Cyclo Christina Ribera del Duero 2005 (WN-143)

REGION: Ribera del Duero - Rating: 94 - '..plush, ripe, full-flavored'

Price: $78.95
Out Of Stock Email me when available
Cyclo Christina Ribera del Duero 2005
Out Of Stock Email me when available


  • A plush, ripe, full-flavored wine
  • Excellent depth and breadth

"The 2005 Cyclo Christina (a mere 150 cases produced) is 100% Tinto Fino from a single 150-year-old vineyard. It was barrel-fermented and aged for 21 months in new French oak before being bottled unfined and unfiltered. Its physiognomy and personality are very similar to the 2005 Cyclo. Opaque-purple colored, it reveals a fragrant nose of toasty new oak, pencil lead, floral notes, blueberry, and blackberry. This is followed by a plush, ripe, full-flavored wine with excellent depth and breadth. There is enough well-hidden tannin to support another 5-7 years of cellaring. It should approach its peak by 2015 and drink well through 2030." - The Wine Advocate, Issue 175, February '08

COMPOSITION: 100% Old Vine Tempranillo (150 years old)

Noted importer Aurelio Cabestrero's second child, Christina was born in 2005. To commemorate this special event, he worked with 5 different wineries in Ribera del Duero to create 5 different special cuvees of wine for Christina. Aurelio picked Ribera del Duero for a number of reasons including that his family’s roots are from the region and that in his estimation some of the best wines in Spain are made there. The wines from Ribera del Duero display a unique combination of finesse, balance, power and intensity. Using only the best vineyard sites, a selection of the best grapes from old vines, and made in cooperation with some of the most talented winemakers of the region, each of the five wines shows the character of the excellent 2005 vintage along with unique personality of its particular vineyard.

This special cuvee comes from the oldest vines (a 150 years old vineyard with very low yields) that the winery works and is a joint project between winemaker Ricardo Peñalba and Aurelio Cabestrero. The wine proceeded with alcoholic fermentation in small stone tanks followed by malolactic fermentation in new French oak barrels. The wine was aged for 21 months in new French oak before being bottled unfined and unfiltered.

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