This big red offers both polish and density, with muscular, well-integrated tannins supporting the rich texture. The flavors are more harmonious than expressive, with plum, licorice, tar, mineral and coffee notes. Impressive structure. Best from 2018 through 2030. 112 cases imported.??–TM??Region: Spain / Ribera del Duero Select to Add

According to Peter Sisseck, the 2009 Reserva is “?the best we’ve ever made”. Tasted from a barrel sample, it is a blend of 75% Tempranillo with the balance Merlot, Cabernet Sauvignon, and Petit Verdot. The nose offers up cedar, spice box, lavender, incense, black cherry, and black currant. Layered and opulent on the palate, this is a very promising effort that will require 5-7 years of cellaring following release. It should have a 25 year lifespan. (Not yet released)Hacienda Monasterio is located between Pesquera and Valbuena del Duero. The estate is planted primarily to Tinto Fino (Tempranillo) but there is also some Cabernet Sauvignon, Merlot, Petit Verdot and Malbec. Oenologist/winemaker Peter Sisseck (of Dominio Pingus fame) has managed wine production at Hacienda Monasterio since 1990. Alcoholic fermentation is with native yeasts and malolactic fermentation occurs in French oak. The wine is aged in 40-50% new barrels, usually for 18 months, followed by 1 year in bottle prior to release.Importer: Eric Solomon Selections, European Cellars, Charlotte, NC; tel. (704) 358-1565

The 2008 Reserva had just been bottled when I tasted it. It is slightly lighter in color than the 2009 and a bit less expressive aromatically. Supple, rich, and full-flavored, it has excellent grip and a lengthy finish. Following release it should be given several years of additional bottle age. It will offer a drinking window extending from 2014 to 2028. Hacienda Monasterio is located between Pesquera and Valbuena del Duero. The estate is planted primarily to Tinto Fino (Tempranillo) but there is also some Cabernet Sauvignon, Merlot, Petit Verdot and Malbec. Oenologist/winemaker Peter Sisseck (of Dominio Pingus fame) has managed wine production at Hacienda Monasterio since 1990. Alcoholic fermentation is with native yeasts and malolactic fermentation occurs in French oak. The wine is aged in 40-50% new barrels, usually for 18 months, followed by 1 year in bottle prior to release.Importer: Eric Solomon Selections, European Cellars, Charlotte, NC; tel. (704) 358-1565

The 2007 Reserva offers up a complex bouquet of spice box, violets, mineral, incense, and assorted black fruits. Smooth-textured, ripe, and well-balanced, it will benefit from several more years of cellaring and will deliver prime drinking from 2013 to 2027. Hacienda Monasterio is located between Pesquera and Valbuena del Duero. The estate is planted primarily to Tinto Fino (Tempranillo) but there is also some Cabernet Sauvignon, Merlot, Petit Verdot and Malbec. Oenologist/winemaker Peter Sisseck (of Dominio Pingus fame) has managed wine production at Hacienda Monasterio since 1990. Alcoholic fermentation is with native yeasts and malolactic fermentation occurs in French oak. The wine is aged in 40-50% new barrels, usually for 18 months, followed by 1 year in bottle prior to release.Importer: Eric Solomon Selections, European Cellars, Charlotte, NC; tel. (704) 358-1565

This rich red delivers ripe blackberry and fig flavors in a syrupy texture, with notes of coffee, clove and dark chocolate, backed by firm, well-integrated tannins. Thick but focused, with a pleasing bitter finish. Drink now through 2017. 200 cases imported.??–TM??Region: Spain / Ribera del Duero Select to Add