2005 Monasterio Reserva
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Tasting notes
80% Tinto Fino, 15% Merlot, 5% Cabernet Sauvignon in French oak. Very deep crimson. Fresh, refreshing, rich and spicy. Real energy here. Sweet start and then almost Australian in its tarry unctuousness. Just a bit bitter on the finish but there is no shortage of impact here. Chewy finish. A bit drying and harsh and ashy on the end. (JR)
Critic scores
Average Score
Richard Hemming MW, jancisrobinson.com
Jancis Robinson MW
More reviews and scores
Ripe black fruit, Christmas cake, earth and meat on the nose. Full bodied and then just a little hot to finish – such a shame! Better nose than the Crianza, just slightly askew on the palate. Nonetheless, fearsomely good. (RH)
The 2005 Reserva contains 20% Cabernet Sauvignon. It gives up an alluring nose of wood smoke, mineral, Asian spices, lavender, and black cherry. Powerful on the palate, it is beginning to reveal some complexity and harmony. Give it another 4-5 years of cellaring and drink it through 2030. Hacienda Monasterio is located between Pesquera and Valbuena del Duero. The estate is planted primarily to Tinto Fino (Tempranillo) but there is also some Cabernet Sauvignon, Merlot, Petit Verdot and Malbec. Oenologist/winemaker Peter Sisseck (of Dominio Pingus fame) has managed wine production at Hacienda Monasterio since 1990. Alcoholic fermentation is with native yeasts and malolactic fermentation occurs in French oak. The wine is aged in 40-50% new barrels, usually for 18 months, followed by 1 year in bottle prior to release. Importer: Eric Solomon Selections, European Cellars, Charlotte, NC; tel. (704) 358-1565