Excellente prijs- kwaliteitverhouding. Hacienda Monasterio Reserva heeft 18 maanden gerijpt op Frans eiken. Complexe evenwichtige wijn van grote klasse. Zwart fruit, mineralen, kruiden, koffie, mooie tannines en een fantastische afdronk. Hacienda Monasterio reserva 2015 is al op dronk, maar kan zich tot tenminste 2028 nog verder ontwikkelen.

Goede combinatie met rood vlees (met name wild), jamon en harde kaas.

Extra informatie:

The Wine Advocate:
“The 2012 Reserva comes from kind of an unusual vintage, riper than 2013 for sure, but the wine does not show any excess. It’s a blend of Tempranillo with 25% Cabernet Sauvignon from their El Picón plot in the estate vineyards, where the soils have the most limestone content from within the property. They have 100 hectares of vineyards and they are getting rid of the three hectares of Merlot, as it only ripens properly one year in six, so the percentage of Cabernet is higher this year. This was aged in 50% new French barriques and it usually has a longer élevage than the Crianza. There is a faint lactic note, a creamier sensation and ripe black fruit. This is a powerful vintage, with black rather than red berry aromas and some earthy hints. The palate is full bodied, with very chalky tannins, fine-grained and a slightly bitter finish.”
Luis Gutierrez, Feb 2017

Hacienda Monasterio is the day job of Peter ‘Pingus’ Sisseck. He arrived in 1990 after he finished working with his uncle Peter Vinding-Diers in Bordeaux and he had a little time before going to California to work for Ridge. So he was there to fill a few months. The vineyards for Hacienda Monasterio had been recently planted, but only the American rootstocks had been done, so he managed to get some plant material from Vega Sicilia and from another old vineyard in Roa to plant. He had no idea he’d stay, but the finca (estate) was sold to some investors in December and in April they started building the winery. During the first three years they had to buy grapes while their plants matured. In 1993 and 1994 he started thinking of his own project Pingus, at around the same time when Hacienda Monasterio started using its own grapes for their wines. 1995 was the first vintage produced 100% with their own grapes – a blend that was quite similar to what they had in Vega Sicilia. After some time he realized Merlot does not really work there (it works perhaps one year in ten, they did a varietal wine, Kempis in 1999 that is fantastic) and they are in the process of replacing it. Sisseck feels the vineyard finally came of age at around 2007-2008 when the wines has seen great improvement. He’s seen the vineyard grow and mature and seen the different phases: the four years, the 12, and when the plants are 20 years. They have recently bought more land that was touching the original vineyards, because Hacienda Monasterio is a single-vineyard wine and they want to keep that way.