Rippa Dorii is owned and managed by the Ontañón Family, which is based out of Ribera del Duero. They own selected vineyards in the heart of the Ribera del Duero of the Cuenca de Riaza basin in Burgos province. Their collection of vineyards are planted with Tempranillo and Verdejo, with some plots of old style bush vine plantings. They’re committed to working studiously in the vineyards and dedicated to producing top quality wines. They employ French oak, American oak, Spanish oak and Iberian Pyrenean oak in their quest to produce an unforgettable drink.
2022 Rippa Dorii, Rueda, Verdejo (RT90) Very pretty in its display of its sparkling straw hue with a slightly greenish cast, this is relatively dense for an entry level Verdejo. Notes of lemon compote balanced with attractive terroir driven notes of wet gravel and mineral dust provide lure to a generous sip, which is ripe and soft and packed with ripe fruit. Pairs well with seafood entrees and tapas. Rippa Dorii also produces an Organic bottling of this wine which is a bit more expensive, but still an excellent value. Drink now-2028 Tasted April 2025
The grapes for this Verdejo are grown in estate vineyards in Torreduero, Los Curas and Hornillos, where poor, gravely soils dominate. Vines are up to 60+ years old. There are some chalky outcrops in the mid-and upper elevation vineyards. This wine is crafted with careful temperature management at every phase to keep the temps on the cool side. Fermentation employs strictly indigenous yeasts, and after an extended maceration the must goes through fermentation on lees to extract increased levels of aromatics and depth of fruit.
2021 Rippa Dorii, Ribera del Duero, Roble (RT91) Broodingly deep ruby with a blackish tinge, revealing notes of super ripe blackberry liqueur, black currant, dark roast coffee, sweet tobacco and hints of campfire. The palate is soft and pliable, built on ripe fruit, firm acidity and is rather tannic for being a Roble. The oak is balanced here, which is a bit surprising given its 100% new status, but the shorter aging is perhaps responsible for that. Drink now (with O2)-2030+ Tasted April 2025
The Rippa Dorii Roble is 100% Tempranillo, aka Tinta del Pais, and is aged in a combination of 60% French and 40% American oak for 7 months. All of the barrels are new. I found this bottling more approachable and enjoyable than the Crianza, but there little doubt the Crianza is built for longer cellaring and is destined for a higher place should it not be consumed too early in its life.
2020 Rippa Dorii, Ribera del Duero, Crianza (RT91+) Another deeply brooding red built on a fruit and structured style, here the results are more subtle than in the Roble, yet notes of the oak tend to be more pronounced at its current age. Deeply ripe black tinged Ribera fruit is a bit overwhelmed by oaky notes, which frankly isn’t unusual in this part of Spain when wines are youthful. The palate is packed with sweet, succulent fruit, the acids and tannins well balanced. This needs time to come together and reveal its full potential. Drink 2027-2035+ Tasted April 2025
The Rippa Dorii Crianza is 100% Tempranillo, aka Tinta del Pais, and is aged in a combination of 30% French and 70% American oak for 12 months. Interestingly, here they have dialed back the balance of new/used oak to a 50/50 combination. This wine is built for more cellaring than the Roble and with cellar time will outperform it. The question is how significantly?
