2019 | Bodegas Hacienda | Monasterio

Ripe, deep aromas of black berries fruit and cassis, noticeable minerality with a touch of licorice and violet notes. Concentrated and flavoursome, warm, ripe fruit characters with licorice notes. Well integrated oak with firm tannins. Long and warming finish.

Reviews:

• Wine Advocate: The 2019 Hacienda Monasterio is floral, aromatic and precise, showing good but contained ripeness, with 15% alcohol. It's a similar blend as in previous years—80% Tinto Fino, 10% Cabernet Sauvignon, 8% Merlot and 2% Malbec. This is the first vintage they used their new 10,000-liter oak vat, so there are more lots fermented separately and then blended to create this cuvée that shows very good balance, juiciness, concentration, structure and power but with freshness and balance. Their idea is to gradually replace the Merlot with Malbec and Cabernet Sauvignon, but that's going to be a slow process. They have 12 different soils classified on the property, and in 2019 they selected different soils for each wine, something that was not done in 2017; there will be more changes in this direction in the future. 182,666 bottles produced. It was bottled in June 2021.

Producer Information

Bodegas Hacienda Monasterio is one of the great names in the Ribera del Duero region of Spain. Its red wines are some of the best from the region and are based principally on Tempranillo. The estate is managed by Peter Sisseck who is best known for his personal project Dominio de Pingus. The estate dates back to the 19th Century and is located between the famous wine towns of Valbuena de Duero and Pesquera. Its vineyards cover 160 hectares (395 acres) in total, of which 78 hectares (193 acres) are planted to vines. Tinto Fino – the local name for Tempranillo – dominates the vineyards, although there are smaller quantities of Cabernet Sauvignon, Merlot and Malbec. The hillside vineyards have a high limestone content, and drain naturally, making for an excellent winegrowing environment. The grapes are hand-harvested and are fermented with natural yeasts in temperature-controlled stainless steel vats. The wines undergo a secondary malolactic fermentation, which takes place in new oak French barrels, and then are aged for 18 months in one-year-old oak. The barrel hall is temperature-controlled and has a natural gravel floor to control humidity. Hacienda Monasterio makes a range of wines under the Ribera del Duero DOP. Wines are made under the Cosecha and Reserva classifications, which are differentiated by fruit selection rather than winemaking, which is broadly the same for each. The estate also makes a Reserva Especial in top years.

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