- Red Still
- 75.0cl
- 14.5%
- Organic
- Tinta de Toro
Bold and expressive, the 2023 Almiréz is packed with ripe blackberry and dark plum, layered with liquorice, sweet spice and a touch of smoky oak. The palate is powerful yet controlled, with dense fruit, firm but well-shaped tannins and a long, savoury finish.
Decant and serve at 16–18°C with grilled lamb chops, ribeye steak or slow-braised beef.
This gem from the Eguren family is 100% Tinta de Toro from estate vineyards in DO Toro, with vines between roughly 15 and 65 years old. The grapes are hand-harvested, traditionally fermented and aged for around 14 months in French oak (about 30% new).
- ❖ ABV: 14.5%
Grapes
Tinta de Toro
Vintage report
The 2023 growing season in Rioja was shaped above all by heat and drought, continuing a pattern that has become increasingly familiar across northern Spain. A dry winter gave way to a warm spring and a summer that pushed temperatures to uncomfortable levels across much of the region, stressing vines and concentrating sugars rapidly. Yields were down in many areas, and growers had to pick their moment carefully — those who waited too long risked losing freshness, while those who moved early captured real precision. The result was a harvest of relatively small, thick-skinned berries with good natural structure.
What came out of the cellar leans rich and full, with Tempranillo producing wines of real depth and firm tannin — not a vintage for those after something light-footed and immediately giving. Garnacha, particularly from older high-altitude vines, performed well, holding onto acidity where the flatland fruit struggled. Across the board, this is a vintage that rewards patience. The top Reservas and Gran Reservas are worth leaving alone until at least 2027 or 2028; the better Crianzas are drinking well now with food.
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After managing his own stores and a further stint in independent retail, Jeremy has dedicated 12 years to trade sales in the North West.
Jen Neilan
Twenty years in hospitality later, after curating the wine list for Manchester’s first Neapolitan pizza restaurant, and running a natural wine bar, Jen made the move to the other side of the table.