Quinta Sardonia Q 2016, Sardón de Duero, Spain

A few kilometers downriver from the western border of Ribera del Duero, on gentle south-facing slopes carved over centuries by the Duero, is Quinta Sardonia. The potential of this site was recognized by Peter Sisseck and Jerome Bougnaud, who were involved in the development of Quinta Sardonia shortly before its founding in 1998. Fully biodynamic from inception and covering 17 hectares on eleven different calcareous terroirs, this ambitious project permitted Peter Sisseck to employ his years of experience in neighboring Ribera del Duero, to implement his viticultural ideals unencumbered by tradition or the decisions of generations before him. The result is a youthful vineyard that produces wines of remarkable complexity and vibrancy relying mainly on Tinto Fino and Cabernet Sauvignon but also incorporating Merlot, Syrah, Petit Verdot, Cabernet Franc and Malbec. This wine is a blend of Tinto Fino (57.7%), Cabernet Sauvignon (29.5%), Merlot (4%), Syrah (4.5%), Petit Verdot (2.5%), Cabernet Franc (1.3%) and Malbec (0.5%) from vineyards in the town of Villabáñez and Sardon de Duero (Valladolid) planted on soils of calcareous origin, at an altitude of between 760 and 830 metres. Fermentation is carried out with native yeast and spontaneously. Malolactic fermentation occurs in barrels before the wine is stored. Finally, Quinta Sardonia spends 19 months in French oak barrels (40% new and 60% previously used). Before bottling, it is clarified with egg white and light filtration is performed. No need to decant, but you should open this wine two hours before serving.”