Emilio Moro Malleolus de Valderramiro 2015

Professional Ratings

• 95 Wine Spectator

  Powerful and refined, with solid structure supporting the cherry reduction, steeped raspberry and orange peel flavors infused with anise, loamy earth, toast and baking spice elements. Details of wild herb are carried through the balsamic-laced finish. Drink now through 2033.

• 94 Wine Enthusiast

  Aromas of raspberry, blackberry and bramble pave the way for flavors of raspberry, strawberry, cedar, caramel and rose petal. There is a nice interplay of acidity and plush tannins that disperse into a pomegranate-laden finish.

• 92 Robert Parker's Wine Advocate

  The 2015 Malleolus de Valderramiro felt riper and headier when tasted next to the 2015 Malleolus de Sancho Martín, which is always the case, since this vineyard always achieves higher ripeness. It's their oldest vineyard (planted in 1924) on clay soils that produces powerful and tannic wines. It's the oakiest of all the wines I tasted from their portfolio, with intense spice, toast and sawdust aromas, dominated by oak aromas and flavors. There are plenty of tannins and flavors derived from the élevage. For fans of ripe, powerful and oaky Tempranillo. 7,300 bottles produced. It was bottled in August 2018.

• 92 Wine & Spirits

   Here’s a wine to tamp a chocolate craving, even as it still sends a message from its terroir. This taster thought it was Pesquera, from Alejandro Hernandez. In fact, it turned out to be Valderramiro, from a parcel of vines in Pesquera de Duero looking toward the afternoon sun, the Moro family’s oldest block, planted in 1924 in clay soils. And perhaps it is that particular combination of ancient vines and clay soils that speaks of the place: a sharp edge to the grape-skin tannins to cut through the chocolate richness of oak aging, the meeting of balsamic volatility and violet scents. As ripe as it may be, the wine is zesty, with a long life ahead.