Teso La Monja

Teso La Monja Tempranillo 2017

voluminös & kräftig
pikant & würzig
Tempranillo 100%
15,0% Vol.
Trinkreife: 2025–2060
Verpackt in: 1er OHK
Lobenberg: 100/100
Penin: 97/100
Jeb Dunnuck: 97/100
Parker: 95/100
Spanien, Toro
Allergene: Sulfite, Abfüllerinformation

Penin über: Teso La Monja Tempranillo

-- Penin: Penin zu 2015: Very deep cherry. Roasted coffee, aromatic coffee, powerful, earthy notes and black fruits. Smoky aftertaste, great length and round tannins. 97/100


Jeb Dunnuck über: Teso La Monja Tempranillo

-- Jeb Dunnuck: Jeb Dunnuck zu 2016: Lastly, the 2016 Teso la Monja comes from a tiny 1.8-hectare vineyard of pre-phylloxera vines and was hand destemmed and fermented in open top, oak tanks. The aging occurred in three new Bordeaux barrels and spanned two years. This deep purple-hued beauty needs air to show at its best but offers a sensational nose of blackcurrants, vanilla bean, scorched earth, lead pencil, and graphite. This carries to a full-bodied, powerful, concentrated wine with gorgeous tannins, a deep, unctuous mid-palate, good acidity, and a monster of a finish. This incredible, seamless and flawlessly balanced beauty will benefit from 2-4 years of bottle age and keep for 15+. 97/100


Parker über: Teso La Monja Tempranillo

-- Parker: The eponymous top-of-the-range 2017 Teso la Monja comes from one of the driest and earliest years in history. The wine is ripe and hits the scale at 15.1% alcohol while keeping good freshness and acidity. It's always produced with the grapes from a 1.8-hectare plot that has more limestone than the average in the zone; the grapes were hand destemmed by a team of 75 people, fermented in an open oak vat and went through malolactic in an egg-shaped oak vat built by Taransaud, an 'Ovum,' where the wine was kept until July 2018. The élevage continued in three new Bordeaux barrels from July 2018 to February 2020 when they bottled 890 bottles. The wine is ripe and oaky, quite extroverted, aromatic and open. The vineyard receives the north wind, and it's cooler than other vineyards—the ripening is slower and very homogeneous. It's also floral, and the tannins feel a little stiff, with the chalky sensation on the palate, a texture rather than a flavor. They get only 500 kilos of grapes per hectare, which brings perfect ripeness. This is a wine that needs a long time in bottle; this is still marked by the élevage, and I still cannot picture where this is going to go, we'd need a time machine for that...95/100

Weingut über: Teso La Monja Tempranillo

-- Weingut: Marcos Eguren:‘Teso La Monja’ is an invitation to enjoy the magic of Tinta de Toro —that intimate tie between the vineyard and its environment— in a wine born to be a legend, embraced by generation after generation, and standing the test of time.The Vineyard, a natural heritage:Uncork ‘Teso La Monja’ and embark on a fascinating journey to a small enchanted plot of land, with that mystical nature found only in privileged terroirs that have achieved the status of natural heritage with the passing of deca- des. Man is called to preserve these special terroirs with tender care, as if they were precious and fragile treasures. with tender care, as if they were precious and fragile treasures.‘Teso La Monja’ originates in a 1.8 hectare pre-phylloxera vineyard whose quality fascinated and captivated us immediately. Its soil composition, with a limestone level slightly higher than the rest of the region, endows the wine with distinction and unique elegance. Loyal to our philosophy of recovering the viticulture practised by our great- grandfather Amancio Eguren, we have worked the vineyard by hand, at just the right time, on just the right day, in order to optimise and honour the principle of minimum intervention, in order to obtain the maximum character and identity, respecting the singularity of the terroir and the rhythms of its environment.Winemaking, refined and artisanal care:‘Teso La Monja’ is crafted with the utmost respect for nature’s biorhythms and energies.With constant and meticulous respect for the fragility of the grape bunches, a team of 50 people approximately de-stemm the fruit by hand, grape by grape. Once the alcoholic fermentation begins in an open wood tank, the manual pressing commences with 25-50 cm of grapes on the surface. Thus, 35-45% of the grapes are pressed in a process occurring three times a day for an hour and a half.The malolactic fermentation takes place in a unique, egg-shaped oak tank, the Ovum, designed by the master coo- pers of the maison Taransaud, complying with the ‘golden rule’ or ‘divine ratio’. The Ovum fosters the biorhythms of the wine and achieves a silky, elegant and integrated wine. The wine is then aged in three new fine-grained, medium toasted French, Bordelaise oak barrels for a minimum period of 24 months.The Wine, connveying a magical atmosphere:The most surprising quality of this wine is that it genuinely expresses its magical setting, displaying great freshness, finesse, all-embracing tannins, a deceitful aroma and a slightly ethereal body capable of making a lasting impression.

Mein Winzer

Teso La Monja

Die in der Rioja berühmte und alteingesessene Familie Eguren, denen auch die erstklassigen Weingüter Senorio de San Vicente und Sierra Cantabria gehören, hat 2007 das bis dato berühmteste und teuerste Weingut Toros, Numanthia, an einen internationalen Konzern verkauft. Kasse machen nennt man das...