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Hacienda Monasterio Cosecha 2011 75cl

DO | Ribera del Duero | Castilla y León | Spagna
Esaurito
Punteggi dei critici
93 Da Robert Parker
93 Da Wine Spectator
I tasted three breathtaking wines, starting with the 2011 Crianza which is, year in, year out, one of the best crianzas from Ribera del Duero. It is a blend of mostly Tempranillo with 10% Cabernet Sauvignon, 8% Merlot and 2% Malbec, and I wonder if the combination of grapes has something to do with the extra dimension and complexity that I often find in this wine. The vineyards are planted on the chalky slopes of this chateau-style winery which is surrounded by vineyards outside the village of Pesquera de Duero. The same time as some 6% of the whole cluster began going into the fermentation vats, also started using around 10% 500-liter barrels for the aging of the wine. For Sisseck, 2011 marks the end of an era, the end of high alcohol, but it all comes from the work in the vineyards improving on the balance, adapting yields to the character of the vintage. It has an explosive nose, with ripe, hedonistic aromas and the wood perfectly integrated into the wine. The palate is only medium to full-bodied, dense, glyceric, with polished tannins, and clean, with delineated flavors, not heavy and with the alcohol perfectly integrated and unnoticable. This is a big Ribera which feels light on its feet; a gentle giant, a triumph for the vintage. A curious 166,600 bottles were produced in 2011. Drink now-2019. 
Produttore
Hacienda Monasterio
One of the most recognized names in Ribera del Duero, Hacienda Monasterio is located a stone’s throw from Vega Sicilia in Valbuena de Duero. Needless to say, their vineyards are very well placed. Unlike many estates in the region, it has been a long-term resident and was founded in the 19th century by the Lecanda family who pioneered a new form of wine production in the area. What also makes this property unique is that its winemaker is no other than Peter Sisseck, owner and producer of nearby Pingus. When it first broke onto the international wine scene in the mid-1990s, Robert Parker called a “Spanish Pomerol”. Produced from extremely low yields (15-20 hl/ha) and from blends of organically grown Tempranillo, Cabernet Sauvignon and/or Merlot, their wines are known for dense, rich, ample palates with layers of fruit and spice.