Rudeles 23 2011

Origin

The vines are predominantly grown in the valley between the villages of Peñalba de San Esteban and Atauta.

The name “23″ comes from the number of plots of vines used to make this fruity and soft wine. Each of the 23 parcels has a name given by the ancestors of Rudeles.

Grape varieties

95% Tempranillo (70% from 10-year young vines and 30% from 90-year old vines) and 5% Garnacha old vines (100 years old) grown at an altitude of 950 metres.

Awards

Peñin Guide: Rudeles 23 2009 – 92 points

International Wine Cellar  – 90 points from Stephen Tanzer

2012 Decanter Wine Awards: Bronze medal

2012 International Wine Challenge: – Commended

Tasting notes

This elegant, velvety and award winning wine has a well-balanced structure with pleasant red fruits and spicy aromas. The oak is well integrated giving complexity and body to this refined wine.

Tasting note from Gérard Basset, the 2010 world’s best sommelier, of Rudeles 23, Ribera del Duero, 2009:  Medium ruby colour with a pinkish rim, it is a very appealing wine on the nose.  I very much like the notes of red plum intermingled with soft spices that dominate on the nose.  The feel of the wine is soft and not heavy.  It would work superbly with a calf’s liver.

Vinification

Manual picking took place on September 25th 2009, with strict selection of the grapes both in the vineyard and at the selection table in the cellar. Fermentation was temperature controlled at 25º during 15 days. The wine matures for 6 months in French oak barrels, and once bottled, is stored for one year before its release.

Ageing

Eight months in French oak (second year), medium grain and medium toasted followed by one year minimum in bottle before being released on the market

Technical data

Alcohol level: 13.5%

Acidity: 5.02g/l

PH: 3,62

Residual sugar: 0,32

Rudeles 23 technical data sheet