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. Drink: 2013 - 2032
-Jay Miller, Wine Advocate #169 Feb 2007
(97 pts)
The 2004 Malleolus de Valderramiro is sourced from a single 80+-year-old vineyard. It was barrel fermented and aged in new French oak for 18 months. Purple-colored, it is remarkably fragrant with elements of violets, roasted blackberries, spice box, smoke, and black currant jam. Full-bodied and structured, it is opulent and richly fruity with a long, pure finish that goes on for nearly one minute. This promising effort will have much more to say after 6-8 years of additional cellaring. It should have at least a 25 year lifespan. Drink: 2013 - 2032
-Jay Miller, Wine Advocate #169 Feb 2007
This big red is like a bass drum, dark and sonorous, with deep notes of coffee, mineral, blackberry and licorice. Mouthcoating, with a powerful structure, but balanced. There's something savage about the flavors, yet this remains harmonious and alluring. Drink now through 2020. 100 cases made. - winespectator.com, November 2007
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