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Javier Ballesteros and Miguel Hornillo aren't much to look at, Gen Y slackers who met over beers, deciding to pool old vineyards that each had inhe... Read more
Bright ruby. Smoky raspberry and cherry-cola aromas are complemented by zesty white pepper and rose. Silky and sweet but youthfully tight, showing ... Read more
100% Tempranillo from the higher altitude area of Ribera del Duero. The cooler nights in this region give the grapes a thicker skin than in other a... Read more
Food Pairings for Mibal Tinto
External Reviews for Mibal Tinto
Javier Ballesteros and Miguel Hornillo aren't much to look at, Gen Y slackers who met over beers, deciding to pool old vineyards that each had inherited, and attempt to make magic in the garage under Javier's apartment. Insanely limited yields mean production is tiny (only 750 cases of this wine are made), but in only its second vintage, Mibal has won acclaim and cast a spotlight on the northeast extreme of this region, where high elevation makes for super-expressive, aromatic, evocatively fruity Tempranillo, unlike any other in Spain.
Bright ruby. Smoky raspberry and cherry-cola aromas are complemented by zesty white pepper and rose. Silky and sweet but youthfully tight, showing deep red berry preserve flavors, fine-grained tannins and good spicy bite. Leaves an exotic candied rose note behind on the vibrant, juicy finish. This really deserves a little bottle age.
100% Tempranillo from the higher altitude area of Ribera del Duero. The cooler nights in this region give the grapes a thicker skin than in other areas of Spain; that tends to make the wines bigger and lusher. Bright red raspberries waft up from the glass; rich tannins cover the palate. Great with any grilled pork or chicken dish.
The 2008 Mibal spent 12 months in French oak. Aromas of cedar, tobacco, spice box, and blackberry lead to a wine with elevated acidity on the palate, good flavors, ample tannin, and enough fruit for balance. Give it 1-2 years to fill out and drink it from 2011 to 2018.
In May, 2008, I traveled to the small town of Roa in Spain to meet winemaker Miguel Hornillos. MiBal is a small production "garagiste" winery; the winemaking facility is literally in a converted garage, with an apartment upstairs to boot. Their vineyards are in the cooler eastern part of Ribera del Duero in high-altitude, relatively flat sites. Why is that important? Long days and very cool nights, where there can be an almost fifty degree swing in temperature, create structured, darker colored and more aromatic wines than those produced further to the west. The 2006 MiBal Tinto is no exception. Made of 100% tank fermented Tempranillo, it has very pure and rich flavors of black raspberry, blueberry and crème de cassis, notes of milk chocolate, and a definite chewy character to the tannins. Stock up on this limited production wine to pair with grilled lamb chops, which are a popular item in Spain.
Opens with abundant flavors of blueberry, cassis and crushed stone. Medium bodied, with mild acidity and subtle oak nuances.
Opens with jumpy, punchy plum and black cherry aromas that seem a touch candied. It’s big, grabby and tannic on the palate, with sweet plum, blackberry and foxy flavors. Grapey, thick and loaded with fruit.
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