Abadia Retuerta Pago Negralada Single Vineyard Tempranillo Sardon de Duero 2018 750ml
Product details
| Management number | 248686055 | Release Date | 2026/09/03 | List Price | US$47.60 | Model Number | 248686055 | ||
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Abadía Retuerta — Pago Negralada Single Vineyard Tempranillo 2018
Appellation: DO Abadía Retuerta, Sardón del Duero, Castilla y León, Spain | Varietal: Tempranillo | Format: 750ml
Few estates in Spain carry the singular distinction of their own Designation of Origin. Abadía Retuerta — built around a historic 12th-century abbey on the banks of the Duero — earned that honor in 2022, cementing its place among the Iberian Peninsula’s most serious fine wine producers. Led by Bordeaux-trained enologist Dr. Ángel Anocibar, the estate combines scientific rigor with a deep respect for terroir, crafting wines of cosmopolitan elegance and genuine depth.
The Pago Negralada is the estate’s single-vineyard Tempranillo — a wine of place, not just variety. The 2018 vintage, from a cooler growing season, delivers a restrained, substantial expression: 60% aged in French oak barrels, the remainder in stainless steel to preserve freshness and precision.
Critical Acclaim
Vinous — Joaquín Hidalgo (September 2023): 93 Points
“Purple in hue. The aromas feature blackberry, blackcurrant, mint and hazelnut in a cedar frame. The palate is dry and plush with reactive tannins and a juicy flow. The 2018 is a restrained, substantial wine.”
Vineyard & Vinification
- Vineyard: Pago Negralada — single vineyard, DO Abadía Retuerta
- Varietal: 100% Tempranillo
- Vintage: 2018 (cooler growing season)
- Aging: 60% French oak barrels; 40% stainless steel vats
- Winemaker: Dr. Ángel Anocibar
Tasting Notes
Mid-to-high color intensity with a fragrant, complex nose of raspberries, redcurrants, and blackberries interwoven with spiced notes of clove, laurel, and black tea. Refreshing on the palate with bold structure, smooth tannins, and a very pleasing, long finish. A great Tempranillo from a cooler vintage in the classic style.
Food Pairings
Roasted lamb, Iberian suckling pig, aged Manchego, wild mushroom dishes, and slow-braised beef. Decant 30–45 minutes before serving.
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