Legaris Paramos • Ribera del Duero

Jorge Bombin was catapulted to wine fame on 9 July 2019 when Legaris Alcubilla de Avellaneda 2015 won Gold and swept two Trophies at London’s International Wine Challenge 2019

I visited Legaris on 11 July 2019, two days before Jorge Bombin made headline wine news in Spain.

On 9 July 2019, Bombin’s Legaris Alcubilla de Avellaneda 2015 won Gold and swept two Trophies – Best Spanish Red and Best Ribera del Duero Red – at London’s International Wine Challenge 2019.

Legaris Alcubilla is a single vineyard 100% Tempranillo or Tinto Fino.

At 940 metres above sea level– temperatures in winter can dive to below 15° Celsius – it is at the limit of growing grapes in Ribera del Duero. In summer, the mercury can shoot up to 40° Celsius.

Remarkably, 2015 is Alcubilla’s first vintage. But, no one who has tasted the red would be surprised with the accolades the wine has garnered.

When I visited, Jorge Bombin also took me out to the Penafiel vineyard – one of three – responsible for producing Legaris Paramos, another Ribera del Duero red.

Jorge Bombin’s first vintage at Legaris was 2008.

In total, Legaris has almost 100 hectares of vines which were first planted in 1999. They are spread over two estates located in Curiel de Duero and San Martin de Rubiales. Their soils include chalk, clay and limestone.

Legaris Paramos comes from three vineyards above sea level in three moors or paramos

The Penafiel vineyard. The other two are in Maradillo de Roa and Pesquera de Duero

Tinto Fino or Tempranillo and Cabernet Sauvignon are grown. The former is the dominant variety and all wines carrying a Ribera del Duero origin must contain at least 75% Tempranillo. Legaris also buys grapes from growers.

The vines for Legaris Paramos (as with award-winning Alcubilla) are planted 900 metres above sea level in three moors (paramos) in the towns of Maradillo de Roa, Penafiel, and Pesquera de Duero.

The grapes are destemmed and fermented in stainless steel tanks separately according to the vineyards.

Wild yeast is used and the fermentation temperatures between 26 and 28° Celsius. To further enhance the fruit-forward personality of Paramos, ageing is only 10 months in 225-litre barriques (2/3 French and 1/3 American), 30% new, and the balance 1- and 2-year seasoned barrels. As is the practice in Bordeaux, fining is with egg white.

Tasting Notes

Legaris Paramos Ribera del Duero 2016

The nose reveals violets, dark cherries, plums, liquorice, and a hint of vanilla. The palate has the same follow-through supported by rich, supple tannins. Medium-plus bodied, decant 30 to 60 minutes. Editor’s NoteIn Singapore. NTUC FairPrice Finest – of which CH’NG Poh Tiong is wine consultant – will be having a promotion, 8 to 21 July 2021, of Legaris Paramos 2016 at S$44. 

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