Wine Advocate 94+ points - The 2005 Alion has a captivating perfume of smoke, pencil lead, violets, truffle, cherry, and blackberry. On the palate it is medium to full-bodied, firm, sweetly-fruited, layered, and splendidly balanced. It has several years of aging potential and will offer prime drinking from 2013 to 2025.
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The 2005 Alion has a captivating perfume of smoke, pencil lead, violets, truffle, cherry, and blackberry. On the palate it is medium to full-bodied, firm, sweetly-fruited, layered, and splendidly balanced. It has several years of aging potential and will offer prime drinking from 2013 to 2025.
Alión was born next to the River Duero, in the vein of the Vega Sicilia, but with a vocation that is independent and innovative. In fact, its philosophy and personality has been clearly defined from the moment the winery was founded.
Its very beginnings boasted the aromas and tastes of a wine that was open, modern, attractive and full of strength and exuberance, with the exclusive expression of the tinto fino variety, a concept that was very different from the tradition of Vega Sicilia. The grape bears the character of the River Duero, the aging takes place exclusively in new French wood and, what is more, the process resorts to the most up-to-date oenological practices, giving a result that is radically different.
In short, Alión is an excellent wine, adapted to the international taste of the end of the millennium; shaped by a standard of quality that knows no bounds, but which bears the mark of the character and personality of the region in which it was born.
The company makes and commercialises one type of wine: Alión Reserva Tinto.
With food, Alión performs as a modern wine adapted to international taste. Its quality does not understand of frontiers at the same time that it fully expresses the characteristics of the Tempranillo grape variety of the Ribera del Duero.
The combination possibilities of this wine are manifold. However, due to its concentrated character and its magnificent structure, it combines very well with sirloins and other cuts of grilled beef, with roast lamb, pulse stews, dishes such as the fabada from Asturias, zancarrón and mountain, Castilian and Madrid cocidos. It also combines well with cold cream soups, rice dishes, warm cod, brains and Dublin Bay prawn salads. Or with fish such as cod al pil pil. It combines exceptionally well with game stews and other game dishes such as partridge with cabbage.