From the lofty heights of Segovia’s Ribera del Duero comes El Tallar 2021 — a wine that captures altitude, mineral-rich soils and uncompromising craft.

Sourced from the “El Tallar” plot perched at 1,012 m above sea level in Honrubia de la Cuesta, this single-vineyard bottling brings together the noble grape varieties Tempranillo and Cabernet Sauvignon, organically tended and harvested with precision. Fermented in open vats with manual “bazuqueos” and spontaneous indigenous yeasts, then aged for 15 months in 300-litre French oak barrels followed by extended bottle maturation. Ideal for the consumer seeking a Spanish red that tells a true story of place — where mountain altitude meets refined winemaking, resulting in depth, elegance and authenticity.

🥂 Tasting Notes

Appearance: Deep cherry-ruby (“rojo picota”) with a dense layer and vibrant rim.
Nose: Elegant and complex — ripe red fruit (red cherry), subtle undergrowth, wild herbs/“monte bajo”, and refined menthol or fresh-herb notes.
Palate: Medium-to-full body with freshness stemming from altitude, fine-grained tannins, and a mineral undertone from the stony soils. The Cabernet adds structure; the Tempranillo offers purity and vibrancy. The oak is integrated, allowing the terroir and fruit to speak.
Finish: Long and poised — the minerality and acidity persist, delivering a lingering herbal-mineral impression and inviting the next sip.
Food Pairing: Works beautifully with grilled or roasted red meats (lamb or beef), game, mature cheeses, or richer vegetarian dishes with umami character. Serve at 16-18 °C, and consider decanting for optimal expression.

Region: DO Ribera del Duero (Segovia), Spain.
Grape Variety & Vinification: Blend of Tempranillo and Cabernet Sauvignon from high-altitude vines (1,012 m). Harvest was one of the latest in recent years, under ideal sanitary conditions. Fermented open-vat with manual punch-downs, spontaneous yeast fermentation. Malolactic fermentation and 15 months ageing in French oak (300-L barrels).
Ageing Potential: Ready to enjoy now but with the structure and depth to evolve gracefully over 7-10 years in proper cellaring.
Alcohol 14%