One of the newest estates in Ribera del Duero, Dominio del Aguila, was founded by Jorge Monzon and Isabel Rodero in 2010. Located in the village of La Aguilera, Jorge farms 30 hectares of vines organically with ongoing experiments with biodynamics. Like his neighbours, he relies primarily on the Tempranillo grape for his wines. Whole cluster natural yeast fermentation in concrete tanks, trodden with the feet. This cuvee sees a maceration before aging in barrel for nearly three years almost half of that time waiting for the malolactic fermentation to finish. This results in a wine with remarkable poise and complexity.
The Reserva is a wine made from oldest vines near the village of Aguilera. Here the vineyards are mainly Tempranillo, but like old vines everywhere, there are many other varieties, red and white, mixed in. Rather than separate these varieties Jorge feels that a true representation of these sites is best captured by co-fermenting them. This cuvée sees nearly three years in barrel – half of that time waiting for the malolactic fermentation to finish! This slow elevage results in a wine with remarkable poise and complexity.
95 Points - Robert Parker's Wine Advocate I tasted two very different vintages of the red Reserva bottling, the warmer and riper 2015 Reserva and the cooler 2016. This 2015, despite the natural conditions of the year has managed to keep moderate alcohol and good freshness, possibly with the aid of old vines and surely through a lot of work in the vineyards. All their vineyards are organically farmed (now certified), and the wines ferment with indigenous yeasts and nothing is added or taken out, as they only use a minimal dose of sulfur. Even a red from a warm year like this took nine months to finish fermentation, so the vinification and aging is very slow. It matured in oak barrels for 35 months. This is a ripe and powerful year, with more rusticity and a different texture from the 2016 I tasted next to it. It's very tasty and supple, with chalky, slightly dusty tannins. This should polish those edges with some more time in bottle. 8,425 bottles and 319 magnums were filled in September 2018.
94 Points - James Suckling There’s clarity and brightness to this pretty wine with crushed-berry and flower character throughout. Full body. Layered and very polished. Long and flavorful finish. Drink now, but better after 2020.