In the glass
Aroma: dark cherry, cassis, cedar, tobacco
Palate: concentrated dark fruit, mineral, cedar spice, fine tannins
The prestige label from Bodegas Roa, Sylis, draws from old Tinto Fino vines on the Roa plateau: concentrated dark cherry, cassis and tobacco from 20 months in French oak, with the mineral thread typical of the chalk-limestone soils.
What it pairs with
-
Slow-roasted Castilian lamb
Concentrated dark fruit and firm tannins are a natural pairing for slow-cooked lechazo. -
Grilled ribeye with garlic butter
The wine's concentration and cedar spice call for the fat and depth of a well-aged ribeye. -
Aged Manchego DOP
The mineral thread and concentrated fruit pair elegantly with hard aged cheese.
How to serve Bodegas Roa Sylis
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
- Pair with. Slow-roasted Castilian lamb, Grilled ribeye with garlic butter, Aged Manchego DOP. Match the wine's structure to the dish's fat and salt.
History
Sylis is the Bodegas Roa prestige selection from old-vine Tinto Fino parcels on the Roa de Duero limestone-chalk plateau. The name references the estate's ancient Roman heritage as Roa de Duero was once a key Roman settlement in the Duero valley.
- 2011 — First Sylis vintage released as Bodegas Roa's prestige label
Facts
- Producer
- Bodegas Roa
- Grapes
- Tinto Fino
- Classification
- DO Ribera del Duero
- Oak
- 20 months in new and used French oak
- ABV
- 14.5%
- Price
- EUR 35-50 at retail
- Drinking window
- 7-16 from vintage
- First vintage
- 2011
Frequently asked about Bodegas Roa Sylis
What does Bodegas Roa Sylis taste like?
On the nose, dark cherry, cassis, cedar, tobacco. On the palate, concentrated dark fruit, mineral, cedar spice, fine tannins. Structurally full-bodied, firm tannins, medium acidity with a long finish. The prestige label from Bodegas Roa, Sylis, draws from old Tinto Fino vines on the Roa plateau: concentrated dark cherry, cassis and tobacco from 20 months in French oak, with the mineral thread typical of the chalk-limestone soils.
When should I drink Bodegas Roa Sylis?
Drink 7-16 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Bodegas Roa Sylis?
Slow-roasted Castilian lamb is the canonical pairing. Other strong matches include Grilled ribeye with garlic butter and Aged Manchego DOP. Concentrated dark fruit and firm tannins are a natural pairing for slow-cooked lechazo.
What grapes are in Bodegas Roa Sylis?
The blend is Tinto Fino. The wine is classified as DO Ribera del Duero.