6 Day Wine and Gastronomy Tour of Northern Spain
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Structure
Drinking window
Best 7 to 18 years from vintage.
vintage7 yrs18 yrs20 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Aroma: dark cherry, cassis, cedar, tobacco
Palate: concentrated dark fruit, smooth tannins, cedar spice, mineral backbone
The single wine from the Michel Rolland and Inigo Galarreta project at La Horra: concentrated dark cherry, cassis and cedar from old Tinto Fino vines, shaped by Rolland's hallmark smooth-tannin approach.
What it pairs with
-
Roast Castilian lamb (lechazo)
Smooth concentrated tannins and dark fruit are a classic complement to slow-roasted lamb. -
Grilled Iberico secreto
Rolland's polished style and the wine's concentration suit the marbled Iberico cut. -
Aged Manchego with truffle honey
Smooth dark fruit and mineral notes pair with aged cheese and aromatic honey.
How to serve Rolland and Galarreta
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. Roast Castilian lamb (lechazo), Grilled Iberico secreto, Aged Manchego with truffle honey. Match the wine's structure to the dish's fat and salt.
History
The Rolland and Galarreta project was founded in 2005 as a collaboration between Bordeaux consultant Michel Rolland and Spanish partner Inigo Galarreta. Working from old-vine Tinto Fino parcels at La Horra, Rolland applies his signature smooth-tannin Bordeaux philosophy to the Burgos sector terroir.
- 2005: Rolland and Galarreta project founded at La Horra
- 2007: First Rolland and Galarreta vintage released from La Horra old vines
Facts
- Producer
- Rolland and Galarreta · visiting guide
- Grapes
- Tinto Fino
- Classification
- DO Ribera del Duero
- Oak
- 18 months in new and used French oak barriques
- ABV
- 14.5%
- Price
- EUR 40-60 at retail
- Drinking window
- 7-18 from vintage
- First vintage
- 2007
Frequently asked about Rolland and Galarreta
What does Rolland and Galarreta taste like?
On the nose, dark cherry, cassis, cedar, tobacco. On the palate, concentrated dark fruit, smooth tannins, cedar spice, mineral backbone. Structurally full-bodied, firm tannins, medium acidity with a long finish. The single wine from the Michel Rolland and Inigo Galarreta project at La Horra: concentrated dark cherry, cassis and cedar from old Tinto Fino vines, shaped by Rolland's hallmark smooth-tannin approach.
When should I drink Rolland and Galarreta?
Drink 7-18 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Rolland and Galarreta?
Roast Castilian lamb (lechazo) is the canonical pairing. Other strong matches include Grilled Iberico secreto and Aged Manchego with truffle honey. Smooth concentrated tannins and dark fruit are a classic complement to slow-roasted lamb.
What grapes are in Rolland and Galarreta?
The blend is Tinto Fino. The wine is classified as DO Ribera del Duero.
Tags
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