Robert Parkers Spanienverkoster Luís Gutiérrez schwelgt in den höchsten Tönen von der Reserva und gibt 95 Punkte. Die Reserva ist ein hochkomplexer Wein mit 35 Monaten Fassreife, druckvoll am Gaumen mit einer nahezu burgundischen Frische und Transparenz. Dieser Topwein kommt von uralten Tempranillo-, Blanca del País, Garnacha- und Bobalreben.
The wine advocate: The 2011 Reserva is produced from their cooler vineyards grown at altitudes of 800-900 meters, from an assortment of small plots planted before the 1930s. The Tempranillo is mixed with other grapes totaling almost 10% in this vintage, half of it white Albillo and a significant amount of Bobal among others. They selected the grapes from the plots they thought would provide more freshness, especially in a warm year like 2011. The full-clusters fermented in open stainless steel pools where they are foot-trodden. The wine is transferred to barriques and put in the cold cellars where they age slowly and go through malolactic the following spring. This is a serious wine where the aromas are subtle and more soil-driven and austere, slowly revealing notes of violets and damson cherries with great depth. The palate is medium-bodied, with refined, silky and fine-grained tannins and a superb sensation of harmony. This is really outstanding for a year such as 2011. The 4,000 bottles produced were filled in May 2014. Drink 2015-2020.
 
Der Picaro del Águila Clarete ist ein roséfarbener Wein, der aber eher wie ein Meursault schmeckt. Er erhält 91 Punkte von Luís Gutiérrez.
The wine advocate: The 2012 Picaro Clarete is not really a rose, it is a clarete, the traditional style produced yesteryear in Ribera del Duero, a wine produced with a mixture of red and white grapes which age in barrels. In this case, Dominio del Aguila is recovering the style, producing wines that are halfway between an oaked white and a light red, with the freshness of a white and the structure of a red. The whole-clusters of mixed old vineyards are vinified together, and the final blend is approximately two thirds Tempranillo, 15% Albillo and the rest other mixed grapes from head-pruned, old vineyards, all of them from small plots that are over 60 years of age. The whole bunches are foot-trodden in open stainless steel vats where the juice macerates for a couple of days. It’s then pressed and left to decant for approximately one day before being transferred to oak barrels where it ferments and matures for about ten months at its own pace. The wine does not naturally go though malolactic fermentation as temperatures are very low in the caves. This is the traditional way clarete was produced in Ribera del Duero, when practically no reds were produced in the region. It’s an earthy wine, bright pink-colored, with faint aromas of smoke, quince and cinnamon mixed with notes of red berries, white fruit and a balsamic character. The palate is very dry, with sweet spice flavors and refreshing acidity. This is a different, great rose, a serious wine. If more roses were produced with such grapes and great care, I’m sure I’d drink a lot more rose and I wouldn’t be the only one! This is a wine that doesn’t need to be drunk immediately, it’s a wine that will age and improve in bottle. 1,400 bottles produced. Some bottles of clarete from the 70s are still drinkable today, go figure! Drink now-2020.

Jorge Monzón hatte seine Stationen bei der Domaine de la Romanée-Conti, Vega Sicilia und zuletzt als Chefönologe zu Arzuaga, bevor er 2010 begann die ersten Weine aus den Weinbergen der Familie auszubauen. Die Trauben wurden bis dahin an die Topbetriebe der Region verkauft. Das Weingut hat 30 Hektar mit sehr alten Reben sowie 5 Hektar mit jungen Reben. Die Produktion ist derzeit noch extrem klein - pro Wein gibt es nur 1000-2000 Flaschen.
 
The wine advocate: Jorge Monzon Pascual is the name behind Dominio del Aguila. He has an impressive CV, as he spent two years at the Domaine de la Romanee Conti while studying in France, one year in Vega Sicilia where he was working on the white wine project that was aborted, and nine years as technical director of Arzuaga Navarro where the has given the wines a new life within the style of the house. He has built the domaine the traditional way, giving absolute priority to the vineyards: he has slowly through the years purchased small plots of old head-pruned vineyards in his village of La Aguilera close to Aranda de Duero, 30 hectares in total. All the reds are whole-cluster fermented, mostly foot-trodden and with very late malolactic when the wine is in barrels. The aging is slow and long, as he has cold underground natural cellars where the evolution is at a glacial pace. This is a really exciting new project in Ribera del Duero, where things are done with no rush and following the traditions of yesteryear. The wines are fresh, powerful, true to their place of birth, powerful yet elegant, unique and are about to come into the market. Initial quantities are small as he sells most of the grapes.

Ganz großer Stoff, von Jorge und seinen Weinen werden sie noch viel hören …
.

hier bestellen

.