Duero Valley (including Ribera, Rueda & Toro)
We saw a big entry from the Duero Valley this year, particularly from the reds. And since they were well received by our tasters, it all added up to make 2020 a record year for the region in this competition: 34 medals and 60 wines picking up an award.
The whites were not super exciting, though they were well priced and picked out by several judges as a possible alternative to, say, New Zealand Sauvignon Blanc. But the star performer by some distance was the tintos.
Interestingly, while our tasters could pick two very different styles – fruit-driven and fresher, and bigger/oakier, it was the way in which the latter wines appear to have subtly changed that made the big difference. Winemakers, it seems, are managing to dial back the oak and alcohol a couple of notches, without losing their classic muscular regional style.
From The Tasting Teams
‘In the past, the reds have been too oaked, but now it’s more sensible, and the finesse of the winemaking is stunning. Even big, chunky, meaty ones were well made.’ Andre Luis Martins, team leader
‘The whites were simple and not overly exciting but good value for money – most were under £10.’ Andres Ituarte, team leader
‘Some reds had loads of fruit, young blue fruit picked earlier with freshness and acidity; others had loads of oak. They fall in different price categories so they’re for different markets.’ Harry Crowther, Grape Times
‘I enjoyed the cheapest wine we tasted. I like the ones with brightness and minerality.’ Oliver Zelenczuk, London Shell Co
‘You could serve these with something rich, like slow-cooked pork cheeks, lamb shank or mushrooms with a green vegetable. They need dishes with sauce, because the tannins could be too drying otherwise.’ Rémi Cousin, Le Gavroche
‘You don’t want the palate to be completely tired after one sip, and the best wines here achieved that: good fruit intensity, balanced tannins and ready to drink.’ Alonso Abed, Trivet
‘Some of these whites would make a good alternative to Kiwi Sauvignon.’ Sam Weatherill, Etch. by Steven Edwards
‘This flight was easier than expected. Deep, powerful wines can easily be too much, but most of these were fresh and juicy.’ Aurore Anguenot, Aviary
‘The more expensive wines were clearly fabulous, but you need to know what to do with them – decant them, give them time.’ Charlie Young, team leader