Viniou Reviews
Emilio Moro 2019 from the Ribera del Duero DO in Castile and León exemplifies the region's expertise in crafting expressive red wines. This wine is made primarily from Tinto Fino, the local name for the Tempranillo grape, which thrives in this continental climate. The 2019 vintage benefited from a balanced growing season, delivering fruit of great concentration and complexity. The vinification process typically involves fermentation in stainless steel and ageing in French and American oak barrels, resulting in a wine with a deep ruby colour, nuanced aromas of blackberries, plums, liquorice, and subtle hints of vanilla and spice. On the palate, you can expect a harmonious blend of ripe dark fruit, well-integrated tannins, and a lingering finish.
Ribera del Duero is one of Spain’s most prestigious wine regions, renowned for producing powerful and age-worthy reds. The vineyards stretch along the Duero River on the high plateau of Castile, where the altitude and the wide diurnal temperature range contribute to the development of mature tannins while preserving freshness and aromatic intensity. The soils are generally a mix of limestone, clay, and sand, offering good drainage and mineral complexity. The region’s history with viticulture dates back to Roman times, and in recent decades, Ribera del Duero has gained international acclaim for its concentrated, structured wines.
For food pairings, Emilio Moro 2019 pairs beautifully with roasted and grilled meats, such as lamb cutlets, beef ribeye, or traditional Spanish roast suckling pig (cochinillo asado). Aged Manchego cheese, chorizo, and hearty stews featuring pulses or game are also excellent matches, as their robust flavours complement the wine’s depth and spiciness.
For optimal enjoyment, serve this wine at 16-18°C. Decanting for one hour before tasting will allow the aromas and tannins to fully express themselves. This wine can be enjoyed now or cellared for several more years to experience further development in complexity and finesse.
