Contador 2023 Contador Benjamin Romeo

Tasting Note Contador 2023

Aromas of black cherry and blackberry are the first to emerge, followed by cedar, vanilla, and a subtle hint of licorice from the oak barrels. Although the alcohol content is 15.5%, it does not overpower the wine. The acidity ensures the fruit flavors remain firm and well-defined rather than becoming jam-like. The tannins are well-ripened and fine-grained, emphasizing a rich texture rather than astringency. Garnacha enhances the finish.

Contador 2023 will be best enjoyed from 2027 after some aeration, though it will become more robust with a few years of aging.

Grape Varieties

Tempranillo dominates the Contador 2023, and the same holds true for the Rioja Alta as a whole: it is characterized by aromas of black and red fruits, low acidity, and notes of cedar and tobacco that become more pronounced with aging. Garnacha adds aromatic notes and a warmer, rounder finish.

Blend composition:

• 94% Tempranillo
• 6% Garnacha; though a small proportion, it plays a distinct role

Cellaring Potential

The well-ripened tannins and abundant fruit aromas suggest that this wine will open up earlier than average. It is best enjoyed between 2027 and 2040. Serve at 16-18°C. Over time, the new oak notes harmonize with the fruit aromas, and the spicy notes evolve into savory undertones.

About Contador Benjamin Romeo

Benjamin Romeo started in a cave. In 1995 he bought a centuries-old cave cut into the rock beneath San Vicente de la Sonsierra Castle in Rioja Alta, made wine there, and bought vineyards one plot at a time. A cleared-out garage at his parents' house came next, then a purpose-built winery that opened on the 2008 summer solstice, three terraced floors following the slope so fruit and wine move by gravity instead of pumps. Contador Benjamin Romeo's plots are scattered around San Vicente, each one farmed and fermented separately, yields kept very low. Aging runs 18 to 20 months in new French oak, not the American oak Rioja built its name on. Tempranillo leads, alongside Garnacha, Viura, Malvasia and Garnacha Blanca. Alcohol usually lands between 14% and 15%.

Vineyard & Terroir

Contador is made by blending wines produced in the lieux-dits scattered throughout the village: Bardallo, La Nava, El Bombón, Paulejas, El Saúco, San Juan, La Rad, El Cerezo, and La Tejera. The soil on the Rioja Alta slope contains iron, clay, and chalk, and Sierra de Cantabria moderates the winds from the Atlantic. Since clay retains moisture even during dry summers, the Tempranillo here ripens well without wilting. Romeo uses organic compost and leaves finely chopped grapevine shoots on the ground.

Winemaking

Each plot is fermented separately, and nothing is blended until the blending decisions are made. The use of oak barrels is another difference from Rioja's established practices. Unlike this region, which has built its reputation on American oak barrels, they use 100% new French barriques, and the oak aging period is relatively short, lasting only 18 to 20 months. There is just enough spice to highlight Contador's fruitiness, but not enough to overshadow it.

Food Pairing: Contador by Contador Benjamin Romeo

Lamb is the food that pairs best with this wine, and in Rioja, they grill lamb over vine cuttings. This dish is known as chuletillas al sarmiento, lamb chops sprinkled with salt and charred. Roast suckling lamb also pairs wonderfully, as the fat softens the tannins. Beef cheek braised in red wine complements the rich flavor of Contador perfectly. For cheese, we recommend aged Idiazabal, the smoky Basque sheep's milk cheese. When selecting chorizo, it's best to choose a milder variety, as the spiciness can clash with the oak notes.