Bodega Rejadorada was officially formed in 1999 with one objective: to extract the maximum personality from the Tinta de Toro (Tempranillo) varietal. In
2003 a new cellar was built in San Roman de Hornija in the province of Valladolid equipped with the newest technology for the elaboration, aging and bottling of wine. The wines from this terroir are the result of a long-standing tradition; these vines are ungrafted and phylloxera-free and have been growing on the banks of the River Duero since the Roman times.
I loved the richness, the robust, dense, smoky spicy character that just seem to evolve over an hours of breathing and warming whilst the Sunday roast cooked. Layers of black fruit jam, cranberry and a little smoked coffee gave way to ripe and rounded tannins - a lovely big wine, more than a match for robust cheeses and grilled meats.
Its harmony of spices and blackberry fruit pairs perfectly with stew meats and dark chocolate.
Selection of grapes in the vineyards of over 70 years old and further selection in the winery, cold pre-‐fermentation maceration and fermentation at a controlled temperature. Ageing for 18 months in very tight grain French oak barrels.