado. After extensive work on the vineyards and the construction of the necessary facilities, the first Ebano (crianza 2001) was produced. In Spanish, the word ébano means ebony, the hard black wood used in making musical instruments such as clarinets. The name evokes the deep dark color of the wine.

The Ebano Vineyards
The holdings amount to a total of 43 hectares (106 acres), separated in 7 different parcels. The vines are 100% Tempranillo. The older plantings (23 years) are pruned in the traditional goblet or head-trained fashion. Later plantings are trained on wires and are some 15 years old. The soils in the area are generally a mix of sand/gravel and clay/limestone.

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Deep red ruby color. Intense aromas with characteristic peppery notes. Dry, tannic and powerful but with a smooth body.

Total aging time was 12 months in French oak, and 12 months bottle refinement.

 


"Plenty of spice, chili and berry character with hints of cedar and dried mushrooms. Full body, firm tannins and a fresh finish. A blend of sangiovese and merlot. Drink now or hold."

- Jamessuckling.com (August 2015), 92 pts

 

 

 92 Points
Gagliasso Barbera d'Alba Vigna Ciabot Russ 2013

Made from 100% Barbera.

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Method of cultivation: classical Guyot method with medium-short pruning; the vineyard are three, two with west exposure and one south with medium slope. Green harvest in two different times with reduction of grapes with a production per hectare around 5500 kg .

Winemaking: The grapes are harvested very ripe with a meticulous selection; the fermentation took place in stainless steel vats with temperature controlled. The fermentation is around 30°C with 8-10 days of maceration ; malolattic fermentation took place spontaneously in stainless steel vats.

Refinement: After malolattic fermentation the wine stay for 18 month in new French barriques; then the wine is bottled and refined for 12 month.

Bottle production: 3000 circa

Tasting Notes: This Barbera offers ripe dark fruit, spice and earthy sensations, as well as hints of black pepper and anisette. Heavy and brooding on the palate, but refreshing acidity will make this very food friendly. It would work well with pasta topped with porcini mushrooms or grilled meats.

Trombetta Sonoma Coast Pinot Noir 2012

Trombetta Sonoma Coast Pinot Noir is 100% Pinot Noir
Limited production Pinot Noir featuring hand-harvested fruit. Working under the guidance of renown winemaker Paul Hobbs, we select clones of Pinot Noir that exemplify the rich minerality, soils and cool weather of the Sonoma Coast, resulting in a beautifully balanced wine, enhancing every meal.
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Alcohol: 14.2 %
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winemaking: Hand harvested grapes. Fermented with native yeast. Extented period of cold soak and macreation. Hand-punched cap. Native malolactic fermentation in barrels. Aged 9 months in Damy, Francois Freres, Radoux, and Cadus French oak barrels; 50% new.
Unfined and unfiltered.
 
Light red fruit, cranberry, raspberry, dried fruit/herbs. Slight aroma of vanilla cream from oak, good acid, medium bodied, bright fruit and finish. Crisp earthy undertones and terroir.

 


Review:

From a newish, small producer that's worth keeping an eye on, this wine is earthy and slightly cloudy, balanced in nature. Wild strawberry and cranberry are pitted smoothly against firm, medium-bodied tannins and oak. The finish is crisp and juicy. -Wine Enthusiast 91 Points

 

 Wine Enthusiast: 91
Vitanza Chianti Colli Senesi 2015

Vitanza Chianti Colli Senesi is made from 100% Sangiovese Grosso.


Ages of vineyards: 11 Years

Wine-making: Pre-soaking at a cold temperature for three days; pump-overs following the density and the temperature under computer control.

Aging: 4 Months in Slavonian oak.

Bottle refinement: 8 Months.

Time of Release: After 1 year from the harvest, in April.

Organoleptic Characteristics: Colour red ruby, clear and very fruitty.

Perfume: Intense of fresh cherry.

Taste: Dry, tannic with a smooth body.

Gagliasso Dolcetto d'Alba Vigna Ciabot Russ 2012

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This Dolcetto offers ripe dark fruit, spice and earthy sensations, as well as hints of black pepper and anisette.

Average density of vines: 5500 vines per hectare Method of cultivation: classical Guyot method with medium-short pruning; the vineyard are three, two with west exposure and one south with medium slope. Green harvest in two different times with reduction of grapes with a production per hectare around 5500 kg . The grapes are harvested very ripe with a meticulous selection; the fermentation took place in stainless steel vats with temperature controlled. The fermentation is around 28-30°C with 5-6 days of maceration ; malolattic fermentation took place spontaneously in stainless steel vats. After malolattic fermentation the wine stay for 2 month in old big barrels; after this period the wine is bottled and refined for 4-6 month.

Refreshing acidity makes this very food friendly. It would work well with pasta topped with porcini mushrooms.

Bressy Rouge Gourt de Mautens IGP Vaucluse 2012

Blend: 50% Grenache Noir, 15% Mourvedre, 10% Carignan, 10% Counoise and 15% various: Cinsault, Vaccarèse, Syrah, Clairette Blanc and Terret Noir.

It is loaded with chocolate, black raspberries, and kirsch, intermixed with dusty, loamy soil notes, pepper, and the telltale chocolate that comes from the old vine Grenache that bakes in the sun in this high elevation appellation. This is a beauty, slightly rustic but enormously endowed.


Review:

A true blockbuster, the Grenache-dominated 2012 IGP Vaucluse comes all from clay and limestone soils around Rasteau, and spent 24-36 months in a combination of foudres and demi-muids. Loaded with notions of black cherries, black currants, crushed rocks, licorice and roasted herbs, this beauty is full-bodied, voluptuous, sexy and gorgeously textured. And while it has tons of richness, it also has notable purity, good freshness and ripe tannin that frame the finish nicely. It’s already hard to resist, but it will continue to knock your socks off for another 10-15 years.

- 95 Point Wine Advocate

 


 Wine Advocate: 95
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Alain de la Treille Touraine Sauvignon Blanc 2017

Our Touraine Sauvignon blanc is crisp and refreshing, with rich, ripe lime and grapefruit aromas. Great elegance with mineral style and despite everything some kind of roundness.

Average age of the vines is 20 years old.

We produce a part of this cuvee with 12 hours skin maceration and another part from directly pressed grapes

Wine was slightly filtered before bottling to ensure wine will remain stable.

Ideal for the Aperitif , any cooked fish such as smoked and grilled salmon but also obviously with a Goat Cheese.