Bodegas Ordonez 2015 Triton Tinta de Toro Old Vines  (94RP)

Bodegas Ordonez 2015 Triton Tinta de Toro Old Vines (94RP)

  • Size: 750ml
  • Item Code: 8437012566002
  • Vintage: 2015
$14.99 Regular: $17.49

“The 2015 Triton Tinta De Toro is a stunning wine from this relatively modest appellation and vineyard owned by Jorge Ordoñez and his partners. The wine, 100% Tinto de Toro, spent eight months sur lie in Burgundy and Bordeaux barrels. It is a killer example of Toro, which produces relatively full-throttle, intense wines from ungrafted vines. This beauty, inky purple in color, offers up notes of graphite, forest floor, blackberry and cassis in a full-bodied, pedal-to-the-metal, long, rich and concentrated style. At under $20 it is a remarkable value and probably capable of lasting up to a decade, although there is no reason to defer your gratification” 94 Points Robert Parker

Triton is made with the Tinta de Toro grape, one of Spainʼs oldest Tempranillo clones that is native to Toro. The grapes for this wine come from almost 26 acres of vineyards located in the town of Morales de Toro, at 800m (2,400 ft.) above sea level. One plot is 16 acres and was planted in 1963, the other is just shy of 10 acres and was planted in 1956. All vineyards were planted in the vaso system. Average yields are a little more than 3/4 tons per acre.

The soil is very sandy and is intermixed with alluvial gravel. Six to nine feet below the surface, there is a red clay subsoil, which acts as a reservoir of moisture, which is crucial in this arid region.

Triton Tinta de Toro is fermented in stainless steel. After fermentation, it is transferred to primarily one to three wine old Burgundy and Bordeaux barrels for malolactic fermentation. It is then aged for 18 months.

Ratings and Awards

  • 94 Wine Advocate


With 1,200,000 hectares, Spain has more land under vine than any other country in the world. As of 2004, data from OIV indicates that Spain has 35% more land under vine than Italy or France. However, due to harsh climate, historic setbacks, and past regulatory constraints on irrigation, Spain lags France and Italy in yields and volume of wine produced.

Spain is also the home to many varietals. Tempranillo and Garnacha (Grenache) are widely planted. Grenache, planted in Southern France, is actually Spanish in origin. Other varietals include Viura (or Macabeo), Albarino, Verdejo, Airen, and Palomino and Pedro Ximenez.

Note there there are many local names for the same grape. For example, the massly planted Tempranillo is known as Ull de Llebre in Penedes, Tinto Fino or Tinta Del Pais in Rebera Del Duero, Tinta de Toro in Toro, and Cencibel in Valdepenas!

Spanish Wine Regions:

  1. Rioja Tempranillo and Grenache
  2. Galicia & Castilla y Leon Tempranillo, Albarino
  3. La Mancha Various

Appellation Classifications

Like France and Italy, Spanish wines fall into a similar quality tiered system:

  • Vino De Mesa: Lowest, most basic table wine category. Wine is often made from blended grape varietals and regions. No vintage date nor associated region allowed.
  • Vino Comarcal: Like france’s vin de pays, the wine is associated to a classified region.
  • Vino De La Tierra: Equivalent to France’s VDQS — a category down from DO.
  • Denominaciones de Origen (DO): Wine subjects to rigid regional regulations on grape variety, yields per hectare, alcohol level, and production methods.
  • Denominaciones de Origen Calificada (DOC/DOCa): The most prestigious category created in 1986 to further differentiate the DOs. There are ~55 DOs in Spain but only two — Rioja and Priorato — are prestigiously classified as DOCa.

Unlike Italy, Spain does not have a IGT category. To differentiate higher quality wine that does not satisfy the criteria of DOC (e.g. producers in the DO regions want to use a different grape or vinification method), a subcategory within Vino De Mesa was created. These higher quality wines are allowed to have a vintage year and the broader non-DO classified region on its label.

Useful Terms: DO wine must go through a certain period of aging time. Look for the following terms on the wine label to assess the quality and complexity of the wine:

  • Vino de Cosecha: Vintage wine, with >85% of the grapes harvested in the vintage year.
  • Crianza: Crianza means nursury in Spanish. The wine must be aged in oak barel for 6 months and in bottle for 2 years before being sold to public. * Riserva: Wine must be aged at least 3 years, of which 1+ yr must be in oak barrels. * Gran Reserva: Produced only in the best years, with approval from the local viticulture authority.


Tempranillo (Ull de Llebre, Cencibel, Tinto Fino, Tinto Madrid, Tinto de la Rioja, Grenache de Logrono, Tinto del País, Jacivera, Tinto de Toro; may be the Valdepeñas of California) Legend has it that Tempranillo was brought to Spain by French monks on pilgrimage from Burgundy to Santiago de Compostela, and that it is a variant of Pinot Noir. Scientifically, the resemblance between the two is superficial, and the likelihood is that it originated in northern Spain and spread through Iberia from the Rioja and Navarra regions.

Plantings have remained concentrated overwhelmingly in Spain, but the vine is also important in Portugal, where it is known as Tinta Roriz or Aragonez.It is thought to have been first been planted in the Douro Valley in the 1700s by Robert Archibald at Quinta de Roriz, and is a primary grape in that region and the Alentejo. One of the confusing things about Tempranillo is that it is known by a different local name almost everywhere it is grown.

The vine takes its name from “temprana,” meaning “early,” in reference to its trait of ripening quickly. It buds late and needs only a short growing season characterized by sharp swings in temperature between hot days and cool nights to preserve the fruit’s acidity.

A vigorous, moderately productive vine, Tempranillo is best suited to chalky or sandy clay slopes which are not too arid. The thick skinned, deep blue-black berries are high in color and extract but low in acidity, and moderate in aroma, sugar, tannin and potential alcohol, vulnerabilities compensated by careful selection of microclimate and blending with other varieties.

In Spain, Tempranillo is the foundation of the great red wines of Rioja and Ribera del Duero, in concert with Garnacha and Mazuelo, but contributes, as Spain’s fourth most planted vine, to the wines of nearly every producing region. In Portugal’s Alentejo it yields dry wines, but in the Douro Valley it is one of the six best varieties, with Touriga Nacional, Touriga Francesa, Tinta Cão, Tinta Barroca and Tinta Amarela, for the production of Port.

Tempranillo can produce wines of exceptionally dark color which are lush and seductive rather than complex, with intense black fruit flavors of black cherry, raspberry, currant and notes of plums and tobacco. The grape takes gracefully to oak contact, which adds vanilla and coffee nuances. Lighter versions are deliciously red fruity and soft. Also grown in Argentina, Australia, South Africa and Mexico.