Home > GoodDevelop, ModGoodDevelop, Tasting Notes and Wine Reviews > A pair of 2014 wines from Ribera del Duero

A pair of 2014 wines from Ribera del Duero


The first time I had a wine from Bodegas Protos was back during my undergraduate days in the early 1990s.  I was a bit tickled then when I saw one of their wines in DC.  The 2014 Bodegas Protos, Protos ’27, Ribera del Duero has an interesting nose of dark fruit and tar yet in the mouth it is thoroughly modern.  The oak flavors come through at this point which I find a bit distracting.  However, nothing could distract me from the 2014 Hacienda Monasterio, Ribera del Duero.  I have managed to drink previous vintages of this wine but appear to have not written about them.  This vintage offers a dark fruited wine, deep in flavor with the acidity making the flavors fresh.  It is a bit rugged from youth right now which only adds to the charm.  A must try worth the additional expense!  These wines are available at MacArthur Beverages.

2014 Bodegas Protos, Protos ’27, Ribera del Duero – $26
Imported by Monsieur Touton.  This wine is 100% Tempranillo sourced from 50+ year old vines.  It was fermented in stainless steel then aged for 16 months in new French oak barriques.  Alcohol 14.5%.  The nose offers dark fruit and tar.  In the mouth this is a completely balanced wine with young oaky flavors and tannins.  This modern flavored wine reveals integrated structure and water acidity becoming sappy or almost chewy.  The fruit remains firm with fine+ extract, dark tar notes, and a very light, lifted aftertaste.  **(*) Now – 2025.

2014 Hacienda Monasterio, Ribera del Duero – $37
Imported by Eric Solomon/European Cellars.  This wine is a blend of 80% Tempranillo, 10% Cabernet Sauvignon, and 10% Merlot.  Alcohol 15%.  There are dark red and dark blue flavors almost giving the impression of crispness overlaying mineral, soil undertones.  This is a deeply satisfying wine.  The flavors become blacker towards the end with very fine, integrated structure.  There is youthful attraction between the structure and ripe blueberry flavors. I imagine this will develop and improve over the next several years.  ***(*) Now – 2028.

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  1. February 14, 2018 at 7:46 am

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