100% Tinta del País
2015: 81% / 2016: 19%
As in the previous editions Valdubón 10 does not have a vintage at the level of the Regulatory Board, as its composition does not reach the minimum 85% required to preserve the year of the harvest. Its composition (81% of 2015, 19% of 2016) corresponds to the mixture that has been considered optimal for the achievement of the eighth edition. The participating vintages have the following characteristics.
2015: The weather of 2015 was characterized by a shortage of rainfall throughout the year. A cold winter gave way to a spring of mild temperatures for the area, with almost total absence of precipitation. During the summer, temperatures remained very high. These conditions caused an accelerated maturation in the first moments with an earlier than usual envero in the area. The evolution of the fruit was uneven and later was delayed by the drought, with the campaign beginning on usual dates in Ribera. These conditions led to a short harvest, good health, high alcoholic strength, medium acidity and high phenolic concentration.
2016: For its part, 2016 came characterized by a very rainy spring, extending the rainfall until the first two weeks of the summer. However, this unusual start gave way to a dry and hot summer that delayed the process of ripening the fruit, and did not succeed in blocking the plant due to the water reserves obtained in spring. These conditions, coupled with a copious harvest, led to a late campaign, with optimal health status, moderate alcoholic strength, medium acidity and high phenolic concentration.
15 months in French oak barrels (80%) and American oak barrels (20%).
The selected wines came from different fermentations, providing very different nuances and characteristics:
A) traditional Fermentation in stainless steel tanks at temperatures ranging between 22 and 28ºC.
B) fermentation in French oak barrels of 7,500 Kg where the grapes are received on carbonic snow and then undergo pre-fermentation maceration at 6°C for 6 days to extract all the aromatic potential.
C) fermentation in stainless steel tanks with special vinification techniques (pigeage) where the fruit is subjected to intense bazookas to extract the maximum phenolic content.
In the nose, the touches of vanilla, mints and spices from its ageing in French wood, mixed with a certain touch of red and black fruit liquors, stand out.
The palate is soft and warm, with a strong first impression due to a good balance between the acidity and the maturity of its tannins. Its evolution is friendly, with wide and silky mouth. Cheerful and light mouth step followed by a long aftertaste.
An appropriate wine to enjoy with an aperitif as well as good food.
Valdubón 10 was born as a project of cooperation between people from all sectors involved in the production, dissemination and marketing of wine. The team of authors made up of winemakers, gastronomic journalists, merchants and sumillers has put in common, in meetings over two years, their different and complementary concepts of a good wine, achieving a meeting point of all the sectors involved.
The origin of wine is to be found in the consensual concept of wine established at a first meeting. Valdubon 10 was to be the result of the sum of 10 original wines, which had to show their potential throughout the project, finally giving a modern, elegant and well-dressed broth of cut. On the nose was a wine with a high concentration of fruit and a light touch of wood well integrated to accommodate the aroma. On the palate, structured but friendly. Full of mature tannins that filled the palate.
The wines selected to begin the project, started from a tasting where Valdubón made available to the ten authors, all the non-bottled stocks present in the winery on that date without stopping in Vintages, ageing times or location of the vineyards.
Alcohol: 14% Vol. Total acidity: 3.1 g/l pH: 3,73
Volatile acidity: 0.59 total polyphenols Index: 66 colour intensity: 13
Valdubón X Ribera del Duero