DO Ribera del Duero Dominio Basconcillos Roble
Quality Ribera del Duero wine can be very expensive, but this organic example is terrific value. Made from Tempranillo (known locally as Tinto Fino), it has more power and body than Rioja, but due to the altitude and cool nights of the Ribera region, it has a great spine of acidity. The colour is dark and rich, with a ruby tint that complements the delightful, expressive aromas of vanilla and cooked plum. The tannins are both dry and soft, and there are hints of ripe damson on the palate to match the robust structure of the oak-aged wine. It is a vigorous wine that is highly drinkable, and one that ages well when left in the bottle for a few years.
Terry Kirby - The Independent, 'The central region now rivalling Rioja for quality and variety, its wines often meatier, fuller and yet fruitier. This organically produced wine gets its freshness from Tempranillo grapes grown at high altitude and delivers rich flavours of cooked fruits – think Autumn Pudding - with hints of bitter chocolate and vanilla. Put aside for Christmas or drink with early season game.' September 2016 (2013 vintage)
Hamish Anderson - The Daily Telegraph, 'Wonderfully pure, juicy and drinkable Ribera. Soft dark fruits and a whisper of sweet oak in the background' September 2016 (2013 vintage)
Wine of the Week, Alan Kingsbury, 'the robust masculinity of a red wine that comes from Spain’s Ribera del Duero, a region that must lay claim to being one of the most exciting modern vineyards in Europe. It has a dark ruby colour and a richly expressive nose of cooked plum and vanilla. It is made with 100% Tempranillo grapes which are locally called Tinto Fino. Satisfying and authentic, this wine pleases the palate with ripe damson and soft, dry tannins. The employment of intelligent oak barrel ageing gives a robust structure and while it is vigorous and drinkable now, this 2012 has plenty of room for more development.' May 2015, Foodepedia.co.uk (2012 vintage)
90 Points, The Wine Gang, 'We tasted this organic, minimum sulphur Tempranillo a year ago, and it is still performing very nicely. Aged for 12 months in barrel, 60% French and 40% American, it has plenty of coffee and toasty warmth, but the ripe blackcurrant fruit and tobacco-tinged smokiness is sensuous and deep, touched with gaminess and finishing with a rasp of tannin and bold cherry acidity for freshness. Delicious with steak or roast lamb.' May 2015 (2012 vintage)
The vineyards of Basconcillos are planted at 1000 metres above sea level, where they have excellent exposure to the sun whilst having the opportunity to rest during the cooler evenings offered by the altitude.