Newspaper article The Journal (Newcastle, England)

It's Reigning in Spain

Newspaper article The Journal (Newcastle, England)

It's Reigning in Spain

Article excerpt

Byline: By Helen Savage

Serious money is pouring into the Ribera del Duero. I visited the region in north-central Spain for the first time last month and was amazed by the new vineyards and state of the art wineries.

Five years ago there were about 100, now there are 240. Downstream to the west, the regions of Rueda, Cigales and Toro are all also riding high.

In a world of too much wine, the last thing that's needed is more cheap and cheerful plonk. It's very important to aim for high quality that no-one else can duplicate ( and at the best possible price.

Quality wines are certainly made in the Ribera de Duero, but the best are eye-wateringly expensive. Vega Sicilia is the oldest winery still in production there (it was established in 1864) and their top wine, Unico, will set you back (depending on vintage) between pounds 145 and pounds 155 at Richard Granger.

Even the second wine, Valbueno, costs between pounds 34 and pounds 62.75.

We visited Bodegas Tamaral, whose vineyards are a stone's throw from those of Vega Sicilia. Although the vines are reassuringly old (one secret of high-quality fruit) the winery itself only opened in 1997.

The wines are good, but sell at nowhere near the prices asked for Vega Sicilia. Since 2001 Francesco Xavier Gallego and Bordeaux-trained Patricia Diez have turned out some exceptional bottles. Their 2004 Roble is superb, but older vintages only cost pounds 6.99 from Spanish Spirit, rising to pounds 12.49 for a 1998 Reserva. (Spanish Spirit has a warehouse on the Low Prudhoe Industrial Estate in Northumberland, www.spanishspirit.com).

Most of the wine made along the Duero is red from local variations of Tempranillo grape. In Ribera it's know as Tinto Fino, in Toro, Tinta de Toro ( and it tastes very different from the plum and strawberry flavours I associate with Rioja ( Tempranillo's heartland. The wines are massively deep, softer than Rioja, and often reminded me of coffee, licorice and black olives. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.