La Cueva del Contador 2023 Contador Benjamin Romeo

Tasting Note La Cueva del Contador 2023

Initially, aromas of black cherries and crushed blackberries emerge, followed by a hint of savory herbs and sweet spice notes from the oak barrels. On the palate, a rich and creamy flavor unfolds; the tannins feel ripe rather than harsh, with a texture that adds depth to the mid-palate. With an alcohol content of 15.1%, the La Cueva del Contador 2023 has considerable body, yet the finish maintains a firm structure rather than a sweet one. It is enjoyable even when young and becomes even smoother with exposure to air.

Grape Varieties

Tempranillo is the sole grape variety used in La Cueva del Contador 2023.

Low acidity is a typical characteristic of this grape variety, and this is one of the reasons why Rioja Alta Tempranillo adapts so well to oak aging.

Cellaring Potential

It is best enjoyed between 2027 and 2037. While well-ripened tannins and rich fruit aromas form the backbone of the wine, the 2023 vintage of Rioja was not a vintage well-suited for long-term aging. Store at a constant temperature of 12-14°C.

The 2023 vintage of La Cueva del Contador is best served at 16-18°C.

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

The grapes used for La Cueva del Contador are sourced from five named vineyards within San Vicente de la Sonsierra: Burdarán, Raicilla, San Pablo, Las Llanas, and La Canoca. All of these vineyards are located on the slopes of Rioja Alta, sheltered by Sierra de Cantabria, and sit atop the iron-rich, clay, and chalky soils typical of this hilly region. Most of the vines are bush-trained. The clay retains moisture during dry periods, ensuring that Tempranillo continues to grow, which results in deep, complex flavors rather than harsh tannins.

Winemaking

Each plot is fermented separately, and blending decisions are made afterward. This is the core philosophy of La Cueva del Contador. Contador Benjamin Romeo treats 60 parcels as 60 wines. The winery utilizes gravity, with three terraces arranged in a stepped configuration along the slope, allowing the fruit and wine to flow naturally without the need for pumps. The wine is aged in new French oak barrels for 18 to 20 months; which is relatively short by Rioja standards; the oak barrels have a finer grain than American oak, imparting notes of spice and cedar rather than coconut.

Food Pairing: La Cueva del Contador by Contador Benjamin Romeo

The ripe tannins and spicy oak notes call for rich, charred flavors. Lamb chops off the grill over vine cuttings, the Rioja classic. Roast suckling pig, with its crispy skin complementing the wine's full-bodied flavor, is also an excellent choice. Patatas a la Riojana, generously loaded with chorizo, is also a great match. For cheese, I recommend a well-aged Idiazabal. Choose a cheese that is smoky, firm, and salty enough to stand up to the wine's bold flavors.