Tomás Postigo

Tomás Postigo is one of the legendary winemaking names of Ribera del Duero, and one of a handful of key figures responsible over the last 25 years for putting this area on the map and consolidating its reputation as one of the most exciting wine producing areas in Spain.

Born in the small village of Cantimpalos, in Segovia province, Tomás was the technical director of Protos in Peñafiel from the mid 1980s until 1988, when he teamed up José María Ruiz Benito to create Pago de Carraovejas, which he planted from scratch in its own valley just east of the village; and this quickly earned itself a reputation as one of the top wineries in the region.

In 2008 Tomás decided that it was time to do his own thing and came across an old industrial installation in Peñafiel.

Intrigued by the fact that as this had originally been a boilermakers, and that there was still a vast mobile crane facility on site, he was immediately drawn - given that this meant considerably less hassle in converting the building into a winery that would – as ever – incorporate natural gravity as one of the all important features of his winemaking.

For grapes he was also pretty much at home given years of friendship and familiarity with so many local growers; his fruit therefore comes from hard core of about 200 historic acquaintances; and in 2011, for example, he bought fruit from just 28 of these, and tells a wonderful story of how – with such difficult conditions – when expressing doubt as to the overall quality of a certain Yolanda’s vineyards and how impossibly time consuming it would be to select what was really perfect, this dedicated lady took the time to painstakingly inspect each plant on her property and tie a ribbon round the ones that could be harvested to his absolute satisfaction.

The 2010 vintage, made from whole berry fermented Tinto Fino , with Cabernet and Merlot, is subsequently aged in new French oak from 10 different coopers; this is lush and voluptuous with opulently interwoven purple, violet fruit, gently fused vanilla and custard overtones, and silky smooth tannins.

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