2020 Valdaya Mirum, Ribera del Duero

2020 Valdaya Mirum, Ribera del Duero

The grapes going into the Mirum are from old bush vines planted at 850 metres, one of the highest altitude parcels of the region. A wine that showcases the very best of Ribera del Duero with a richness of brambles and sweet spice, with layers of rosemary, mint and lavender. The tannins have an underlying sweetness behind their grip and the wine’s acidity is juicy and energetic.

Critic score
98/100 info
Pricing
In bond
Duty paid
info

Only available duty paid

Wine details

  • Region & country
    Spain
  • Grape
    Tempranillo/Aragonez/Tinta Roriz
  • Maturity
    Ready 2024 - 2045info
  • Colour
    Red
  • Style
    Still
  • Unit Volume
    Bottle (75cl.)
  • ABV
    14.5%

Tasting notes

Great sites make great wines in the right hands. Las Piedras, an isolated, BO-year-old, limestone-based vineyard at 925 metres in cooler climate Banos de Va/dearados, supplies the fruit for this world-class Tinto Fino from one of Ribera de/ Duero's most exciting producers. Intensely perfumed, with thyme and fennel scents, filigree tannins, crunchy plum and black cherry flavours and refined 25% new oak. Simply delicious from Marta Ramas and Miguel Fisac.

Tim Atkin MW, timatkin.com
98/100
Valdaya

Valdaya is the winery taking Spain’s Ribera del Duero by storm. Their wines have earned recognition from critics including Tim Atkin MW, Robert Parker and James Suckling. The secret is their focus on quality over quantity. Micro-fermentations of nine individual parcels of old-vine Tempranillo result in tiny quantities of world-class wines. The winery is family-owned by husband and wife Joaquín González and Elena López, but it is Marta Ramas and Miguel Fisac who lead the winemaking. Their studies took them from the University of Bordeaux, to winemaking stints in Bordeaux’s St-Emilion, California’s Napa valley and South Africa’s Cape Town, before they returned to their native Spain. Valdaya’s vineyards are located over 850 metres above sea level, farmed organically and grapes are manually harvested. Each barrel is vinified separately before the final blend is decided. Their flagship wine, Mirum, is made using free-run juice before being aged for 18 months in oak barrels.

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