Ribera del Duero

In the last 30 years Ribera del Duero has emerged from almost nowhere to challenge Rioja for the crown of Spain's greatest wine region. Once known only as the home of Vega Sicilia it now boasts numerous bodegas of outstanding quality like Pesquera, Alion and Condado de Haza.  Ribera del Duero was granted its DO in 1982 at a time when only nine bodegas were operating there, but today it has over 170 wineries and over 18,000 ha of vines. Most of Ribera del Duero's production is red, with only a modest quantity of rosado produced. No white wines are allowed under the DO.

Ribera del Duero owes its success to a combination of factors. Firstly, its terroir of schistous sub-soil bears remarkable similarity to other famous wine-making regions such as the Douro and Priorato. Secondly, its microclimate, with its high altitude and hot days and cool nights (a phenomenon known as `diurnal variation'), ensures ripeness while preserving the vivacity of the fruit, aromatic flavours and refreshing acidity. 

Thirdly, it has been blessed with an exceptional native grape, Tempranillo (also known as Tinto del País or Tinto Fino). This yields superb, complex red wines that are delicious when young but which also have the capacity to age into magnificent Gran Reservas. And finally, the immense influence of its winemakers has been key; historically, of course, Vega Sicilia, but more recently Alejandro Fernández, the founder of Pesquera. 

Fernández has been at the forefront of the viticultural and winemaking revolution here since his arrival in the late 1970s. The initial breakthrough of his wine Pesquera, so lauded by Robert Parker, saw Tempranillo blended with a little Cabernet Sauvignon, thus injecting further zest and structure into this already fruity wine. Even if most winemakers now use the traditional 100% Tempranillo, Fernández's determination to experiment and question has been an inspiration to all.

The same DO rules govern Ribera's barrel-aged styles as for Rioja: Crianzas are aged for 2 years before release with at least 1 year in oak barrels, Reservas must be 3 years old with at least 1 year spent in oak, and finally Gran Reservas must be 5 years old before going on sale, with two years spent in barrel. The young (joven) unoaked red wines called Roble, tend to boast a moreish, vibrant, bramble fruit while the best oak-aged styles of Crianza, Reserva and Gran Reserva show intense, generous fruit overlaid with notes of vanilla and sweet spice, wrapped up in polished, elegant tannins.

Recommended Producers:
Vega Sicilia (incl. Alion), Alejandro Fernández (Pesquera, Condado de Haza), Pago de los Capellanes, Pingus