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2010 Contador La Vina de Andres Romeo Tempranillo

Rioja

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Our Price: $119.00 / bottle (RRP: $469.99 ) Case: 1 x 750ml

'Benjamin Romeo regards this as a more “complete” wine, since all the plots were firing on all cylinders and enjoyed a slightly longer hang time. It has a very intense, opulent and complex bouquet of macerated dark cherries, minerals, rose petals and a touch of eau-de-vie.'
95 Points - Neal Martin

  • Bodega Contador began in 1995 when Benjamin Romeo, winemaker and grower, acquired a centuries-old cave carved into the rock beneath the Castle of San Vicente de la Sonsierra, located at the foot of the Sierra Cantabria mountain range in La Rioja Alta, west of Rioja Álava. In 1996, Benjamin made the first vintage of his “La Cueva del Contador” wine and started to buy vineyards for his plan to become a “bodeguero”—a wine producer. Benjamin was the winemaker at Aratadi from 1985 to 2000, where he was able to apply his skill and continue to hone his craft. In 1999, he made the first vintage of “Contador” from vineyards he acquired.

    LaVina de Andres, is a single-vineyard wine named after Benjamin’s father and is dedicated to his family’s roots in the wine industry. This wine is composed of 100 percent Tempranillo coming from the alluvial and Calcareous soil of the “La Liende,” at 1,300 feet and vines yielding less than 1 kg (2.2 lbs per vine). The 3.5-hectare state has poor soil, which is clayey with a calcareous sub soil, drained by the numerous rounded pebbles deposited by the Ebro. The grapes undergo a three day cold maceration in 10,000 liter oak barrels, then only the free-run juice goes into new French oak barrels from twelve different cooperages ranging in size from 500 L, 300 L and traditional 225 L, for eighteen months. The wine is not fined or filtered.

    Stored in climate controlled warehouse.

  • WINEMAKER'S NOTES

    Vineyard: La Liende, situaded on the Ebro meander across the river from the castle of San Vicente de la Sonsierra. The 3.5 hectare state has poor soil which features clay and a calcareous sub soil. The vines are drained by the numerous rounded pebbles deposited by the Ebro.
    Age of the Vineyard: 35 years old
    Time of Harvest: 6th of October
    Altitude: 400-600 metres above sea level

    Harvest Method: Hand-picked
    Winemaking: Fermentation started after 4-day maceration, lasted for 8 days with controlled temperature of between 20 ºC and 27 ºC and was followed by further 4- day maceration before de-vatting only the free-run wine into French oak (from twelve different cooperages).
    Winemaker: Benjamín Romeo Hilera

    Alcohol: 14.85% vol.
    Volume: 750 ml
    Residual sugars: 5.0 gr/litre
    Standard Drinks: 8.6
    Peak drinking: 2013-2030
    Best Served: 16º C
    Ageing: The 2010 vintage has been aged in 300 litre barrels, 500 litre barrels, and classic (225 litre barrels). This oak regimen helps wine to obtain an optimum balance between fruit and oak. This method also slows the evolution of the wine and it facilitates integration of the wood with the wine.

    TASTING NOTES

    This is a wine of power and structure, made for posterity. The nose shows mineral notes of wet stone and gravel as well as cedar and vanilla. On the palate, notes of sweet tobacco and cured meat, leather and dried fruit are supported by structured tannins.

  • REVIEWS

    'The 2010 La Vina de Andres Romeo was picked on October 6, later than the 2009, which was harvested on the September 28. Benjamin Romeo regards this as a more “complete” wine, since all the plots were firing on all cylinders and enjoyed a slightly longer hang time. It has a very intense, opulent and complex bouquet of macerated dark cherries, minerals, rose petals and a touch of eau-de-vie. The palate is medium-bodied with tense, structured tannins that might be just a little coarser than the 2009 but, along with the lower pH, lends the wine greater tension and poise. It is an exceptional Rioja that deserves several years in bottle. Drink 2017-2030+.'
    95 Points - Neal Martin

    'Opaque purple. Intoxicating scents of black raspberry, boysenberry, incense and violet, along with notes of black pepper and anise. Lush, spicy and expansive, offering powerful red and dark berry compote and vanilla flavors and an exotic candied floral quality. Clings impressively on the endless, subtly tannic finish, energized by zesty acidity.'
    95 Points - Josh Raynolds

    96 Points - Guia Penin



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