Bodegas Valdubón is near the town of Milagros, a few miles south of Aranda de Duero. Valdubón was founded in 1997. A state-of-the-art production area and wine-making equipment were recently added to the facilities. The winery is surrounded by just under 100 choice acres of estate vineyards, all planted with Tempranillo.
In the glass it displays a deep, intense red colour with a violet rim which shows its excellent ageing. The nose is rich in ripe red fruit mixed with nuts, spices, toasted flavours and liquorice. On the palate it is powerful, joyful, thanks to its good acidity, and full of ripe tannins. The attack is elegant, with an excellent evolution and intense finish. To better enjoy the wine, we recommend decanting Valdubón Reserva 2014 for thirty minutes before tasting.
Valdubón Reserva is made entirely from Tempranillo grapes. The native Valdubón vines are found in various areas of the Ribera del Duero, with Roa, Pardilla and Milagros being the main ones. The vines selected for producing Valdubón Reserva are those that, being over 30 years old, are noteworthy for producing a very concentrated grape with an exceptional aromatic potential. There is a strict monitoring of the care applied to the vines, focusing efforts on yield control. To do this, bunch thinning is carried out, leaving an average production of 6-7 bunches/vine, never yielding more than 4,500 kg. The quality of the grape is perfected with green pruning, guaranteeing the grapes’ ideal aeration and sun exposure during the entire ripening process.
A monitoring of ripeness is performed for all the plots that supply grapes for Valdubón, establishing the optimum harvest date for each vineyard. The evolution of the Baumé, acidity, tannin and colour is controlled. Based on the results obtained, those vines that stand out for yielding grapes with a high fruit concentration and high levels of phenols (ensuring good ageing potential) are chosen for Valdubón Reserva. The harvested grapes are then transferred to the winery as soon as possible, and are crushed within 10 hours of picking. The 2014 harvest was carried out during the second week of October. Valdubón started picking grapes to be used for younger wines on 29 September, followed by those grapes for more aged wines to guarantee an optimal sanitary state and a good acidity-sugar balance.
The climate conditions of 2014 were characterised by an abundance of rainfall during winter and spring. A cold winter gave way to a mild spring for the area, with continuous rainfall lasting until the month of June. During the summer, temperatures remained low for the time of year. These conditions caused a delay in the ripening of the fruit, with the harvest starting late. Finally, the rains in September led to an ample harvest, with grapes of medium-high alcohol content and good acidity.
After destemming and crushing, the grapes to be used in aged wine production are taken to predetermined vats. Fermentation is carried out at 28°C over about 22 days. The whole production process focuses on extracting maximum polyphenols matter without losing the aromatic potential of the wine; to do this, it is pumped over several times daily. Maceration is controlled both analytically and organoleptically, and the moment for removing the wine from contact with the solids is decided when we believe that the wine has a sufficiently good structure to withstand the barrel ageing which will follow, and before we start to see the sensations of greenness which would arise from extracting tannin from the pips. Once the new wine is racked off, the malolactic fermentation is carried out, monitoring its analytical evolution daily. After it is completed, it is racked bright and prepared for barrel ageing.