In the glass
Aroma: dark cherry, blackberry, cedar, herbs, spice, mineral
Palate: dark plum, dried herbs, graphite, chocolate, firm tannin
The single-estate Tinto Fino from the Finca La Meda parcel at Tamaral, with greater concentration, mineral depth and structure than the entry Crianza, aged in French oak.
What it pairs with
-
Roast lamb with garlic
The wine's mineral character and firm structure match Castilian roast lamb with garlic. -
Grilled beef chop
Dark fruit and firm tannins complement charred beef. -
Aged Manchego with quince
Sweet quince and hard sheep's cheese create a balance with the wine's mineral dark fruit.
How to serve Tamaral Finca La Meda
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 lamb with garlic, Grilled beef chop, Aged Manchego with quince. Match the wine's structure to the dish's fat and salt.
History
Tamaral Finca La Meda was introduced in 2004 as the estate's premium tier, drawing on a specifically named plot for greater concentration and character than the standard Crianza.
- 2004 — Tamaral Finca La Meda first produced as the premium single-estate expression
Facts
- Producer
- Bodegas Tamaral
- Grapes
- Tinto Fino (100%)
- Classification
- DO Ribera del Duero
- Oak
- 18 months in French oak barrels
- ABV
- 14.0%
- Price
- €30-50 at retail
- Drinking window
- 5-15 from vintage
- First vintage
- 2004
Frequently asked about Tamaral Finca La Meda
What does Tamaral Finca La Meda taste like?
On the nose, dark cherry, blackberry, cedar, herbs, spice. On the palate, dark plum, dried herbs, graphite, chocolate, firm tannin. Structurally full-bodied, firm tannins, high acidity with a long finish. The single-estate Tinto Fino from the Finca La Meda parcel at Tamaral, with greater concentration, mineral depth and structure than the entry Crianza, aged in French oak.
When should I drink Tamaral Finca La Meda?
Drink 5-15 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Tamaral Finca La Meda?
Roast lamb with garlic is the canonical pairing. Other strong matches include Grilled beef chop and Aged Manchego with quince. The wine's mineral character and firm structure match Castilian roast lamb with garlic.
What grapes are in Tamaral Finca La Meda?
The blend is Tinto Fino (100%). The wine is classified as DO Ribera del Duero.