DO Ribera del Duero, Spain (100% Tinto Fino) 750 ml Aged in American oak for 24 months TASTING NOTES It is made with the best grapes from our vineyards, and only from the years of superior quality. The production is classical: vintage is made by hand, fermentation takes place under controlled conditions, and after maceration of the wine with the skins, a slow pressing is made without stirring. Aged for a minimum of 20 months in French and American oak barrel. At sight is clean, with high-depth red maroon colour. At nose it is intense, with notes of sweet spices, roasting and minerals, all of them very well combined. The palate is powerful, rich and complex, with mineral and, roasted hues, and mature tannins, all very well integrated. Long in the mouth. Serve between 16º and 18º C. ANALYSIS Alcohol: 14 % Vol Reducing sugar: 1.3 g/l Total acidity: 5.35 g/l RD12.
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Tag Archives: Bodegas Reyes
Tamiz
DO Ribera del Duero, Spain (100% Tinto Fino) 750 ml Aged in American oak for 7 months The production is classical: vintage is made by hand, fermentation takes place under controlled conditions, and after maceration of the wine with the skins, a slow pressing is made without stirring. TASTING NOTES With a stay of five to seven months in American oak barrels, it presents a bright red colour, with violet hues. At the nose it is intense with floral and red fruits aromas, and a hint of vanilla. The palate is broad, tasty, spiced, with a fruity retro nasal. Serve between 14º and 16º C. ANALYSIS Alcohol: 14% Vol Reducing sugars: 1.3 g/l Total acidity: 5,4 g/l RD13.
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Teófilo Reyes Crianza
DO Rioja Alta (97.5% Tempranillo, 2.5% Albillo) 750 ml “Good concentration and extraction. Very attractive red/black fruit. Good purity of vineyard expression.” ~Decanter.com City of Origin: Penafiel Grapes: 97.5% Tempranillo, 2.5% Albillo Total Number of Bottles: 115,000 bottles Winemaker: Juan Jose Reyes Montero Age of Vines: 10 to 15 years Vineyard Size: 60 hectares Elevation: 500 to 900 meters Soil Composition: Reddish alluvial deposits Irrigation: No Harvest Method: Traditional (Manual) Harvest Season: Mid-September Fermentation Method: Natural, no additives Fermentation Period: 31 days Fermentation Temperature: Maximum of 31 degrees Celsius Malolactic Fermentation Method: First in barrels, then stainless steel tanks Malolactic Fermentation Temperature: Not provided pH:3.67 Volatile Acidity (grams/Liter): 0.63 g/L Total Acidity (grams/Liter): 5.35 g/L Residual Sugar (grams/Liter): 1.57 g/L Alcohol by Volume: 14.5% Aging in Barrel: 1 to 3 years Type of Barrel: 70% American Oak and 30% French Oak Aging in Bottle: N/A.
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Teofilo Reyes Reserva – 89 Points
Ripe and concentrated. Still nearly black, this muscular red is rich with coffee, chocolate, plum and prune flavors, plus notes of earth and game. More brooding than cheerful, it needs air to open up. Drink now through 2007. –TM, Wine Spectator Magazine, Dec 2001.
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Teofilo Reyes Crianza – 95 Points
Gorgeous. Seriously aromatic, this Spanish red explodes with toast, smoke, coconut and vanilla aromas and flavors, with plenty of ripe fruit notes beneath. The tannins are big but beautifully framed, the wine is concentrated but completely harmonious and should improve for a decade. 9,000 cases made. –TM, Wine Spectator Magazine, June 1997.
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Bodegas Reyes
TEOFILO REYES CRIANZA (100% TEMPRANILLO) TEOFILO REYES RESERVA (100% TEMPRANILLO) TAMIZ (100% TEMPRANILLO) HISTORY Bodegas Reyes was founded in 1994 by Juan José and Luis, under the technical direction of their father Teófilo Reyes, hoping to give continuity to the experience gained by him for over fifty years. He was the founder oenologist of the first winemaker cooperatives, and creator of some of the wines that have given fame to the Ribera del Duero. In his tribute, the flagship brand of the winery takes his name. With the first harvest, “Teófilo Reyes Crianza 1994”, the winery stood for the firs time a Spanish wine among the world top ten in the tastings of Wine spectator magazine. Since 2000, Juan José is the technical manager and head of oenology. VINEYARDS We grow Sixty hectares of Tempranillo grape in the municipalities of Peñafiel, Manzanillo and Olmos. Part of it is formed on.
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DO Ribera del Duero
Bodegas Reyes Bodegas Dehesa de los Canonigos Bodegas Montevannos Bodegas Balbas The ancient inhabitants of the region already knew it. This inimitable land produces something inimitable. The art of winemaking in the Ribera del Duero. The story of the Ribera del Duero has run in parallel with the union of vine and wine, the fruit of the varieties that stud its landscape, the personality of its people and their culture. We have to go back no more than 2,000 years to find the first reference to winemaking in the zone: a Roman mosaic of 66 square metres, considered the largest piece bearing Bacchic allegories of the Peninsula, that was discovered in Baños de Valdearados during the grape harvest of 1972. The Designation of Origin as we know it today, came out of the initiative of a series of vine-growers and winemakers wanting to improve the vineyards and wine quality of.
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