Aster Finca El Otero 2016

Deep deep deep flavours
Tempranillo (Aragonez, Tinta Fino, Tinta Roriz)
  • $97.00

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Notes: Dark cherries, plums Fennel Liquorice, Pepper Cedar Coffee Beans

Body: Medium +

Dryness: Dry

Acidity: Medium +

Tannin: Medium +

Alcohol (%): 15

Origin: Ribera del Duero, Castilla y Leon, Spain

Maker: Áster


  • Tempranillo (Aragonez, Tinta Fino, Tinta Roriz)

Fermentation: Heavy Wood

Awards: >95

Decanting: 30–60 minutes

Asian Food Pairing: Black pepper beef hor fun, KBBQ, spicy stews

Western Food Pairing: Grilled beef, Sunday roasts, aged cheeses


Aster Finca el Otero 2016

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.

100% Tinta del País from l Otero vinetard in Anguix, Burgos. The sightly wetter than previous years, winter and spring were ideal in terms of water reserves for the plants' growth. Summer temperatures were more moderate than usual in the area so our vineyards were in excellent condition at the start of veraison. The favourable weather in September and above all, in October had helped the grapes to reach full and balanced ripeness. This vintage is notable for its strong Atlantic influence with balance and freshness and plenty of black fruit presence.

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.




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