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Montecastro 2006 Tempranillo (Ribera del Duero)
- $45
Shows some youthful spunk and minerality on the nose along with ample char and pepper. The palate is deep and layered with pure black fruit flavors, chocolate and mellow tannins, and overall there’s no off aromas, tastes or textures to do battle with. Drink now–2015.
— M.S.
(10/1/2010)
Montecastro 2004 Tempranillo (Ribera del Duero)
- $45
Moist soil, cola and molasses aromas all indicate depth, oak and ripeness, while the palate is full, fairly juicy and saturated with serious black fruit flavors. Additional prune and chocolate notes come on toward the finish, cementing this wine’s meaty, somewhat modern personality. It gets better with airing and will not suffer from a few years in the cellar.
— M.S.
(6/1/2007)
Montecastro 2007 Alconte Tempranillo (Ribera del Duero)
- $23
Alconte is the new second wine from Montecastro, but it doesn’t take a back seat to anything. It’s powerful juice, with a strong mineral/floral element on the bouquet. Aged only a year in oak, it maintains a crisp, charred character and shows tight raspberry flavors, chocolate and pepper. Features all the right stuff for a debut wine from a strained vintage.
— M.S.
(10/1/2010)
Montecastro 2005 y Llanahermosa Tempranillo (Ribera del Duero)
- Online Exclusive
- $45
The essence of 2005 is captured in this creamy, rich offering that touches up against overripe but pulls back into balance at the last moment. Expect soft tannins, lots of coconutty oak and molasses notes along with a limited but easygoing finish. Drink soon.
— M.S.
(4/1/2008)
Montecastro 2003 Tinto del Pais (Ribera del Duero)
- $36
A wine searching for an identity. The nose deals menthol, licorice, grilled meat and molasses but little-to-no bright fruit. That heaviness transfers to the mouth, where marinated, baked flavors mix with green tomato. Fails to impress.
— M.S.
(12/15/2006)
Montecastro 2003 y Llanahermosa Tempranillo (Ribera del Duero)
- $36
Flat, murky and mildly vegetal on the nose, and no matter how many times you swirl and sniff that’s what comes out of it. Bottom line: it’s a stewy, pruny Tempranillo with baked flavors and hard tannins.
— M.S.
(6/1/2007)
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