| Type | Red wine |
|---|---|
| Region | |
| Grapes | |
| Producer | |
| Allergens | Contains sulfites |
| Alcohol contenti | 14.0% |
Spec sheet
The wine
The Moro family and Imanol Arias are behind this Ribera project that has succeeded in winning considerable praise. The wine is boldly aromatic, full of nuances and subtleties, and ready to awaken the senses by pushing new boundaries.
A vivid, dark cherry-red colour with bluish hues on the rim, it has a powerful and varietal nose that exhibits fine oak-ageing notes with balsamic and mineral hints. Finely structured and concentrated on the palate, the wine shows much evidence of meaty, elegant tannins.
Aged for 14 months in French (85%) and American (15%) oak barrels.
What does this wine taste like?
In the glass, the Cepa 21 displays an intense, clear cherry-red colour.
The nose is expressive and fresh. Aromas of black fruit, typical of Tempranillo, dominate. These are complemented by toasty notes and subtle hints of oak from barrel ageing.
On the palate, the wine is elegant, rich and full-bodied. The acidity is well-balanced and lends it freshness. The finish is long, lingering and pleasant.
| Light | Bold | |
|---|---|---|
| Smooth | Tannic | |
| Dry | Sweet | |
| Soft | Acidic |
View | Picota cherry red / Intense / Clean / Bright |
|---|---|
Bouquet | Expressive / Varietal notes / Ageing notes / Fresh |
Mouth | Elegant / Great body / Rich / Balanced acidity / Long finish / Persistent / Pleasant |
Drinking and storing
The 2023 vintage is now available. If stored in good conditions, it will continue to develop for a few more years, roughly until the end of the decade.
Serve it at a temperature of between 16 and 18 °C. If you are going to drink it young, open the bottle a little while beforehand or decant it briefly.
Serve between 16ºC and 18ºC
Food pairing
Cepa 21 pairs well with red meat and roasts. It goes particularly well with presa from the Ibérico pig.
It is also a good choice with pasta and creamy rice dishes. To finish, you can serve it with mature cheese or Ibérico ham.
Ratings and awards
| 2019 | 91 SK | ||
|---|---|---|---|
| 2015 | 92 PN | ||
| 2014 | 90 PK | ||
| 2011 | 90 PK | ||
| 2008 | 92 PK | 92 PN |
PK: ParkerPN: PeñínSK: Suckling
Customer reviews
Winemaking
The vineyards are situated in Castrillo de Duero and face north and south-east. The vines grow on limestone, clay and stony soils.
Alcoholic fermentation takes place in temperature-controlled stainless steel tanks over a period of 18 days. This is followed by malolactic fermentation lasting around 30 days. The wine is then aged in French oak barriques.
| Type of wood | French oak |
|---|
Vineyards
| Soil | Limestone / Clay / Stony |
|---|---|
| Orientation | North / Southeast |
The winery
Bodegas Cepa 21
The Bodegas Cepa 21 winery building, opened in 2007, is located in Castrillo de Duero, on top of a small promontory that offers magnificent views of the vineyards and surrounding countryside. This is where, the brothers José and Javier Moro, the third generation of the Bodegas Emilio Moro, put every effort into extracting the essence of the fruit and making modern wines, aimed at the sort of consumer that's open-minded and well-informed. They have involved several of their...
