This is stunning. Better than $150+ bottles I have had... and if you are a Cali Cabernet Sauvignon fan, you really owe it to yourself to give one of these a shot...

Dominio del Aguila Reserva 2018

• Sale $79.99 - Beats Best US Price Online
• Buy 3 or more - $74.99
• Buy 6 or more - $69.99 - Crushing Best US Price by $15!!!

97 pts Wine Advocate 

"It's 95% Tempranillo with the remaining grapes found interplanted in their oldest vineyards at an average of 880 meters in altitude on limestone, clay and sandy soils. All the clusters ferment together with indigenous yeasts in concrete, where they are foot trodden, and malolactic was carried out very slowly (11 months) in oak barrels where the wine matured for a total of 27 months. It has a somewhat shy nose but is very elegant. The wine was recently bottled, and that can make it a little closed and subtle, and it clearly improves with air as it sits in the glass. It's still young, and the palate reveals lots of energy; the flavors are very pure and the wine precise and delineated. The tannins are very fine and provide for a chalky texture and an almost salty twist in the finish. " WA

"One of the newest estates in Ribera del Duero, Dominio del Águila, was founded by Jorge Monzón and Isabel Rodero in 2010. Located in the village of La Aguilera, Jorge farms 30 hectares of vines organically with ongoing experiments with biodynamics. Like his neighbors, he relies primarily on the Tempranillo grape for his wines. Beyond that, all other similarities end.

At Dominio del Águila there is no Cabernet Sauvignon, no Merlot and certainly no Malbec or Petit Verdot, instead Jorge relies on Bobal, Garnacha, Tempranillo Gris and Albillo to add complexity to his wines. The vineyards are all over fifty years in age, and located on sandy and rocky clay soils.

Jorge comes from a family with a long tradition of growing grapes and making wines. He has studied in Bordeaux and Burgundy and has worked at both Domaine Romanée-Conti at Vega Sicilia. His studies and travels taught him several important things: the importance of organic farming, an appreciation of old-vines, a desire for elegance and transparency and all the skills necessary to combine these ideas to make remarkable wines.

Jorge and his wife Isabel, who is an architect, have renovated an ancient cellar in the village of La Aguilera dating to the 15th century. They installed concrete tanks for fermentation and placed a barrel room in the coldest part of the subterranean cellar.   Natural yeast co-fermentations are the first step in the process with pigeage done by foot. After primary fermentation the wines are placed in French oak for malo and aging. With such cold temperatures in the barrel room, the evolution of the aging wines proceeds  slowly, allowing for the development of greater complexity and nuance. "- Importer Note


Or reply. Available Thursday in both stores as ordered.