The wine of the month

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Bodega La Ermita, Ribera del Duero, 2019

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5,0 NJP of 5,0 NJP

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March 2026: Bodega La Ermita, Ribera del Duero, 2019 (25 EUR/29 USD, when ordering 6 bottles, in Sweden) red dry wine, Castile and León, Spain, 5,0 of 5,0 NJP (24-03-2026 by Dr Nenad Jelisic)

 

Bodega La Ermita Ribera del Duero 2019 is a fruity, nuanced, complex, tannin rich, tartaric acid rich and spicy wine. It has a wonderful, nuanced, fruity and sweetish aroma of ripe dark cherries (morello cherries), ripe prunes, sweet spices, charcuterie, cocoa, cedar, leather and sweet tobacco. It has a wonderful, nuanced and fruity taste of sweet spices, ripe dark cherries (morello cherries), ripe prunes, cocoa-rich dark chocolate, blackberries and cedar. The aftertaste is long, fruity, dry and sweet spicy. Thanks to the fact that it is both tannin rich and tartaric acid rich, Bodega La Ermita Ribera del Duero 2019 has a really good aging potential, at least 10 years, that is, until at least the year 2036. However, it can be drunk with great pleasure already today. The wine gains a lot in an hour to two hours of decanting.

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Bodega La Ermita Ribera del Duero 2019 will go perfectly with creamy pasta (fresh) with bacon, basil, sun-dried tomatoes and small pieces of chicken thigh fillets, Pizza á la Dr Jelisic (Pizza Vesuvio with beef fillet, black olives, red onion and Parmesan cheese), lamb patties with potato gratin and red wine sauce, Beef Wellington with Hasselback Potatoes and funnel chanterelle sauce, Boeuf Bourguignon with mashed potatoes, really good and tasty burgers with cheese and bacon and elk patties with roasted root vegetables and red wine sauce. It should be drunk at 16°C to 18°C from real Bordeaux glasses, if possible, from Orrefors, Kosta Boda, Spiegelau or Riedel. Another alternative is to serve it, without decanting, at 16°C (when room temperature is above 20°C or outside temperature is above 23°C) and then enjoy it as it starts to open/grow in the glass.

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Bodega La Ermita Ribera del Duero 2019 consists of 100% Tempranillo (Tinta del País). The grapes for the wine come from old vines from a vineyard that is located at 900 meters above sea level. The vines are planted on silty and clayey sand with layers of limestone and marl (a clayey soil that contains a lot of lime) and chalk. The grapes are picked and sorted by hand. After very careful selections in both the vineyard and the winery, the grapes are destemmed. Without being crushed, the grapes are placed in stainless steel tanks where they undergo a maceration at a low temperature for 5 days. Then, the grapes are crushed step by step, until approximately 70% of the fermentation is complete, and their grape mass, which consists of crushed grapes and grape juice, is fermented at 26°C in stainless steel tanks. When the fermentation is complete, an additional maceration (remontage) is carried out, i.e. the grape mass, which consists of crushed grapes and grape juice, is pumped from one stainless steel tank to another so that the grape skin pulp (chapeau) will be mixed with the wine. After which the grape mass is gently pressed and the wine is transferred to 225 liters new American and French oak barrels (barrique) where it undergoes malolactic fermentation, and is aged for a period of 24 months. Finally, the wine is bottled, without fining, and aged for a few more months before being released on the market.

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​Bodega La Ermita-wines are imported to Sweden by Bibendum/Vingruppen.