Bodegas La Horra Corimbo I 2018
£49.95 incl. VAT
6 in stock
Corimbo I 2018
100% Tempranillo
In the glass shows a deep, youthful cherry-garnet colour. The nose is immediately complex and layered, combining ripe black cherry and plum with fresher red-fruit tones. These are complemented by aromatic wild herbs, balsamic notes and a subtle forest-floor character, underpinned by well-judged oak influences of cedar, cocoa and gentle sweet spice. A faint mineral and graphite edge adds further complexity and lift.
On the palate, Corimbo I 2018 is full-bodied yet notably fresh, with a sense of poise that distinguishes it from more muscular interpretations of the region. The fruit profile remains focused and precise, supported by vibrant acidity and finely grained, polished tannins that provide both shape and length. Oak is present but unobtrusive, contributing texture and savoury nuance rather than dominance. The finish is long and persistent, marked by balsamic freshness, spice and a subtle mineral resonance.
Overall, this is a sophisticated and age-worthy Ribera del Duero that demonstrates restraint, clarity and structural harmony. While already expressive with decanting, its balance of fruit concentration, acidity and tannin suggests a long and positive evolution in bottle over the next two decades.
The 2018 vintage of Corimbo I is a finely judged expression of Ribera del Duero that prioritises balance and aromatic precision over overt power. Produced from old bush-vine Tempranillo grown on clay-limestone soils around La Horra and Roa, the wine reflects both the pedigree of its vineyards and the cooler, more temperate conditions of the growing season.
A relatively cool and wet year preserved acidity and extended the ripening period, allowing for full phenolic maturity without excess alcohol. Careful selection of low-yielding old vines contributes depth and concentration, while restrained winemaking and measured oak use emphasise structure and terroir rather than overt sweetness or extraction. Fermentation with native yeasts and subsequent ageing of around sixteen months in predominantly French oak has been handled with precision, resulting in a seamless integration of fruit, tannin and wood.
