Emilio Moro Malleolus de Valderramiro 2017

Emilio Moro Malleolus de Valderramiro 2017

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Malleolus de Valderramiro comes from a single vineyard, Pago Valderramiro, planted in 1924 on rich clay soils. This vineyard is known for fruit that produces a bold, full, tannic expression of Tinto Fino (Tempranillo) with vibrant acidity. Already very low-yielding due to the old vines, the clusters managed to produce an incredibly concentrated expression of the varietal with maximum focus on terroir. To our family, this wine showcases the utmost respect and importance of the vineyard source of Valderramiro.

Clusters are hand-harvested and this 100% Tinto Fino goes through a very slow, long, primary fermentation in stainless steel tanks for 26 days and malolactic fermentation in American oak barrels for 30 days to add further texture to the wine. When fermentation finishes, the wine is aged in French oak barrels for a minimum of 18 months before bottling.

The 2017 vintage is dark garnet red with classic Tinto Fino aromas at the forefront of the nose. Barrel-aging further enhanced these ripe flavors and added a nuanced, earthy complexity. The wine needs time in the glass to fully coax out all of the potential layers of ripe berries, complex, fine tannins and a silky, powerful finish. This is a wine that has over 10 years of aging potential.

Press Notes:

2017 vintage is yet to be reviewed. Our 2016 vintage received 94 points, Decanter Magazine: “From a single vineyard planted in 1924. Exceptionally deep colour. Powerful intense aromas of dark cherries, fine cedar, even stones. Plush palate with plenty of vigour and tannic structure. A powerful wine, with a chalky edge to the texture. Very long finish with notes of cherry confiture, and distinctly balsamic acidity. Aged for 18 months in French oak.” – Sarah Jane Evans MW