2017 | Bodegas Hacienda | Monasterio Reserva

Dark red and bright ruby. Very floral nose with notes of rose, very mineral aromas and delicate minty notes. The mouth shows a great volume highlighting the minerality as the main line, very well integrated to the silky and structured tannins; persistent post-taste with light notes of cinnamon. Very elegant wine, its mineral and complex texture will allow a very noble aging.

Reviews:

• Wine Advocate: Somehow I didn't taste the 2017 Hacienda Monasterio, but I did taste the 2017 Reserva, which is quite impressive for such a challenging year in Ribera del Duero. They suffered less from the frost on the property, which is quite warm and usually frost-free. The wine has a seductive nose that combines raspberries and cranberries with herbs and flowers. It's ripe at 15% alcohol, but it does not show heat or alcohol. This is 80% to 82% Tinto Fino and the rest Cabernet Sauvignon that matured in barrel for some 20 months. It's medium to full-bodied, juicy, rich and velvety, with fine, chalky tannins. The wine really transcends the challenges of the vintage and delivers more than I expected. 35,000 bottles produced.

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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