92 points Robert Parker's Wine Advocate.
Alonso del Yerro is the winery's flagship, its most continuous and admired wine. It combines intensity and elegance like very few Ribera wines do.
It's made exclusively from Tempranillo grapes grown on vines located at an altitude of over 800 metres and planted back in 1989. The diverse nature of the soils, with a high limestone content as a common factor, confer complexity and character on the wine.
In the winery the grapes are macerated for 25 days and fermentation occurs by means of wild yeasts. Ageing takes place in French oak barrels with just 12% of them new wood.
In appearance it exhibits an attractive and intense cherry colour. On the nose the highlights are the ripe fruit, liquorice, and the spicy and creamy notes derived from the barrel. The palate is medium to full-bodied, fresh but also concentrated. Flowers and the Tempranillo's ripe red fruit merge with some splendid roasted notes to shape up into a balanced and elegant passage, with velvety tannins and a good length, rounded off by refined bitter touches. A profound and intense wine, but not over-oaked, which allows the essence of the Ribera del Duero to be enjoyed.
The “Terroir”: The diversity of soils, placed over 800m of altitude and all of them very chalky from the red clay typical of Ribera to the gravel sands, results in the complexity and style of the Alonso del Yerro.
"The 2012 Crianza is a selection of Tempranillo grapes from their 22 hectares of vineyards in the Roa zone of Ribera del Duero, at some 800 meters altitude. The grapes fermented in stainless steel with indigenous yeasts and the wine matured in different containers (stainless steel, oak vats and barriques), for a varied time of between nine to 15 months. The nose is clean and quite fruit-driven (redcurrant), with some initial reduction, so decanting in advance is not a bad idea. The palate is medium-bodied, quite fluid, balanced and elegant, with a pleasant bitterness in the finish. The tannins are very fine, and the wine drinks nicely now, but should also develop more complexity in bottle. 50,000 bottles." 92 Points. Luis Gutierrez for the Wine Advocate.