Vineyards and winemaking
La Rinconada is made from 100% Tempranillo grown on Barcolobo’s estate beside the River Duero. The vines are trained on espalier with Royat cordon pruning in sandy, stony soils, and the continental climate provides the warm, dry conditions needed for ripe fruit.
Hand-harvested grapes are selected and destemmed before a four-day cold maceration in stainless steel. Fermentation proceeds with indigenous yeasts, followed by malolactic fermentation and approximately four months in French and American oak. The brief maturation is intended to add polish without obscuring Tempranillo’s fruit.
Tasting notes
Appearance
Clear cherry red with a bright ruby core and blue-violet reflections.
Nose
Strawberry, raspberry and blackcurrant are joined by liquorice, vanilla and a lightly toasted caramel note.
Palate
Rounded and harmonious, with ripe red fruit, smooth tannins and well-judged acidity. Short oak ageing contributes spice and softness, while cherry and liquorice return on the clean, medium-length finish.
Food pairing
Try it with beef and ale stew, pork tenderloin with smoked paprika, meatballs in tomato sauce, or roast squash filled with mushrooms and herbs. Serve slightly cool alongside charcuterie or semi-mature cheese.
Background story
La Rinconada takes its name from the pronounced bend made by the River Duero around the estate: “rinconada” suggests a cornered or enclosed place. The winery and vineyards share this landscape with the diverse wildlife of the surrounding nature reserve.
This bottling is Barcolobo’s direct expression of Tempranillo. Short maturation in two types of oak gives the 2018 enough savoury detail for the table while retaining the grape’s approachable fruit and supple texture.
