Description

Red Wine: 2019 | Dominio del guila | Picaro del Aguila Vinas Viejas

The wine has a vibrant nose of black and red fruits intertwined with woodsmoke and violets. On the palette the wine shows fleshy black fruit and a balance between power with surprising freshness.

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Producer: Dominio del guila

Vintage: 2019

Size: 750ml

ABV: 14%

Varietal: Tempranillo

Country/Region: Spain, Castilla y Leon

The wine has a vibrant nose of black and red fruits intertwined with woodsmoke and violets. On the palette the wine shows fleshy black fruit and a balance between power with surprising freshness. A pleasing silky textural quality persists in a long finish with polished tannic structure.

Producer Information

Dominio del guila is a wine estate and microbrewery based in the village of La Aguilera, in the Ribera del Duero wine region of northern central Spain. The winery was established by Jorge Monzn and Isabel Rodero. The pair make a range of wines, predominantly from the local staple Tinta del Pas (Tempranillo). Following enology studies in Bordeaux and Burgundy, along with stints at Domaine de la Romane-Conti and Vega-Sicilia, Monzon spent nine years winemaking at fellow Ribera del Duero mainstay Bodega Arzuaga-Navarro. Then, in 2010, Monzon and partner Rodero established Dominio del guila in the small village of La Aguilera. The pair make a small range of wines from 30 hectares (74 acres) of old vines around the village. Although Tempranillo is the most prevalent grape in the region, Dominio del guila blanco is made from old vine Albillo while the Picaro del guila Tinto and Clarete is a blend of Tempranillo, Garnacha, Bobal and Albillo (the latter is also known as Blanca del Pas). The Dominio del guila Reserva is a similar blend of varieties (with Tempranillo predominant) albeit from the oldest vines on the property. The top wine is the single-vineyard Canta La Perdiz (aged as a Gran Reserva): a blend of Tempranillo, Cariena, Brual, Bobal and Albillo. The bodega also produces a beer called Milagritos made partly from barley grown in the region and fermented with indigenous yeast.