Conde de San Cristobal Oydor 2018

A great wine, with only 900 bottles produced. In tribute to the first Count of San Cristobal

Tempranillo (Aragonez, Tinta Fino, Tinta Roriz)

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Red Fruit, Black Fruit, Herbal, Preserved Fruit, Pepper / Spice, and Mineral, Sweet Spice, Leather / Earthy, and Smokey

BODY: Full
DRYNESS: Very Dry
ACIDITY: Medium +
TANNIN: Medium +
ALCOHOL (%): High (More than 14%)

Origin: Castilla y Leon (Ribera del Duero, Toro, Rueda & More), Spain

Grape Varietals:
Tempranillo (Aragonez, Tinta Fino, Tinta Roriz)

Winemaking:

Crushed, Wild yeast, and Malolactic Fermentation

Maturation: 19-24 Months Oak Barrels

Awards:

WESTERN FOOD PAIRING
Roast lamb leg, grilled meats, charcuterie, mature cheeses

ASIAN FOOD PAIRING
Korean BBQ, Mutton rendang

Marqués de Vargas Family Wines & Estates

Since it's inception in 1840, the family has kept it's passion in Frech Châteaux driven winemaking tradition & philosophy. Today, it's brand portfolio includes not only Rioja, but also other regions in Spain like Galicia & Ribera del Duero

Description

Conde de San Cristobal Oydor 2018

With a very limited production of 900 bottles, this great wine is a tribute to the first Count of San Cristóbal, who was OYDOR of the Royal Chancery of Valladolid and Knight of Carlos III

Grape Varietals & Regions: 100% Tinta Fina, from the Quintana del Pidio area, in the highest and coldest part of the DO Ribera del Duero

Taste Profile: Intense garnet color, with aromas of ripe red and black fruits stands out on the nose, with hints of minerality and spices. Elegant on the palate, silky and powerful at the same time, with a very characteristic freshness. A prominent and complex wine with great ageing capacity

Winemaking Process: Aged 18 – 20 months in French oak barrels. Nothing much else is released from the winery

Shouldered & Powerful Reds

Powerful modern reds with the ability to age. They tend to be very intense, with ripe fruit, firm tannins & drinkability either young or cellared.

They often have notes of forest floor, blackcurrant, mint & eucalyptus

Malolactic fermentation

MLF is a process that results in reduction in acidity & the production of buttery texture & taste profile, often applied to more bodied styles of red & white wines
While not all creamy whites or rich fruity reds undergo MLF, and can adopt similar profiles from barrel ageing,