Hacienda Monasterio 2015

Appellation: D.O. Ribera del Duero
Grape: Cabernet Sauvignon, Merlot, Tempranillo
Alcohol: 14%
Winery: Hacienda Monasterio
Volume: 75cl.

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Hacienda Monasterio Cosecha by Peter Sisseck

"year in and year out, among the best and most reliable wines from Ribera del Duero" R. Parker

  • Type of Wine: Red wine

  • Bodega : Hacienda Monasterio 

  • Hacienda Monasterio Cosecha, ideal with meat, red meat, game, roasts, sheep's cheese and pasta. Serve between 16ºC-17ºC.

  • Hacienda Monasterio Cosecha is one of the more affordable wines from Peter Sisseck. The producer Pingus never disappoint his followers, Peter made this aging along with Carlos de la Fuente Anolog a typical Ribera del Duero parenting with Tinta del Pais sumayoría varieties, along with others such as Cabernet Sauvignon and Merlot small extent. Hacienda Monasterio grape vineyards that used Lecanda family owns in the OJ Ribera del Duero, between the towns of Pesquera and Valbuena de Duero, in which Peter Sisseck applies an organic viticulture. The preparation takes place in a modern winery in design, in whose construction took part architect Philippe Mazières francé, who had worked at Château Margaux, Château d'Yquem Prieure-Léchiné. However the winemaking of Hacienda Monasterio is traditional, in viticulture and winemaking, with malolactic fermentation in Allier French oak barrels, with racking every three months barrel to barrel, and aging longer than usual in this vintage It lasts for 15 months, clarification with fresh eggs resting in the bottle for 12 months before being marketed.

  • The Wine Advocate qualified Hacienda Monasterio Crianza 2012 with 94 points Parker. "The vintage 2012 resulted much fresher than expected, fresher than 2009 and 2011 in fact. The vines are dry-farmed and were planted some 22 years ago, and you might say they have matured by now. The approximate mixture of grapes in their vineyards is mostly Tempranillo with some 10% Cabernet Sauvignon, 8% Merlot and 2% Malbec, and it's more or less the blend in this wine. The Cabernet works well, providing finesse and some acidity to the Tempranillo. Merlot does not work that well, and they are regrafting it to Cabernet and Malbec, so in future vintages there will be less of it. The wine matured in 20% new French oak barrels for some 20 months. 175,000 bottles produced."
  • Awards: 90 points Stephen Tanzer's-EE. UU-International Wine Cellar.