Hacienda Monasterio : Reserva 2020

Tasting notes and serving suggestions for Hacienda Monasterio’s Reserva 2020

Tasting

Color
The color reveals a deep ruby red hue with brilliant highlights that captivate at first glance.

Nose
The nose unveils complex aromas of ripe fruit such as plum and blackberry, wrapped in elegant toasted notes from barrel aging that add depth. Hints of cinnamon, dried fruit, and a few savory touches complete this sophisticated bouquet.

Palate
The attack is smooth and silky before evolving into an intense, enveloping experience. Sweet tannins provide a velvety feel, while flavors of black fruit and dried fruit unfold generously. Savory nuances add complexity to the whole. The long, persistent finish leaves a memorable impression of ripe black fruit, inviting you to continue tasting.

Food and wine pairings
This Reserva 2020 is an ideal match for grilled or roasted red meats, especially beef and lamb. It also pairs perfectly with game such as wild boar or venison. Aged hard and semi-hard cheeses also make an excellent pairing. Iberian cured meats—especially ham and chorizo—enhance the wine’s savory character.

Serving and cellaring
Hacienda Monasterio Reserva 2020 offers superb aging potential. Immediately approachable and engaging, this wine will nonetheless continue to develop beautifully over the coming years.

An elegant, well-balanced Ribera del Duero by Hacienda Monasterio

The estate
Founded in 1990 by Peter Sisseck, an agronomist and winemaker trained at the University of Bordeaux, Hacienda Monasterio has established itself as a benchmark of Ribera del Duero in Castile-León. The estate spans 78 to 108 hectares of vines planted on an exceptional terroir between Pesquera and Valbuena de Duero, in what is known as the appellation’s “Golden Mile.” Led by Peter Sisseck in collaboration with Carlos de la Fuente and the co-owners, including Carlos del Río, the property stands out for its commitment to certified organic viticulture and its terroir-respectful philosophy. The winery, designed by French architect Philippe Maziéres, reflects the pursuit of excellence that has driven this institution for more than three decades.

The vineyard
Hacienda Monasterio’s vineyard benefits from a southern exposure on hillsides at around 730 meters above sea level in Ribera del Duero. The soils show a high concentration of limestone—central to Peter Sisseck’s winegrowing philosophy—with clay-limestone variations depending on the plot. Planting density reaches 4,000 vines per hectare, nearly double the regional average, allowing optimal expression of the terroir. Yields are deliberately limited to 3,500 kilograms per hectare. Double Guyot pruning ensures continuous renewal of the vines. The estate practices CAECIL-certified organic viticulture, using only natural products such as valerian and St. John’s wort to protect the vines, and compost made from harvest residues and sheep manure for fertilization.

The vintage
The 2020 vintage in Spain was marked by a rainy spring that was slightly warmer than normal, encouraging vigorous growth but also the development of downy mildew. Summer temperatures were above average, ultimately easing disease pressure while accelerating phenological development. The harvest period in Ribera del Duero proved particularly delicate, with prolonged rains requiring frequent pauses. Despite these challenges, cooler temperatures during harvest made it possible to produce wines with fresh acidity and slightly lower alcohol levels than in previous vintages, in the “neo-classical” spirit sought by Peter Sisseck.

Winemaking and aging
Harvesting is carried out by hand, with grapes transported in small crates to preserve their integrity. After rigorous double sorting, the berries are destemmed without being crushed. Fermentation takes place with indigenous yeasts in temperature-controlled stainless-steel tanks designed by Peter Sisseck, at temperatures between 28 and 32°C. Extended maceration of two to three weeks follows alcoholic fermentation to extract tannins and aromatic compounds. Malolactic fermentation takes place in French oak barrels from the Allier forest. Reserva 2020 is then aged for about eighteen months in French barrels, with quarterly rackings. After twelve months of aging, the wine is clarified with fresh egg whites. Once bottled, this wine from Castile-León rests for at least a further twelve months before release.

Grape varieties
Tinto fino (a regional clone of Tempranillo), complemented by Cabernet Sauvignon, Merlot, and Malbec in proportions that vary depending on the vintage.