2004 Malleolus de Valderramiro
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Tasting notes
The 2004 Malleolus de Valderramiro has the deepest color aside from the 2009. Dense, rich, powerful but also elegant, this is a suave offering that will also require another 10+ years of cellaring. It admirably reflects the greatness of the 2004 vintage in Ribera del Duero. Emilio Moro’s Malleolus de Valderramiro is sourced from an 85-year-old Tempranillo vineyard of the same name. Alcoholic fermentation is done with native yeasts after which the wine goes through malolactic in American oak. It is then aged for 18 months in new French oak. Importer: Please contact the winery to find your nearest importer. www.emiliomoro.com
Critic scores
Average Score
Jancis Robinson MW
Jay S Miller, Wine Advocate
More reviews and scores
Tasted from magnum. Lots of lovely sweet pure dark cassis, with smoke and sweet fruit spice. Excellent acidity and pure juicy fruit giving great freshness. But this is by no means a lightweight – fine, dry, well-integrated tannins. Balanced, elegant, smooth and powerful. Long. (JH)
Opaque purple. Ripe blackberry and cassis on the nose, with deeper espresso, toasty vanilla and licorice adding complexity. Velvet textured, with impressively deep dark berry flavors, but with excellent mineral lift. A brighter raspberry quality comes up with air and carries through the finish. This offers superb clarity and sweetness.
Much more muted and intriguing on the nose than the Sanchomartin. Dry rather than sweet with great depth of flavour. Extremely rewarding. Many layers. Dry and quite tough but huge integrity. So much more complex than the ‘top’ Spanish wines even four years ago. (JR)