The 2013 Emilio Moro comes through as slightly overripe and vegetal at the same time, a little contradictory, I know. It is sourced from vineyards aging between 12 and 25 years old that fermented with their own strain of yeasts in stainless steel vats, then aged for one year in French and American oak barrels. 2013 was a cold vintage, rainy, with moderate alcohol levels. The nose shows something organic, peat-like, intermixed with aromas of very ripe plums and even figs, slightly blurry. The palate is light to medium-bodied, lacking a bit in the middle. This is a lighter Emilio Moro for an earlier consumption that becomes more focused with time in the glass, so decanting it in advance might be a good idea. 600,000 bottles.

A fleshy texture carries bright flavors of cherry, red plum, vanilla and spice in this fruity red, which has light tannins and modest acidity, remaining fresh through the finish. Drink now through 2017. 50,000 cases made, 5,000 cases imported.??–TM??Region: Spain / Ribera del Duero Select to Add