Vega Ibor (2004)

This very old and famous vineyard in Valdepenas was originally and still is a shooting lodge. It is family owned and run bodegas. The grapes are hand-picked at dawn in late August to early September. Cooled maceration and temperature-controlled alcoholic fermentation takes place over 14 days at 28°C, followed by malolactic fermentation in American oak barrels for 6 months ageing. Bottle ageing for further 18 months before leaving the cellar.

Lively and dark cherry red colour, with purple shades. Intense and delicious candied plums and dark berries with nuances of cocoa and vanilla on the nose. Mineral earthy touch combined with a particular balsamic character. Rich texture and well integrated. In the mouth: delicious and lusty, sweetness of the ripened fruit is superbly highlighted with toasted and soft caramel hints. Rounded, gentle and polished tannins with warm and lengthy aftertaste.

Light red meats (veal, roast pork, lamb, etc) poultry and game-birds (quails, partridges). Fish cooked in spicy sauces, vegetable casseroles and Mediterranean recipes. Chinese, Japanese and Thai food. Strong flavoured cheeses.

• Concours Mondial de Bruxelles (Belgium) 2007 – Silver medal

• Bacchus (Spain) 2006 – Gold Medal

• Federación Española de Asociaciones de Enólogos (Spain) 2005 – Tempranillo Gold Medal

• Challenge International du Vin (France) 2005 – Gold Medal

• Tempranillos al Mundo (France) 2005 – Gold Medal