"My signature wine, with 18 months of barrel, very concentrated, intense, long in mouth with a long life ahead of it." —
Migel Angel Penalba, winemaker
Ribera del Duero D.O.
85% Tinto Fino (Tempranillo) 15% Garnacha
850 meters / sandy loam over calcareous clay
Farming Methods
Organic methods (undergoing certification), incorporating Biodynamic practices
hand harvested on Oct 1-2 in relation to the lunar calendar and with respect to biodynamic "fruit" day
2-day cold maceration, fermented with native and cultured microbes, 10 days with skins, malolactic conversion in barrel
Aged 16 months in French oak barrels (80% new oak)
Suggested Retail Price
Wine Name
Carravid 2014
93 (VM) 92 (WE) 90 (JS)
Score Publication Review Copy
93 Vinous Media Lurid violet. An exotically perfumed bouquet evokes ripe blue fruits, vanilla, licorice and oak spices. Smooth, sweet and expansive in the mouth, offering concentrated boysenberry, cherry liqueur and spicecake flavors that betray no rough edges. Closes supple and broad, displaying an echo of sweet vanilla, harmonious tannins and strong persistence. Fermented in small stainless steel tanks followed by malo and 18 months of aging in a combination of new and used French, American and Hungarian oak barrels. 2021 – 2025
Josh Raynolds - February 2021
92 Wine Enthusiast Ripe, meaty aromas of black fruit and oak announce a well-made wine with nice balance between ripeness and structure. Its creamy and a bit thick on the palate, offset by hard tannins. It finishes with chocolaty oak and savory berry flavors. Drink this serious red through 2026.
June 2018
90 There's a dark plum and slightly raisined edge to the nose. This has a wealth of dense, rich tannins and the palate adds a chocolate-like thread to powerfully rich, dark berry fruit. Drink now.
August 2018
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Carravid 2015
92 (WE) 92 (WRO)
Score Publication Review Copy
92 Wine Enthusiast Ripe modern aromas of black fruits and fine oak set up a flush palate with density and smooth tannins. Chocolaty oak flavors are wrapped around blackberry and plum notes, while this is savory tasting and doesn't hammer away on the finish. Drink this excellent Tempranillo through 2025.
November 2018
92 Wine Review Online Unusual in several respects, this is produced by biodynamic methods and also incorporates 15% Garnacha. The wine shows excellent pigment stability at this stage in its development, and is very open and generous in both aroma and flavor, leaning more toward the red fruit side of the spectrum. Oak and tannin are very well integrated, and the warmth of the year contributes to the aforementioned generosity, but without imposing any sense of over-ripeness. Although this doesn’t show the slightest sign of heading over the hill, it is so delicious now that current consumption seems advisable.
Michael Franz – April 26, 2022
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Carravid 2016
93 (W&S) 93 (WE) 92 (OB) 91 (VfC)
Score Publication Review Copy
93 Wine & Spirits Magazine While he manages more than 600 acres of vines, Miguel Angel Peñalba makes his own wines from 23 acres he farms near Aranda del Duero, certified organic. Carravid is his flag-ship red, aged more than a year in French oak barrels (80 percent new). That time in oak completes the wine richness that begins with dark fruit—blueberry and black cur-rant—the wine zesty in its plump berry fla-vor and elegant in its lasting savory notes of tobacco.
Summer edition, June 2023
93 Wine Enthusiast In this wine, a tight nose of black cherry with a touch of violets leads to flavors of blackberry jam, Chambord, clove, rose petal and mocha. Velvety tannins build in volume and then fade into a spicy finish.
Mike DeSimone - Issue May 2023
92 A blend of 85% Tempranillo with the remainder Garnacha, this comes from vines set in sandy loam and clay soils. Very soft upon entry, this revels in a range of medium-bodied fig, blackberry compote and iodine flavors, with salty undertones. Drink 2022-2029- 92
Owen Bargreen - July 20, 2022
91 View from the Cellar The 2016 Carravid Tinto from Bodegas Peñalba Herraiz is composed of a blend of eighty-five percent Tempranillo and fifteen percent Garnacha. The wines is raised in French oak casks, eighty percent of which are renewed each year. The wine is plenty ripe for a 2016, coming in at a full fifteen percent octane, but seems cooler on both the nose and palate and manages its alcohol admirably. The bouquet wafts from the glass in a very nicely new oaky blend of black cherries, plums, chocolate, cigar wrapper, lovely spice tones and a generous, but very classy framing of vanillin oak. On the palate the wine is pure, full-bodied and very elegant on the attack, with a plush core of fruit, lovely focus and balance, firm tannins and a long, complex and slightly warm finish. This is a very classy bottle of wine, with a bit of backend heat from its octane, but also plenty of refinement and complexity. For those who do not mind a touch of alcohol on the backend, add three points to me score, as the other attributes here are truly exceptional. 2028-2065.
John Gilman – March/April 2022
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Carravid 2021
91+ (VfC)
Score Publication Review Copy
91+ View from the Cellar The 2021 Carravid Tinto bottling from Bodegas Peñalba Herraiz does not include a small amount of Albillo in its cépages, as is the case with the estate’s Aptus bottling. Here, the wine is crafted from a blend of eighty-five percent Tempranillo and fifteen percent Garnacha. These vines are also farmed organically and the wine is raised for sixteen months French oak casks, with eighty percent of the barrels new oak. The wine comes in at 14.5 percent alcohol in this vintage and delivers a deep, complex and new oaky nose of black cherries, plums, chocolate, chalky soil tones, cigar wrapper, spice tones redolent of nutmeg and mace and plenty of smoky new oak. On the palate the wine is full-bodied, focused and complex, with a lovely core of fruit, good soil undertow, firm, chewy tannins and a long, well-balanced and gently oaky finish. There are some oak tannins to absorb here on the backend, but the wine has excellent depth of fruit and seems likely to eventually carry its new wood seamlessly and I would anticipate it will be a lovely drink once those tannins have started to soften up. The raw materials here are truly exemplary and I would love to see a lower percentage of new oak for the élevage of this bottling, as I would think that eighty percent “one wine casks” would give similar micro-oxygenation prior to bottling and an equally new oaky personality, without creating a waiting period for the new oak tannins to be fully absorbed by the wine. 2035-2065+.
John Gilman; Issue 109, January – February 2024
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