Grapes were harvested in September with excellent maturity. All of the fruit for this wine comes from estate grown vines and gravity drives all movements of must/wine to minimize hard tannins. Grapes are hand harvested and destemmed but not crushed prior to fermentation in temperature controlled stainless steel tanks. The skins are macerated for 10 days prior to pressing. The wine is racked to 70% French and 30% American oak barrels for 8 months aging. Bottled without filtration after a gentle egg-white fining.
Tight, focused and crisp on the nose, with clean berry and spice aromas. About as good and healthy on the palate
as Ribera gets, with wild berry and correct tannin acid balance. Toasty and peppery on the finish. A well made,
stylish wine done right. Top 100 Spanish Wines for 2011
Issue 2413, December 15, 2011
The Wine Advocate
90
The 2009 Arrocal was produced from estate-grown fruit and aged for 8 months in French and American oak. A glass-coating purple/black color, typical of the 2009 vintage, is accompanied by an inviting nose of cedar, cinnamon, espresso, licorice, and blackberry. Ripe, forward, and round on the palate, it conceals enough fine-grained tannin to evolve for 1-2 years but this outstanding value can be approached now. Issue 195, June 2011
Stephen Tanzer's International Wine Cellar
88
Deep ruby. Aromas of ripe dark berries, dark plum, roasted coffee and mocha are accented by a touch of mint. Supple and velvety in texture, with juicy dark berry flavors laced with licorice, espresso and sweet oak. Not the last word in complexity, but undeniably suave, ripe and tasty right now. Issue 158, Sept/Oct 2011
Wine Review Online
90
I love what Tempranillo produces in many parts of Spain, including regions such as Rioja or Toro but others as well. However, the combination of hot days and cold nights during the growing season in Ribera del Duero (and I really mean hot and cold, rather than warm and cool) produces a uniquely delectable, versatile wine from Tempranillo when it is minimally oaked. This wine spent six months in oak, which was just enough to lend a bit of spice and oxidative maturity to the dark cherry fruit, which remains vivid and juicy, but not grapey or obvious. On a warm spring night, with a grilled pork chop prepared with a lightly spicy rub, you could open dozens of bottles without finding a better choice than this. Issue April 12, 2011
Wine Spectator
88
This bold red delivers blackberry, kirsch, tar and espresso flavors, with firm tannins and fresh acidity. Licorice and vanilla notes emerge on the finish. A bit candied, but lively. Drink now through 2015. Issue 3606, August 2011
