#264 Bodega Teodoro Monge Ruiz 2020

TASTINGS NOTES

👃🏼 The vanguard is moderate with a combination of red and black fruit – red plum and fresh blackberry – complicated by candy elements of blackcurrant fruit pastilles, some cinnamon spice, and concrete dust.
👄 The palate is far weightier than one might expect, if your only exposure to Carbonic Maceration has come through the wines of Beajolais. Concentration is high, and tannins are certainly not lacking. The palate is mostly awash with brighter sour cherry and red plum, but there are also elements of concrete and cocoa powder that carry through to a dry finish.

TECHNICAL SPECS

🔬DO Rioja Alava. 85% Tempranillo, 10% Garnacha, 5% Viura. Fermented by semi-carbonic maceration in concrete tanks. No oak maturation.

VIDEO CHAPTER INDEX:

=====================
00:00 – INTRO
00:20 – WHAT WINE GRAPES ARE GROWN IN RIOJA?
00:40 – THE HISTORY OF RIOJA PIONEER, BODEGA TEODORO
02:00 – DOES A “4TH GEN VIGNERON” MAKE BETTER WINE?
02:21 – ITU AND HIS VISION FOR BODEGA TEODORO’S FUTURE
03:16 – THE MODERN FACE OF RIOJAN WINEMAKING
03:59 – A VISUAL EXPLANATION ON THE CHEMISTRY OF CARBONIC MACERATION
05:50 – WHAT DOES THE WINE AND SMELL TASTE LIKE?
=====================

The start of a revolution

Bodega Teodoro is located around the town of San Vicente De La Sonsierra, in the foothills of the Sierra de Cantabrias. Which is the in the larger Rioja sub region of Rioja Alavesa. Most of the zone is dominated by plantings of Tempranillo, backed up by Garnacha, or Grenache, as it’s called in the rest of the world.
Despite being only 10ha in size, Bodea Teodoro is the home to an abundance of history. The property been in the Ruiz family since 1870, but it was in 1973 that the then-owner Teodoro decided to create a wine brand named after himself – Bodega Teodoro – and in doing so, he became the first wine farmer in Rioja to bottle wine under his own label; rather than sell his grapes to the traditional wine houses, who would then produce regional blends from fruit sourced all over the Rioja region. These wine houses are essentially wine brands – many of which you will know – Faustino, Campo Viejo, or Ramon Bilbao. Teodoro chose to shun the short term financial security provided by these bigger producers, in favour of both risk, but also freedom. Today, the relevance of Teodoro’s decision, all those years ago, is two-fold.
  1. It means that today, the vineyards being farmed to make this wine are – on average – about 50 years old. Which makes the average Old Vine Project South African vineyard look like a viticultural kindergarten, and…
  2. These wines are being produced by vignerons who know the land backwards, and have been tending these vineyards for their entire lives.

At present, Teodoro’s son José Luis is the winemaker, and his big mission – as he takes over from his father – is to showcase the FRUIT that comes out of Rioja’s vineyards.

If you have yet to sign up for your Monthly HanDrinksSolo Wine Subscription then you won’t be able to assess for yourself whether he succeeds in that mission, or not. So until you sign up, I’ve left my tasting notes and some technical specs.

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