The three different types of soil found in the Ribera del Duero all contribute to the different aspects of the wine. The chalk will give the wine elegance and complexity. The clay will provide the wine with structure and character and the rocky soils brings maturity and sweetness.
At Emilio Moro, they have been making wine for three generations. In 1987 Jose Moro, grandson of Emilio Moro decided to establish the brand Emilio Moro and made the winery what it is today.
The family has created their own unique clone of Tempranillo that is planted throughout their vineyards today. Characteristics of this clone are shorter, narrower, looser clusters and smaller berries. To conserve the natural characteristics of the clone, they farm with no artificial irrigation.
I had the opportunity to taste 3 of Emilio Moro's Tempranillo's ranging from 2011 to the current release 2014. Each bottle, different with their own personality, but all paired with Delmonico Steak with sauteed onions and peppers and a side of fresh local green beans.
2011 Maleolus - The grapes for this wine are selected from vines between 25 and 75 years old. This 100% Tempranillo spends 15 months in new French oak. Aromas of sour cherry, black cherry, balsamic, a hint of vanilla and cigar box. The wine was soft on the palate with mature black fruit and a hint of spice on the finish. SRP $44.99
2012 Emilio Moro - The wine bears the name of the creator and is the alma-mater of the winery. This 100% Tempranillo was aged in 50% French oak and 50% American oak with 30% of the oak new and the rest equally split between 2nd 3rd use. Aromas of blackberry and ripe black fruit. The palate was soft and silky with dark berry, blackberry and a hint of spice. SRP $24.99