2016 | Finca Villacreces | Ribera del Duero

Inky purple, it has an expressive bouquet of mocha/espresso, pain grille, graphite, wild blueberries, and blackberry liqueur. This is followed by a full-bodied, full-flavored, plush wine with layers of spicy black fruits, is perceived its varieties complexity. Balanced, long after taste with smoky hints.

Reviews:

• Wine Advocate: The 2016 Finca Villacreces was produced to showcase the essence of the estate, mixing grapes from different soils fermented and aged separately and then blended into a combination of 88% Tempranillo, 9% Cabernet Sauvignon and 3% Merlot that fermented in concrete and oak vats and matured in 225- and 500-liter French oak barrels for 15 months. I was expecting more freshness here, but I found ripe black fruit and something earthy/organic reminiscent of peat and coal, plenty of fine-grained tannins and ripe and earthy flavors. It's still quite oaky. Surprisingly enough, the 2017 showed better... 71,242 bottles and 535 magnums produced. It was bottled in July 2018.

• James Suckling: A red that offers a wealth of plum, chocolate and walnut character. Smoky with redwood undertones. Full body, chewy tannins and a flavorful finish. Needs time to soften. Try after 2022.

Producer Information

One of the most sought-after pieces of land in Ribera del Duero, the estate of Villacreces sits next to Vega Sicilia, perhaps (historically) the most famous property in the region. There is written evidence that the first vines were planted on the estate in the 13th Century. During the 14th Century, it was run by Saint Pedro de Villacreces and, later on, with its perfect conditions for prayer and retreat, it became a monastery. In the 20th Century, the property belonged to a wealthy aristocratic family from Valladolid, who used to spend their holidays and weekends there. In the early 1970s, 100 acres of vineyard were planted, which has now been increased to 150. Including a 200-year-old forest, the estate comprises a total of 285 acres. In 2003, the Anton family - owners of a Rioja bodega and one of Spain’s most famous Michelin starred restaurants in the Basque country – purchased the estate and invested in revitalizing both the estate and the vineyards. The property is situated at 2,300 feet above sea level on poor soils comprised of lime, gravel, sand and quartz which naturally keep yields low (the estate averages 1.6 tons per acre). The proximity to the Duero river helps protect the vines from and reduce the effects of the frosts that are common in the Ribera del Duero.

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