Roving Sommelier is passionate about premium quality regional Spanish wines. Located in the Sardón de Duero denominación in Castilla y León in Northern Spain, award-winning vineyard Abadia Retuerta has gone on to achieve iconic status. On the back of achieving global wine success, Abadia Retuerta first came on to my wine radar back in the early-to-mid 2000s, when I was wine buyer and head sommelier at Orrery restaurant in Marylebone, London. In fact, their “Selección Especial” became a firm favourite of mine and I served it by the glass in the restaurant, where it was not only enjoyed by our loyal customers, but also paired very well with the chef’s flavoursome food. I have very fond memories of this full-bodied red wine and have followed Abadia Retuerta with great interest for many years ever since I first tasted it.

The rebirth of a historic vineyard and the excellence of a wine tradition, which remains intact, were the foundations of the Abadía Retuerta winery. Now, with more than 30 years of history, where expert hands guide the vineyard, watch over its care, and produce unique wines, laying the foundations for this project.

A wine tradition precedes it. Some lands bathed by the Duero, excellent for growing vines, with a vision of the future and a pact between nature, care, and time to this day.

The “Selección Especial” is the first wine from Abadía Retuerta, in which the best wines of the vintage are selected and blended, coming from the separate vinification of the 54 vineyards in which the winery’s vineyards have been classified. It is made mainly with the native variety of the Duero Valley, Tempranillo, and is complemented with other varieties from the estate such as Cabernet Sauvignon and Syrah that are chosen by tasting and aged for at least 12 months in oak barriques. The purpose is to balance the particularities of the vintage and preserve the style that characterizes this wine. The “Selección Especial” is a true reflection of the vintage, the terroir, and the personality of Abadía Retuerta.

Best enjoyed decanted at least one hour before service, at room temperature and in a convivial atmosphere.