2021 Bodegas Valderiz, Ribera del Duero

Bodegas Valderiz is one of the standout family-run estates in Ribera del Duero, known for crafting powerful, terroir-driven Tempranillo that reflects both tradition and innovation. Founded by Tomás Esteban, whose family has cultivated vines in the region for generations, the estate was established in the late 1990s with a vision to combine meticulous vineyard work with minimal intervention winemaking. Tomás’ son Ricardo Esteban now leads the project, bringing a modern sensibility while staying true to the family’s deep roots in the land.

The vineyards, located around Roa de Duero, span over 60 hectares, much of which is planted with old-vine Tinto Fino (the local clone of Tempranillo) at altitudes of 800 to 850 metres. The soils here are a mosaic of clay, limestone, and pebbly terraces, giving the wines their distinctive structure and mineral intensity. Many parcels are dry-farmed and managed organically, with biodynamic principles applied in some blocks. The extreme continental climate of Ribera del Duero, with hot days and cold nights, results in grapes of remarkable concentration and freshness, producing wines with both depth and precision.

In the cellar, Bodegas Valderiz favours spontaneous fermentation with native yeasts and ages its wines in a mix of French and American oak, often for extended periods, to achieve complexity without masking the fruit. The flagship Valderiz bottling is consistently celebrated for its rich dark fruit, spice, and velvety tannins, while cuvées like Juegabolos, sourced from a single stony parcel, have become cult favourites for their power and finesse.

The wines have received strong acclaim from international critics, often being compared to some of the finest Ribera icons. They pair beautifully with slow-cooked lamb, game meats, or aged Manchego cheese, but their balance and freshness also allow them to shine with more refined dishes like duck breast with cherry reduction. With their structure and concentration, they age gracefully over 10 to 20 years, developing savoury, truffle-like complexity with time.