Emilio Moro Malleolus de Sanchomartin 2018
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Wine
Enthusiast -
Jeb
Dunnuck -
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Spectator -
James
Suckling
Product Details
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Somm Note
Winemaker Notes
In its visual phase it presents an intense cherry red color with a very dense layer. On the nose, the intense aromas of Tempranillo are perceived, perfectly combined with its aging in the best wood. The mouth is a faithful reflection of the sensations of the nose, providing elegance and complexity. It is a full-bodied wine, structured and round tannins with a long and persistent aftertaste.
The very long and silky finish of Malleolus de Sanchomartin combines perfectly with red meats, roasts and game meat.
Professional Ratings
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Wine Enthusiast
This wine has a bouquet of black currant, blackberry and saddle leather. A well-balanced pour, it offers flavors of cherry, cran-berry, caramel, dark chocolate and a touch of green olive wrapped in luxurious tannins and brilliant acidity. Drink through 2047.
Cellar Selection -
Jeb Dunnuck
The 2018 Malleolus De Sanchomartin is slightly more successful compared to the Valderramiro, with a touch more complexity and purity. This medium to full-bodied, plush, perfectly balanced Ribera has lots of floral, herbal, and earthy nuances, gorgeous darker, almost blue fruits, building yet integrated tannins, and a great, great finish. It still has plenty of tannins (although they're wonderfully integrated) and will benefit from 2-4 years of bottle age. It should have 15-20 years of overall longevity. This beauty shows the cooler nature of the vintage while still bringing beautiful fruit and richness.
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Wine Spectator
Sleek and tightly trimmed up front, this full-bodied red is rich, with a lovely plushness on the palate as this unfolds and opens up. Features fruit notes of black raspberry and black currant that are ripe yet fresh, underscored by a rich vein of smoky mineral and loamy earth. Reveals accents of eucalyptus and citrus peel, spice box and rose hip that linger on the creamy finish. Stunning today, but should show even more beauty in the coming years.
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James Suckling
Deep, fresh and spicy nose with a peppery edge to the dark cherries and blackberries. Just a hint of sandalwood and cigar box. Complex yet pretty subtle, with a mouthful of powdery tannins. Mealy, concentrated and long. Spicy and juicy finish. Shows lots of potential, yet poised and fresh. 100% tempranillo. Drinkable now, but Best from 2025.
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Bodegas Emilio Moro is one of the oldest leading quality producers in Ribera del Duero. The history of the family goes back 3 generations. 1st generation Emilio Moro was born in 1891 and 2nd generation Emilio Moro in 1932. Both were born in a viticulture environment surrounded by vineyards and grew up treading grapes and racking wine in their native village of Pesquera de Duero, in the province of Valladolid.
Emilio Moro taught his son, Emilio how to make wine but also to love it. Then Emilio passed along that knowledge, passion, and love for wine to the third generation. Currently the third and fourth generation together run the winery.
The vineyards were grafted with the purest clone of Tinto Fino, commonly known as Tempranillo, recovered from the oldest vineyards that the family owns, Valderramiro and Resalso. Currently the family owns more than 200 hectares. They are located between 2,400 to 3,000 feet of elevation.
The third generation lead by Javier, Rubi and Fabiola started the newest project of the family when they were looking to the area within Spain capable of producing the best white wine. They settled in Bierzo in 2016 and have been making wines there with Godello variety ever since.
“Wine is art. If you listen, it speaks to you, it tells you when it needs to rack, when to rest. It’s like a living being that needs to be understood and cared for”. D. Emilio Moro
Notoriously food-friendly, long-lasting and Spain’s most widely planted grape, Tempranillo is the star variety of red wines from Rioja and Ribera del Duero. The Rioja terms Joven, Crianza, Reserva and Gran Reserva indicate both barrel and bottle time before release. Traditionally blended in Rioja with Garnacha, plus a bit of Mazuelo (Carignan) and Graciano, the Tempranillo in Ribera del Duero typically stands alone. Somm Secret—Tempranillo claims many different names depending on location. In Penedès, it is called Ull de Llebre and in Valdepeñas, goes by Cencibel. Known as Tinta Roriz in Portugal, Tempranillo plays an important role in Port wine.
Ribera del Duero, Spanish wine region, is located in northen Spain’s Castilla y León region, just a 2-hour drive from Madrid. While winemaking in this area goes back more than 2000 years, it was in the 1980s that 9 wineries applied for and were granted Denominación de Origen (D.O.) status. Today, more than 300 wineries call Ribera del Duero home, including some of Spain’s most iconic names.
Notable Facts Ribera’s main grape variety, Tempranillo, locally know as Tinto Fino, is perfectly suited to the extreme climate of the region, where it must survive scorching summers and frigid winters. Low yields resulting from conscientious tending to old vines planted in Ribera’s diverse soils types, give Ribera wines a distinctive depth and complexity not found in other Tempranillos. Rich and full-bodied, the spice, dark fruit and smoky flavors in a bold Ribera del Duero will pair well with roasted and grilled meats, Mexican food and tomato-based sauces.