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.
Silver Medal - Decanter World Wine Awards 2017 (2016 vintage)
Some twenty years ago, José María Basconcillos was searching for a special spot for a vineyard in one of the areas of greatest tradition in Spanish winemaking - at Gumiel de Izan in Ribera del Duero. Here, where Benedictine monks originally brought their knowledge of the cultivation of vines, he continues the tradition of crafting quality wines with utmost respect for authenticity, integrity and care of the environment. It was in 2000 that José Maria first established Dominio Basconcillos in the north of the region by planting 50 hectares of ungrafted Tempranillo vines at an elevated 1000m altitude. The cooler air here helps ensure that the estate produces elegant, expressive wines that truly do reflect their precise origins. The natural qualities of this site allowed José Maria to start working organically resulting in the estate being certified organic since 2004. The altitude of the vineyard, the profile of the terrain, the diurnal temperature difference between night and day, the movement and purity of the air as well as low yields combined with organic/biodynamic viticultural practices result in wines of high quality and outstanding expression. Once in the cellar, the grapes (which have been harvested by hand) are hand sorted on sorting tables, separating any cluster that does not meet the stringent criteria of maturity, health and cleanliness. Only indigenous yeasts are used in fermentations. All winemaking here is the responsibility of Bordeaux trained oenologist Francisco Barona and his team. He seeks concentration of flavours with maximum freshness and perfect balance. Wines are typically matured in a mix of French and American oak barrels for varying lengths of time,depending on the style of wine being produced. Our selection, the "6 meses en Barrica" is matured for 6 months in this mix of barrels.