Senda de los Olivos Ribera Crianza 2016
Ribera del Duero DO
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First striding out in Navarra, the Sigala Mangione family bring the same expertise to Ribera del Duero. This seductive 92-point Crianza is crafted from high-altitude, old-vine Tempranillo, while a year in cask brings smoky spice to the fresh fruit.
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Wine Details
- Red - Full Bodied
Spain- Intense Red Cherry
- Tempranillo
- 10.875 Units
- 14.5% ABV
- 17 May 2031
Flavour Profile
Tasting notes
Silky-smooth, blackberries, wild red berries, leather, vanilla oak
Allergy information
Contains Sulphites
The Story Behind the Bottle
Ribera del Duero is fast becoming Spain’s “most fashionable region” (FT). Wine guru Jancis Robinson MW said it was "producing some of Spain's most admired red wines". However, with names like Vega Sicilia and Pesquera, prices aren't cheap. This elegant, mellow 2016 shows what value can be found. The estate was founded in 2014 by Alejandro Gómez Sigala and his wife Letizia, owners too of Navarra's excellent Pago de Cirsus. They brought in top names for winemaking and viticulture and have reaped the rewards. Hand-picked Tempranillo from old, low-yielding, high-altitude vines, wild yeast fermentation and a year in French oak result in this spiced, red fruit, fine wine. It has some sediment, so stand the bottle upright a few hours, then decant.
Ribera del Duero is fast becoming Spain’s “most fashionable region” (FT). Wine guru Jancis Robinson MW said it was "producing some of Spain's most admired red wines". However, with names like Vega Sicilia and Pesquera, prices aren't cheap. This elegant, mellow 2016 shows what value can be found. The estate was founded in 2014 by Alejandro Gómez Sigala and his wife Letizia, owners too of Navarra's excellent Pago de Cirsus. They brought in top names for winemaking and viticulture and have reaped the rewards. Hand-picked Tempranillo from old, low-yielding, high-altitude vines, wild yeast fermentation and a year in French oak result in this spiced, red fruit, fine wine. It has some sediment, so stand the bottle upright a few hours, then decant.
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