El Espaldón
Bright, with a deep cherry-red colour of medium-high intensity. On the nose, red and black fruits intertwine with mineral notes, chalk, and gunpowder — an authentic expression of Tinto Fino on calcareous soil, subtly framed by elegant, respectful oak. On the palate, fresh, powerful, fleshy, and unctuous.
| Producer | Raúl Tamayo & Rafael García |
| Region | Ribera del Duero |
| Appellation | D.O. Ribera del Duero · Soria |
| Vintage | 2020 |
| Grape variety | Tinta Fina |
| Type | Red |
| Soil | Calcareous clay, sandstone, silty clay |
| Vineyard altitude | 750 m |
| Orientation | North-west |
| Farming | Sustainable |
| Vinification | Fermentation takes place in open vats of 2,000 kilos, with manual punch-downs and pump-overs. The wine is then aged for 24 months in 500-litre oak barrels, always using second to fourth-fill wood. |
| Oak ageing | 500 L oak (2nd–4th fill), 24 mo |
| Alcohol | 14% |
| Body | Medium-full |
| Acidity | Medium |
| Serving temperature | 16–18°C |
| Cellaring potential | 4–8 yrs |
| Production | 3,500 bottles |
| Bottling | 26 months after harvest, unfiltered. Market release with at least 20 months in bottle. |
| Critic score | Robert Parker · 93+ pts |
Where it grew.
Single-family vineyard, planted by Rafael García in 1997 in Nava de Roa — mid-slope, facing west, on Cerro del Calvario (800–810 m). The genotype was selected from the family's emblematic Acediano vineyard. Roots penetrate to 230 cm through cracked silty clay, with fine root contact in calcareous clay and limestone.
In the glass.
A dry winter and cool spring delayed budburst, followed by a warm, stable summer. Harvest was late but healthy, yielding small, concentrated berries. The wines are powerful and structured, with deep fruit and firm tannins, yet balanced by freshness — a classic vintage with excellent ageing potential.
At the table.
Tested at our own service — 19 pairings across 6 courses.
Grilled steak · Ribeye / Côte de Boeuf · Classic roast duck · Braised veal · Lamb rack · Lamb stew / tagine · Meatballs · Game meat
Stuffed pasta
Dutch cheese platter · Cheese fondue
Meat-topped pizza · Classic beef burger
Jamón Ibérico
Red wine reduction · Demi-glace · Peppercorn sauce · Barbecue sauce (smoky or sweet) · Port wine reduction
Open 30 minutes before service. Decant for younger vintages. Avoid over-chilling — serve closer to the warmer end of the recommended range when paired with richer dishes.
Raúl Tamayo & Rafael García
The enologue is the viticultor and the viticulture is the enologue. It is the best way to understand the grape and to understand the wine.
