- 96 Punkte Robert Parkers WINE ADVOCATE, Luis Gutierrez: "The 2016 Valbuena was produced with a blend of 94% Tinto Fino (Tempranillo) and 6% Merlot from 140 hectares dedicated to this wine. It fermented with indigenous yeasts, and the first year it matured in barrels (75% French, 25% American) and the second year in large oak vats. This is again a floral and elegant vintage of Valbuena, very much in line with what has happened in the best vintages since 2010. 2016 is going to be a wine that the public is going to like; it has an extroverted personality and is perfumed and generous, juicy and tasty and nicely textured, with fine-grained tannins and very focused and clean flavors. 2016 was a year of very good freshness in Ribera del Duero, a year they like even better than 2018. 182,882 bottles, 6,030 magnums and a few larger formats were produced. It was bottled in June 2019."
- 18 Punkte JANCIS ROBINSON, Ferran Centelles: "95% Tinto Fino, 5% Merlot. This vintage is a little more elegant compared with 2015. It is a subtler wine, much more forest floor, nails and cedar wood. A more structured vintage, but equally delicious. It is a very balanced wine, more serene than the previous year. A bucolic vintage, with a clear impact of provençal herbs at the back palate. A round and elegant vintage for more immediate consumption than 2015."
- 95 Punkte JAMES SUCKLING: "Gorgeous aromas of blackberries, black chocolate and shitake mushrooms follow through to a full body with round, plush tannins that are corduroy in texture. The flavors are intense, but not overdone. Drink now or hold."
|James Suckling:||95 JS|
|Jancis Robinson:||18,0 JR|
|Parker Wine Advocate:||96 RPWA|
|Region:||Ribera del Duero|
|Reben:||94% Tinto Fino, 6% Merlot|
|Im Weinkeller:||Ausbau: 5 Monate im 20.000-l-Fuder 16 Monate in neuen Barriques (60 % amerikanisch + 40 % französisch) 4 Monate in gebrauchten Barriques 4 Monate im 20.000-l-Fuder Produktionsmenge: 150.650 Flaschen|
|% vol Alk:||14,5|
|Notizen des Weinguts:||Valbuena, is the purest expression of the Tinto Fino (Tempranillo) in Vega Sicilia. Tinto Fino is clearly the predominant wine in the assemblage of the varieties that make up this magnificent wine. The other variety used is Merlot, which is added to a greater or lesser extent depending on the vintage. The Valbuena Tempranillo is obtained from plots located on gentle concave slopes that descend from the wasteland. Those soils are made up of material that was eroded and accumulated as colluvial on the lower slopes, developing a high profile soil, with a specific important evolution with the formation of a deep calcic horizon. Valbuena provides us with a direct and understandable view of the greatness of this "terroir" with the direct influence of each vintage. Its production remains unchanged meaning that it is each year's weather factors that mark the differences between the different harvests. Fermentation at a controlled temperature with native yeast in stainless steel tanks. Malolactic fermentation also takes place in stainless steel. After fermentation, it is aged for five years, between wood and in the bottle, which is why it is called Valbuena 5º. French and American wood, new and used 225-litre barrels, 20,000 litre vats, a long and complex process for a great wine.|
|Potenziell allergene Substanzen:||Enthält Sulfite. Kann Spuren von Eiweiß, Gelatine und Milch enthalten.|
|Warnungen:||Der Konsum von alkoholhaltigen Getränken während der Schwangerschaft kann selbst in geringen Mengen schwere Konsequenzen für die Gesundheit des Kindes nach sich ziehen.|
|Hersteller:||FINCA VEGA SICILIA, 47359 Valbuena de Duero - Valladolid - Spanien|
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