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Bodegas Aster Finca El Otero 2018

Deep deep deep flavours - A classic Ribera del Buero
Tempranillo (Aragonez, Tinta Fino, Tinta Roriz)
  • $99.00

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Black Fruit, Preserved Fruit, Pepper / Spice, and Concentrated / Preserved Fruit, Leather / Earthy and Sweet Spice

BODY: Full
Very Dry
Medium +
Medium +
High (More than 14%)

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

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


Extended Skin Contact, Malolactic Fermentation, and On Lees Ageing

Maturation: 13-18 Months Oak Barrels


  • Tim Atkin 96-100pts
  • La Guia Penin Excellent 90-94pts

Grilled beef, Sunday roasts, aged cheeses

Black pepper beef hor fun, KBBQ, spicy stews


Bodegas Aster Finca el Otero 2018

"Finca el Otero" translates to "On the Hill", representing the slightly elevated vineyards the wine came from.

Grape Varietals & Region: 100% Tinta del País from l Otero vinetard in Anguix, Burgos. This single vineyard plot has dry, low-fertile, gently eroded clay-loam slopes at 850m elevation, perfectly suited for the style of wines they would like to produce under this label.

Taste Profile: Aster Finca el Otero has a clean, intense, ruby-red with a garnet rim. Intense aromas, with notes of currants and black cherries, stewed prunes, white pepper, liquorice and fennel; underscored by hints of pastry, ground coffee beans and cedar. Very full in the mouth, with ample freshness thanks to a good balance between acidity and volume, elegant tannins and a powerful yet friendly mouthfeel. Big finish, with outstanding notes of peppercorns, cedar, dark fruit and forest floor. To enjoy now but with great laying-down potential.

Winemaking Process: Harvest began at Finca el Otero on 11 october picking the grapes in 20kg boxes. The grapes are picked in the low morning temperatures to carry out natural pre-fermentative cold soak for 8 days. After this time, alcoholic fermentation began spontaneously and was completed in 18 days. The wine was then transferred to new French oak barrels where it finished malolactic fermentation after 87 days, with weekly stirrings of the lees. At the end of this stage, we selected the best barrels to commence ageing in new French oak vessels for 16 months with 2 traditional-style rackings.