Blackberry, cassis, black cherry and blueberry withundertones of forest brush and toast are all supported by a backbone of medium-firm tannins.
Telmo Rodriguez is widely recognized as one of Spain’s most talented and prolific winemakers. He is leading a revival that focuses on planting indigenous varietals and rediscovering forgotten regions of superior terroir. Telmo studied viticulture and oenology at the University of Bordeaux and was the winemaker at Remelluri, his family winery in Rioja, before setting off on his own in 1990. He spends most of his time and efforts in the vineyards – he farms biodynamically, he trellises his vines using the traditional bush method and only uses massale selections to replant. Telmo and his partner in the company, Pablo Eguzkiza, spent a year observing vineyards at Vega Sicilia before starting to look for their own vineyards in Ribera del Duero, and take inspiration from both Vega Sicilia’s blend of tradition and singularity, and power and balance. All of Telmo’s wines from the Toro region are picked by hand, fermented in neutral cement casks and aged in foudres and new and seasoned French barriques for about a year. A detail-oriented and passionate winemaker Telmo puts as much attention into his everyday wines as he does his rare and limited wines.
|(100% Monastrell). The bush pruned vines were planted on sandy loam soils. Fermentation occurred in concrete and stainless steel tanks with natural yeasts. The wine was racked several times during the winter and bottled in the spring.