2016 Dominio de Atauta Llanos del Almendro

The 2016 Dominio de Atauta Llanos del Almendro is one of the most singular and coveted expressions of Tempranillo in Ribera del Duero, drawn from a tiny, ancient vineyard high in the remote Atauta valley. This is a profound, ageworthy red that captures the wild, stony landscape and extreme altitude of eastern Ribera in every glass. Produced in minute quantities from centenarian vines, it offers a rare glimpse of what Tinto Fino can achieve when old vines, low yields and meticulous craftsmanship align.

Tasting Notes
In the glass, the 2016 Llanos del Almendro shows a deep, vivid cherry to garnet core with bright, lively reflections that hint at both concentration and freshness. The nose is intense and layered, opening with ripe red and black berries—think wild cherry, blackberry and blackcurrant—woven together with notes of black licorice, balsamic tones, graphite and a delicate hint of bitter almond. Subtle spice, dried herbs and a touch of cedar from its time in French oak bring further complexity without overshadowing the fruit. On the palate, this is an elegant yet powerful Ribera with a silk-smooth texture and remarkable precision. The fruit is perfectly ripe but never heavy, supported by finely etched acidity and firm, chalky tannins that speak clearly of its high-altitude origin. Flavors of dark berries, plum and cherry are joined by licorice, balsamic nuances and a faint savory note, all leading into a long, persistent finish that lingers with spice, mineral and almond-like bitterness. Built for longevity, the 2016 has excellent aging potential: it can be enjoyed now after proper aeration, but will continue to gain complexity and tertiary notes over the next 10–15 years or more in a good cellar.

Production
Llanos del Almendro is a 1.39-hectare plot divided into 19 micro-parcels, planted with Tinto Fino (Tempranillo) vines around 140 years old in the high, windswept Atauta valley at close to 1,000 meters above sea level. The terroir is marked by poor, stony soils with calcareous subsoils that naturally limit yields and concentrate the grapes, while the altitude brings cool nights that preserve acidity and aromatic finesse. The 2016 harvest took place on 20 October, yielding just 2,943 kg of fruit, all picked by hand and subjected to a double selection of whole clusters and individual berries. The must was moved by gravity into a 1,000-liter stainless steel tank, then underwent a 7-day cold maceration at under 10°C with two daily punch-downs to gently extract color and aroma. Fermentation followed for 12 days with indigenous yeasts, reaching a maximum of 27°C, with the cap management adjusted to the needs of the wine. After alcoholic fermentation, the wine macerated on skins for a further 14 days to fine-tune structure, then completed malolactic fermentation and matured for 16 months in second-use French oak barrels, allowing the terroir to speak clearly without excessive wood influence.

Food & Serving
This is a gastronomic wine that shines alongside richly flavored dishes such as roasted or grilled lamb, slow-braised beef cheeks, Iberico pork, game birds, and dishes featuring wild mushrooms or truffle. It also pairs beautifully with aged Manchego, hard sheep’s milk cheeses and deeply flavored stews. Serve at 16–18°C (60–64°F) in large-bowled glasses to allow the aromas to unfold. Decanting is strongly recommended—give it at least 1–2 hours in a decanter if drinking now to fully reveal its complexity; mature bottles may need slightly less time but will still benefit from a gentle aeration.

Producer
Dominio de Atauta is a pioneering estate in the far eastern reaches of Ribera del Duero, founded after wine importer Miguel Sánchez discovered the forgotten Atauta valley with its abandoned vineyards, 400-year-old cellars and medieval stone presses. Long considered too marginal and difficult to farm due to its altitude and harsh climate, the area proved to be a treasure trove of old-vine Tinto Fino, with many parcels boasting vines between 60 and 160 years old. Working with a strict organic philosophy and parcel-by-parcel vinification, Dominio de Atauta has quickly become one of the reference producers of the region, demonstrating that this previously overlooked corner of Ribera can yield some of the most refined and terroir-driven Tempranillo-based wines in Spain, recognized by critics and collectors worldwide for their depth, purity and ageworthiness.

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