2017 Finca Villacreces, Pruno
90% Tempranillo , 10% Cabernet Sauvignon
This wine is deep, black cherry in colour. Aromas of red fruit with oaky toffee hints from the ageing in French barrels give way to a sweet and fruit-driven wine on the palate. With elements of ripe fruits and liquorice, this wine has a pleasant and soft finish.
Availability: In stock
Case size: 12 / Bottle size: 750ml
- Tasting Notes
Critics Score: 93
Publication: James Suckling
Aromas and flavors of blueberries and black licorice here. Full body. Integrated tannins give the wine form, but don’t impose too much. Better in 2021.
- Product Description
2017 Finca Villacreces, `Pruno` Ribera del Duero
The stunning Finca Villacreces estate is located in Quintanilla de Onesimo on the 'golden mile', in the heart of Ribera del Duero DO. The 155 hectare property is bordered by the River Duero to the north and by the vineyards of Vega Sicilia to the west. It was purchased by Lalo Antón of Izadi in 2003 to add further scope to their wine portfolio. The vineyards are now farmed organically, with canopy management and natural treatments used instead of artificial chemicals. As expected, Tempranillo is the mainstay of the vineyards, with Merlot and Cabernet Sauvignon also planted.
Grapes for Pruno are only taken from Finca Villacreces’ own vineyards, from slightly younger vines. Until recently, the estate sold this production to some of the high profile wineries in the region. Now that the vines have reached between 10 and 15 years of age, the Izadi family has begun to handpick and vinify the grapes themselves. The vineyards have a mixture of soils: sandy, gravel, shingle and quartz. The vineyards are planted with about 90% Tempranillo (mostly on the sandy vineyards, which give an attractive fleshiness to the wines) and 10% Cabernet Sauvignon (mostly on the quartz and shingle, giving more mineral complexity). Organic practises are used as much as possible and the close proximity of the river helps protect against frost. Work is currently being undertaken in the vineyards to raise the height of the canopy to obtain riper, healthier grapes.
The Tempranillo and Cabernet Sauvignon grapes were fermented separately in small stainless steel tanks. The two varieties were then aged separately in fine-grained, second and third-year French oak barrels (Taransaud and Darnajou) for 12 months after which the final blend was assembled and the wine bottled.