Dominio de Es
Ungrafted ‘Grand Cru’ vines with north-eastern exposure, that develop their potential on sandy and calcareous terraces, protected by low stone walls. Thus, the inheritance is preserved and the Tinto Fino and Albillo grapes bring the specificity of their flavour.
La Diva has irrepressible personality, exceptional pedigree, a wine that will grow in the bottle thanks to its nature as a ‘Grand Cru’. With a reduced number of vines, nurtured to the extreme, the highly valued vines provide around 600 bottles per year. This is the natural consequence of growing this ‘rara avis’.
Bottling: 16 June 2019.
Grand Cru vineyards on ungrafted root stock facing northwest which develop their potential over sandy and calcareous terroir protected by stone walls. Consequently, their heritage is preserved and the Tinto Fino and Albillo grapes offer their hallmarks.
La Diva has wild nature, remarkable race, a wine which will improve in the bottle due to its status as Grand Cru. These precious vineyards reduced in number and spoilt to the extreme produce around 600 bottles a year. This is the natural reason why this “rare avis” is aged.
Appellation: DO Ribera del Duero.
Varietal content: 95.2%Tinto Fino and 4.8% Albillo
Harvest: 10 October 2018
Alcohol: 14,0% Vol.
pH/acidity: 3.49-5.2 g/L TH2
Residual sugar: less than 2.05g/L
Surface: 0,35 ha.
Exposure: North-East with moderate slope.
Terroir: Pure sand over calcareous rock.
Ungrafted root stock vineyards of Tinto Fino and Albillo.
Vinification: 100% destemmed.
Spontaneous alcoholic fermentation in 1500-liter open wooden vats.
Macerations of 21 days with a very small and daily pumping with O2.
Ageing: 20 months in 228-liter-bourguignonne barrels of 2 and 3 wines.
Bottle production: 382 bottles, 19 Magnums and 1 Jeroboam.
Vintage as it was with well-defined seasons and generous rains
After the dry winters in 2016 and 2017, the winter in 2018 was generous in terms of rain at last!
Winter was long and cold. The first snow covered the whole north of Spain just before January 6. The last snows happened very late on 9 and 10 April. The typical winter in the Soria region is usually cold and very dry, in fact, the local people say that “the frost consume the water soil”. In 2018 the winter was cold and rainy with full of snow and also mists. These all ingredients were the ones to recover the water suppliers from the soil and the subsoil in the Soria fields!
In the middle of April the temperatures increased suddenly and provoked the sprouting which were registered on 27 April. Temperatures dropped to minus 3 oC on 1 and 13 May and destroyed the young and tender sprouts withtheir bunches. Luckily, the vines could effortless rebirth from the buds of the vine again.
The weather was still cold and rainy during May and June. As a consequence, the flowering of the vines was very late on 27 June and clearly giving way to “moon vintage”.
The mildew, a well-known disease in Bordeaux, Loire or Burgundy, appeared due to this great amount of rain. The last time mildew appeared was in Soria in 2006.
At the end of July, there were high temperatures from 35ºC to 39ºC. Consequently, there was a vegetative growth of the branches and we observed a dark green color on the leaves. However, in spite of the heat wave the vines did not suffer at all! The veraison had plenty of sunshine throughout August. Due to this late vegetation we had to improve the vine by removing lateral shoots in order to avoid a possible attack of botrytis.
A curious fact at the end of September: The vines had their typical red color on the leaves. That means the intention to mature at this time of the year. However, at the beginning of October I registered the disappearance of the red color and the return of the green color which predominates in June and is common during the vegetative cycle of the vine.
Another curious fact was the weight of the grapes. The average weight of the tinto fino grapes ranges from 2 to 2.2 grams. However, in 2018 the grapes were full of juicy pulp and their weight ranged from 2.7 to 3 grams as a consequence of the humidity.
Grape harvest in 12 kg boxes on October 5.
Varietal content: Tinto Fino 83%, Albillo 17%.
Harvest: 100% destemming.
Fermentation in open wooden tanks for 20 days.
19 month crianza in Burgundy barrels of 2 wines.
La Diva 2016 has a 3.7 ph, a 4.7 acidity and 14ºC alcoholic content.
The vintage 2016 in Dominio de Es
Dominio de Es was characterized by its quality and quantity, something which had not been seen in the last 17 years. Bertrand, who comes from the French Loire, remembers the great 70, 82, 90 and 2009 vintages in the neighboring country.
It was a special vintage here in every sense. Rose bushes sprouted at the end of January in a winter which seemed to vanish. Very little cold weather in November, January and February, which gave way to late heavy, persistent snow falls, shaped the vintage.
Sprouting started on April 29 and flowering came in the mid June. However, we had a cold, dry summer with no rain in which temperatures reached extreme figures (3ºC at night on August 12).
The rain did not come until mid September, but the vines were kept balanced and alive. Besides, they produced abundant and quality grapes in a natural and spontaneous way.
This vintage, the cru gave 81% of Tinto Fino variety and 19% of Albillo variety.
The wine-making was carried out in a wood 1000-liter deposit for 18 days of maceration.
The wine has a 3,24 pH, a total acidity of 6,63gr and an alcoholic graduation of 14,5.
Year of vintage 2015
The harvest was early, on the 21st September, with low moon.
The wine, from calcareous origin, begins to take shape as a condense pure essence thanks to the long sunny and purified light days by the Soria summer air resulting in La
Diva 2015 wine, a great crystal cru wine with accurate silky tannins.
Production Dominio de Es La Diva 2015: 290 bottles.
Dominio de Es La Diva 2015: 98 points JAMES SUCKLING.
250 kg of Albillo and 710 kg. of Tinto Fino.
Dominio de Es La Diva was harvested on the morning of Sunday 28 September, with a low moon, with 13,7% alcohol, a pH of 3.3 and a total acidity of 5.05 g.
The fermentation lasted 12 days, reaching 28ºC and it was macerated for 17 days.
Year of vintage 2014
We noted cool temperatures and some rain in mid-September that recreated the ideal conditions for the vines to be rehydrated and leave behind the conditions of drought experienced in the leaf growth cycle of the plants.
The surface sands in which La Diva vines grow give off its aromatic ‘charme’, while the underground calcareous terrain provides its minerality and its broadness on the palate. Thus, La Diva once again demonstrates that it is a Grand Cru.
Production Dominio de Es La Diva 2014: 576 bottles, 6 magnums, 2 Jeroboams.
Dominio de Es 2014 La Diva. Parker 96.