100% Tinto Fino (Tempranillo)
2009 was a great vintage in quality and quantity. A very cold winter delayed budbreak but was followed by high average temperatures from May to August. Rapid vegetative growth was held in check by a lack of rainfall. A dry, warm and sunny September completed the season with low yields of healthy. Native yeast, relatively short macerations, and pumping over as opposed to punch downs, are key in maintaining all the fruit character and getting the highest bouquet intensity. Movement of the grapes proceeds by gravity throughout the winery with the goal of avoiding a rough extraction of tannins. The wine was aged 18 months in 80% French oak barrels and 20% American, 30% of which were new.
“Astrales, one of Ribera’s best wineries, bottled a structured, serious wine in 2009. Aromas of coconut, asphalt, cola and gritty black fruits set up a palate with oaky, dark, spicy flavors of blackberry, tire rubber and mild herbal accents. Oak and char define the finish on this potent, modern-style Tempranillo.” 93 points Wine Enthusiast Issue 2605 May 2013
Bodega Los Astrales began work at the end of 2000 by the hands of the Romera de la Cruz family – a family with 3 generations of wine growers – who were grape suppliers for other wineries but now they bottle their own production with Eduardo Garcia as Technical Director. Eduardo is the enologist at Mauro, Maurodos (family estates) and partner at Leda and the Paixar. After he finished his studies in Bordeaux, he trained at Cos D’Estournel, Hubert Lignier and Ridge.
Astrales owns 15 hectares located in Anguix (120 inhabitants) of which 9 are vineyards of 20 to 70 year old vines. During 2003 and 2004, they planted another 14 hectares of Tempranillo. Vines are grown in vaso form with shorter trunks than in most of Ribera del Duero helping to shield the vines from the wind which contributes to the accumulation of polyphenols and sugars. No chemicals are used in the vineyard beyond sulphur and that only if absolutely necessary.
The focus of the winery is to extract all of the character of old vine, head pruned, organically farmed Tinto Fino. The clay soils and cooler than average microclimate are key to producing wines with excellent balance, length, aromatic complexity and fresh acidity