2020 Marqués de Burgos, `Crianza` Ribera del Duero - Liberty

Already established Tempranillo experts in Rioja, in 2009, Bodegas Lan began a thorough search for prime sites in Ribera del Duero, where this famed Spanish grape also thrives. This led them to found Marqués de Burgos in the village of Quintana del Pidio, where old bush vines produce low yields (around three tonnes per hectare) of intensely flavoured grapes. Releasing their first wine in 2013, today María is at Marqués de Burgos’ winemaking helm, making wines that perfectly marry the exuberant berry-fruit aromas of Tempranillo with a subtle spiciness from a measured use of oak.

The Marqués de Burgos wines are made from 100% Tempranillo. The grapes for ‘Roble’ are sourced from 30-year-old vines planted at an elevation of 700 metres. Aged for six months in a combination of American (70%) and French (30%) oak, the resulting wine is bursting with aromas of ripe black cherry and blackberry combined with a subtle spiciness. The ‘Crianza’ is the product of 40-year-old vines planted on south-facing slopes at a higher elevation of 850 metres. Aged in French oak for 17 months, it boasts intense aromas of bright berry fruit, a toasty complexity from the oak, firm but velvety tannins and a crisp acidity which carries the flavours onto the harmonious finish.

The grapes were sourced from 40-year-old vines located in the towns of Quintana del Pidio, La Horra and Roa de Duero within the province of Burgos. These old vines produce low yields of very concentrated and intense fruit, packed full of flavour. The vineyards are on south-facing slopes at an altitude of 850 metres above sea level. Cool nights at this altitude counteract the heat of the days and allow the grapes to retain a balancing acidity.

The 2020 vintage started with a winter which saw both mild and extreme temperatures. This was followed by a rainy spring which resulted in early budding. High temperatures hit in June and July which helped to ripen the grapes to optimal levels. Harvest was carried out from 24th September to the 30th, harvesting grapes with good acidity and high concentration.

Upon arrival at the winery, the hand-harvested grapes were destemmed and lightly crushed before fermentation in stainless-steel tanks at a controlled temperature of 25°C. Regular pump overs during fermentation ensured perfect levels of extraction of tannin, colour and flavour. After fermentation, the wine was aged in new French oak barrels for 17 months, followed by 12 months of bottle ageing before release.

This wine is intense cherry red in colour. On the nose, it has rich aromas of ripe red cherries and wild berries married with notes of black pepper, sweet spices and roasted coffee. Full bodied on the palate with ripe tannins and a well-integrated acidity, which carries the concentrated red fruit and spice flavours onto the lingering finish.