At a glance

Producer

Emilio Moro

Region

Ribera del Duero, Spain

Grape variety

Tempranillo

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Dry

Typical price

$60-$85

Tasting profile

Black cherry, blackberry, and plum fruit dominate with cedar, tobacco, vanilla from French and American oak; hints of earth and spice

Evolution: Fruit will integrate further, tannins soften and complexity of leather, mineral, and forest floor notes emerge

At peak: Silky texture with layered dark fruit, balanced oak, complex earth and spice nuances, and a long finish

Structure

Acidity

Balanced with medium-plus acidity providing freshness

Tannins

Firm and well-structured, typical for a Ribera del Duero premium red

Alcohol

Approximately 14.5%

Aging potential

Excellent aging potential of 15-20+ years given vintage and producer

Drinking window

Peak drinking

2028 to 2043

Optimal window

2025 to 2046

Current status

Approaching early maturity but still developing

Current condition

Youthful tannins with concentrated fruit and structure, some reduction may still be present

The wine’s structure, vintage strength, and producer reputation support a drinking window that allows lengthy bottle age, typical for high-end Ribera del Duero Tempranillo from top producers. The 2018 vintage is regarded as very good, giving extra years of longevity. This explains the peak between 2028 and 2035 with optimal drinkability stretching through 2040.

Food pairing

Ideal with grilled or roasted red meats, lamb, game dishes, aged Manchego cheese, and hearty stews.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (1 hour) — To soften firm tannins and open up aromatics for better expression

Sustainability

Sustainability score: 7/10

Emilio Moro employs modern sustainable farming techniques, including limited pesticide use, integrated pest management, soil preservation, and water management systems; energy-efficient winery operations; use of recycled packaging materials

Emilio Moro is committed to sustainability, focusing on vineyard health and ecosystem balance, minimizing chemical inputs, and reducing resource consumption. While not fully certified organic/biodynamic, its practices represent good environmental stewardship. Carbon footprint is mitigated locally but higher when considering exports. Overall, a respectable sustainability profile typical of premium Spanish wineries.