El Posadero is produced in the outskirts of Madrid, in the high elevation town of Arganda del Rey at 760 meters (2,493 ft.) elevation. This artisanal complex wine is fashioned from organically grown vines planted from 1966 to 1980. El Posadero is a dry-farmed single vineyard that consistently produces a distinct wine known for its polished tannins and earthy-leathery character. The Appellation of Vinos de Madrid is not yet known by most wine consumers. For this reason, Madrid is today one of the greatest sources of values in the Iberian Peninsula. Few other regions can produce wines that offer alot of quality for the money. In Spanish, El Posadero, means “The Inn.”
What makes this wine unique?
Old vine Tempranillo vines (planted from 1966-1980), head pruned, dry farmed, organically grown. Starting with the 2011 vintage, all the grapes of El Posadero come from one single vineyard. This high elevation continental area produces full bodied wines of polished tannins. El Posadero is a great candidate to drink while young as opposed to most wines made in northern continental climates like Toro or Ribera del Duero.
Rating history:2010 88IWC
100% Tempranillo. Organically grown vines planted from 1966 - 1980. Tended in clay and limestone soil at 760 m (2,493ft) elevation
The smoky, dusky ripe dark fruit characters of this Tempranillo will pair well with gamey or essentially sweet meats like venison, rabbit and veal. For more casual dishes, try BBQ pork, smoked beef brisket, Cajun chicken or even a good thickly piled sandwich of pastrami or corned beef.
Vinification and ageing:
The short cycle Tempranillo grape is usually harvested mid September. Maceration and fermentation takes 10 days followed by two days of extended maceration at a cool temperature (41°F). After vinification, starting with the 2011 vintage, El Posadero is aged in French oak barrels for 4 months before its release.
Location, Soil, Climate:
The vineyards are located in Zone 7, southeast of Madrid, in the town of Arganda del Rey, within the subregion of Arganda at 760 meters (2,493 ft.) elevation. The poor clay and limestone soils yield concentrated small grapes that have balanced sugar and acidity. For climate, the average temperature from April-October is 64.5ºF with 19.4 inches of yearly rainfall. The southern Continental climate has hot days and cool nights, which are crucial to the slower, balanced ripening of the grapes.
“Deep ruby. Blueberry and violet aromas are complicated by smoke and cracked pepper. Energetic dark fruit flavors are a bit clenched initially but gain flesh with aeration and pick up more sweetness. A peppery quality lingers on the smoky, slightly rigid finish. This needs a little air.”
-Josh Raynolds, International Wine Cellar, Sept.-Oct. 2010