Vineyards and winemaking
Victoria 2017 is a blend of 70% Tempranillo, 20% Syrah and 10% Cabernet Sauvignon from Barcolobo’s vineyards within the Riberas de Castronuño–Vega del Duero Nature Reserve. The vines grow at around 705 metres in sandy loam soils topped with pebbles, under a continental climate moderated by Atlantic influence.
The fruit is picked by hand at dawn in small crates, chilled to protect its aromatic character and carefully selected before fermentation. The wine matures for 12 months in medium-toast French oak, with racking used to refine its structure and integrate the wood.
Tasting notes
Appearance
Inky purple-red with a deep ruby core and garnet highlights.
Nose
Dark cherry and black plum are joined by dried sage, mint, cocoa and a measured layer of toasted spice.
Palate
Medium to full-bodied, with ripe red and black fruit shaped by firm, polished tannins. Syrah brings pepper and depth, Cabernet adds structure, and Tempranillo holds the blend together with cherry fruit and freshness. Cocoa and dried herbs linger on the persistent finish.
Food pairing
Pair with grilled sirloin, paprika-roasted pork, hare or rabbit casserole, or baked lentils with chorizo and peppers. Its combination of fruit and savoury oak also suits semi-cured Manchego.
Background story
The Isidro family created Barcolobo from a longstanding ambition to establish a winery on their La Rinconada estate near Valladolid. An old grain store was converted for winemaking, with vineyards planted within the protected landscape beside the Duero.
Victoria is the estate’s structured three-variety blend, bringing the local authority of Tempranillo together with the darker fruit of Syrah and Cabernet Sauvignon. The 2017 description now reflects the correct vintage rather than the former, erroneous reference to 2016.
