Monday, August 24, 2015

Spain Unit 4 - North Central Spain




The following are my notes for the Advanced Study of the Wines of Spain covering North-Central Spain. The notes include information about the history, topography, climate, soils, important red and white grapes, the various Denominación de Origen (DO) of the region and the wines I tasted during this study.



Geography and Climate


Cantabrian Mountains


North-Central Spain essentially comprises the three autonomías of Navarra, La Rioja, and Aragón. The region is sheltered by the Pyrenees Mountains to the northeast, which divides Spain from France, and the Cantabrian Mountains to the northwest. This creates a rain shadow effect, which provides higher temperatures further inland during the summer and gives the region a Continental climate. The Ebro River, Spain’s second longest river (after the Tagus River), flows from the western Cantabrian Mountains in a southeasterly direction toward the Mediterranean, passing though the Rioja DOCa.[1]




History of North-Central Spain and Rioja



Winemaking in North-Central Spain goes all the way back to when the first Phoenicians settled in the region 11th Century BC. Then centuries later came the Romans who planted many of Rioja’s vineyards. However, Rioja was isolated by its land-locked geography which diminished the export of their wines. From the 8th to the 14th century, Spain was occupied by the Moors who, due to being Muslims, generally did not partake of alcoholic beverages. Then in 1492 the Moors began being pushed out of Spain by Christians who then founded monasteries and planted vineyards throughout North Central Spain. Subsequently pilgrims on their way to the shrine of St. James at Santiago de Compostela passed through the region and returned back home with news about the quality of the region’s wines. During this same time Spain began exporting to the New World where it acquired American Oak for making wine barrels.[2]



By the 1700s communication and transportation infrastructure of North-Central Spain had advanced to the point where Bilbao (just north of the Rioja) had become a major trading center.



Then in the mid-1800s Phylloxera, followed by powdery mildew, devastated the vineyards of France, which resulted in a large demand for Spain’s wines. France then became a major influence on winemaking techniques in Spain including the use of the French barrique-style barrels of 60 gallons (227 L) although many of the barrels continued to be made from American oak. By the end of the 19th Century, Rioja exported to France about 13 million gallons (a half-million hectolitres) of wine per month.



At the beginning of the 20th Century Rioja experienced its own Phylloxera infestation at which time France had grafted most of its vines over to Phylloxera-resistant American root stock. Then came WWI and Spain lost the market to its former colonies, which was then followed by Prohibition and WWII. These were difficult times for Rioja winemakers. It wasn’t until the 1960s that Rioja began to increase its exports when a new road system was built linking it to Bilbao, which enabled them to expand its foreign markets.[3]



Traditional Vs. Modern Rioja



Over the past few decades two “schools” of winemaking have developed. The traditional “old-school” Rioja, originally influenced by the French and particularly Bordeaux in the 1800s, involves grapes that are ripe but not super-ripe with quicker fermentations followed by long aging in old American oak barrels. The result is a wine that shows a lower intensity of color with distinctive indications of age such as more brick and orange hues and strong notes of vanilla and dill.



The second style is a more “modern school” which has greater influence from “New World” winemakers which creates a more intensely colored wine with less developed signs from aging thus the wine maintains its brilliant blue-purple hue. The aim is to create wines that have bigger, riper, bolder fruit and the use of more expensive, new French oak barrels which impart more vanilla and cedar notes into the wine.[4]



Marqués de Riscal



 

One of the most important names in Rioja is Camilo Hurtado de Amézaga. In 1836, while living in Bordeaux, he learned from French winemakers and then in 1858 he decided to experiment with French methods and varieties on his estate at Elciego, within the sub-region of Rioja Alavesa.  He was the first in Spain to use barriques and he planted Cabernet Sauvignon, which adapted well to the Rioja terroir so it played a key role in his wines, especially those known as “Reserva Médoc”.[5]



His wines soon began winning prizes and he caught the attention of King Alfonso XII who designated him “Marqués de Riscal” (A Marquis is a nobleman ranking above a count and below a duke). His wines became so popular that, in order to avoid frauds, he invented a wire-netting that would make it impossible to extract the cork without breaking it, a tradition that remains until this day. The winery has remained in the family and today it is led by Don Francisco Javier Hurtado de Amézaga (born in 1947) who is known as “Paco,” a common Spanish nickname for those called Francisco.[6]

 

In October 2006 the winery also became a well-known hotel and Michelin-starred restaurant that was designed by Frank Gehry. It became was then designated “The City of Wine” which includes the Marqués de Riscal Hotel and two restaurants overseen by Riojan chef Francis Paniego, who received his first of several Michelin stars in 2004. Under the restaurant is the historical cellar known as “The Cathedral” which stores bottles from every vintage since the first harvest in 1862.[7]



Today it owns 500 hectares (1235 acres) of vineyards and controls another 1,000 hectares to produce more than six million bottles a year and over 60% of its production is exported to more than 100 countries.



The winery’s flagship wine is Barón de Chirel Reserva (around $65), whose 1986 bottling was the inaugural vintage. The Finca Torrea (around $25) was first released in 2009 and it represents a modern Rioja with a fruit-forward style made from the old Tempranillo and Graciano vines planted around the Elciego winery. Both wines are aged in French oak barrels but American oak is still preferred for the traditional Reservas and Gran Reservas.[8]



Marqués de Riscal also owns a third winery in Zamora, near the border with Portugal, where it produces Riscal 1860 Roble. The wine is made from about 85% Tempranillo (Tinta de Toro) with the remainder of the blend being Syrah and Merlot.[9]



The Grapes of North-Central Spain
The most commonly planted grapes of Spain were listed in the Introduction. But there are some unique and less common local varietals in North-Central Spain as well.
White Grapes
Alcañon
Also known as Viura, Macabeo or Macabeu. It is widely grown in Rioja, the Cava producing areas south of Barcelona, and the Languedoc-Roussillon region of France. It is mostly used to produce mildly acidic and young white wines or for blending with other white and red varieties. It is the primary grape of white Rioja and is sometimes blended in small amounts with Tempranillo and red Garnacha, both in un-oaked and oaked versions. It was introduced in Rioja after the phylloxera epidemic, where it largely replaced Malvasia and Garnacha Blanca, partially because of the ability of its wines to better withstand oxidation. It is also used in Reserva and Gran Reserva white Rioja subjected to extended ageing that can span decades, resulting in a highly distinctive and aromatic wine.[10]
Garnacha Blanca
Also known as Grenache Blanc in the Southern Rhône, it is a light-skinned variation of Garnacha Noir. It is grown in the northeast regions of Spain and is most commonly blended as part of various regional wines, particularly in Priorat and Terra Alta. Grenache Blanc tends to have low fruit expression, are prone to oxidation and have excessive body, so it is often used either for blending or for fortified wines precisely for its oxidative evolution.
Malvasía de Rioja
Also known as Sibirat Parent, Rojal, Blanca Roja and Blanquirroja but it is a different grape than the Malvasia of Italy. The vines produce clusters of reddish-yellow grapes and very aromatic wines.
Maturana Blanca
It is the oldest grape variety known in Rioja, mentioned as early as 1622. It is also known as Ribadavia and Maturano. It creates wines that are greenish-yellow, with fruity aromas of apples, bananas, quince and citrus fruits, with herbal notes and area high in alcohol, high acidity but low in pH.[11]
Moscatel de Grano Menudo
Also known as Muscat Blanc à Petits Grains, while technically a white grape, there are strains that produce pink or reddish brown berries. In fact, the same vine can produce different colored berries from year to year.[12] It is used to produce aromatic sweet wines.
Moscatel Romano
Also known as Muscat of Alexandria, it is considered an “ancient vine” and one of the oldest genetically unmodified vines still in existence.[13] In Spain it is commonly found in around Málaga, Alicante, Valencia, and the Canary Islands. It is used to produced aromatic sweet wines.
Tempranillo Blanco
In 1988 this grape was discovered by a wine grower near Murillo de Río Leza in the La Rioja province of northern Spain. It is a mutation of the red Tempranillo grape variety. While the red grape is planted widely in Spain and Portugal, Tempranillo Blanco is only found in the Rioja wine region of Spain. In 2007, the Consejo Regulador of Rioja officially sanctioned the use of Tempranillo Blanco in the DOC wines of Rioja.
Turruntés de Rioja
This grape should not be confused with the Galician or Argentinean variety known as Torrontés. The cluster is medium-sized and compact, with medium-sized, spherical berries. Those with greater sun exposure may acquire a golden color with dark spots. The vine buds and ripens early and produces wines that are pale yellow with greenish hues with aromas of apples with a vegetal, grassy notes. The wines tend to have low alcohol and high acidity, with a low pH and significant concentration of tartaric acid with low potassium.[14]
Verdejo
The grape originated in North Africa and was spread to Rueda in about the 11th Century, possibly by Mozarabs (Christian arabs). It is now best known in the Rueda region of Spain. The grape is easily prone to oxidization so it was originally used to make a strongly oxidized, Sherry-like wine. Today modern wine making techniques such as night-time harvesting, cool fermentation and the use of an inert gas blanketing have led to the delicate and youthful aromatic freshness of the wines being preserved. It is often blended with Sauvignon Blanc to add body and richness to Sauvignon's aromatic lift. Typically Verdejo dominated wines are crisp with soft, creamy, nutty overtones, and sometimes accompanied by notes of honey. Arguably Spain's finest white grape variety
French Varieties:
Chardonnay, Sauvignon Blanc
Red Grapes
Tempranillo
The dominant red grape in North-Central Spain is Tempranillo (also known locally as Tinta del Pais, Tinto de Toro and Tinto Fino) except in Bierzo, which favors Mencia. The name is derived from the Spanish word temprano (“early”). It is native to northern Spain and is widely cultivated in Rioja and as far south as La Mancha. Table wines tend to be ruby red in color, with aromas and flavors strawberries, plum, tobacco, vanilla, leather and herbs. In Portugal, it is known as Tinto Roriz and Aragonez and is used to make fortified Port wines.
Garnacha Tinta
It is also known as Garnatxa, Tinto Aragonés (Madrid), Grenache (France) and Guarnaccia (Italy). It is a late ripening variety so it needs hot, dry conditions to achieve full maturity. It is generally spicy, berry-flavored (raspberry and strawberry) with a subtle, white pepper spice notes. Structurally, it tends to be soft on the palate due to low tannin and acidity yet with a relatively high alcohol content. As it ages the wines tend to take on more leather and tar flavors. Garnacha is highly prone to oxidation with even young examples having the potential to show browning (or “bricking”) coloration that can be noticed around the rim when evaluating the wine at an angle in the glass. It is commonly blended with Carignan and Tempranillo or outside of Spain with Syrah and Mourvèdre. It is also used in the pale colored rosados of Rioja.
Graciano
Also known as Bastardo Nero, Morrastel (France), and Graciana (Argentina) it is grown primarily in Rioja DO (395 ha, 0.7%) where produces low yields and is a key component of Gran Reservas in Rioja and Navarra, contributing structure and aging potential. It produces wines with intense black fruits, red cherries and red plums and can be very long lived.[15]
Mazuelo (Carignan)
Also known as Carignan Noir, Carignane, Carignano, Mazuelo, Gragnano, Pinot Evara, and Samso. The grape is native to Aragon in northern Spain (specifically the town of Cariñena). It is found in wines along the Mediterranean coast and in France's Languedoc-Roussillon region. It grows best in warm, dry climates and it produces wine with black fruits, pepper, licorice, spice and savory accents with deep color, high tannins, and acidity.
Maturana Tinta
A rare and near-extinct grape found in the Rioja-Alta sub-region of Rioja, it is a relatively late-ripening variety that produces wines with aromas of sweet peppers and mountain herbs similar to Syrah and Cab Franc, but it is more frequently used to add acidity to other wines. There is also a mutated Maturana Blanca variant that goes by the name Ribadavia, which it takes from the town of Ribadavia in Galicia.[16]
Monastrell
Also known as Mataró and Mourvèdre (France), it is grown in the Valencia DO and Jumilla DO. It tends to produce wines with aromas of red fruits, with wild game and/or earthy notes that are tannic wines that are high in alcohol. Young wines can come across as faulted due to the reductive, sulfur notes and “barnyard” aromas that mellow with age.
Moristel
Also known as Concejón, Juán Ibáñez, Miguel de Arcos and Miguel del Arco. It is a minor Spanish red grape variety found in the autonomous region of Aragon and is one of the authorized varieties of the Somontano Denominación de Origen DO. It has medium-sized, compact bunches with medium-sized, cylindrical-shaped berries with a blue hue. It produces light-bodied red wines with moderate acidity and tannin. It is rarely used for varietal wines, and is more commonly blended with Parraleta and other varieties to add body and color to the wine.[17]
Parraleta
Also known as Carcajolo Nera, it is a rare dark-skinned grape variety primarily grown in Somontano and makes up less than 2% of the total acreage.
French Varieties:
Cabernet Sauvignon, Merlot, Syrah, Pinot Noir







Denominación de Origen (DO) of North Central Spain
There are 6 DO/DOCa in the North-Central Spain which are as follows:[18]
Rioja DOCa
Established as a DO in 1925, it was the first region in Spain to be designated as Denominación de Origen Calificada (DOCa) in 1991. Rioja is located partly within the Basque country. It is named after the Oja, a tributary of the Ebro River, which it follows from Haro in the northwest to Alfaro in the southeast. Rioja has 3 climatically distinct subzones: Rioja Alta, Rioja Alavesa, and Rioja Baja. Rioja Alavesa is the smallest, northernmost zone (it is located within Basque country) and Tempranillo here often produces vino joven wines for early consumption. Carbonic maceration may be employed for such wines. Rioja Alta is the southwestern zone has a slightly warmer climate. Rioja Alta and Rioja Alavesa share a similar soil structure, with a high proportion of calcareous clay, whereas Rioja Baja, the hottest sub-region, contains more alluvial soils and ferrous clay. There are 62,143 hectares (153,558 acres) under vine. The primary white grapes are Viura (Macabéo), Malvasía, and Garnacha Blanca. In 2007 Rioja’s Consejo Regulador authorized 6 additional white grape varieties including Maturana Blanca, Tempranillo Blanco, Turruntés, Verdejo, Chardonnay and Sauvignon Blanc but they cannot account for a more than a combined 49% of the blend. The primary red grapes are Tempranillo (approximately 80% of all varieties planted), Graciano, Garnacha, and Mazuelo (Carignan). Maturana Tinta is also authorized. These grapes must comprise a minimum 85% of the red Rioja blend, or 95% if de-stemmed. Monastel and/or Cabernet Sauvignon may make up the remaining 15% of the blend. Rosado wines must consist of a minimum of 25% red grapes. Crianza red wines require a total 2 years of aging prior to release, with a minimum of 1 year in oak. Reserva red wines are aged for 3 years, including 1 year in oak. Gran Reserva red wines must age for at least 2 years in cask and 3 years in bottle. Rioja casks must be 225 liters. Rioja white wines and rosado crianza and reserva wines must be aged for 2 years, and gran reserva wines must be age for 4 years all of which require a minimum 6 months in cask. White and rosado crianza wines may be aged in a non-oxidative environment such as stainless steel but reserva wines must remain in oak or bottle for the minimum period of aging.
Navarra DO
Established as a DO in 1933. To the north it borders the Basque Country, Rioja, Aragón and the Pyrenees. It contains 5 subzones: the higher altitude Valdizarbe, Baja Montaña and Tierra Estella in the north, Ribera Alta in the center of the zone, and Ribera Baja in the hot southern sector. In addition, 3 estates recently received their own Vino de Pago appellations: Señorio de Arínzano and Prado Irache in Tierra Estella, and Bodegas Otazu in Valdizarbe.[19] The region has diverse micro-climates with cooler mountainous areas and warm, sun-drenched fertile valleys. The region has 13,500 hectares (33,359 acres) under vine. Primary white grapes include Viura, Chardonnay, Mostcatel de Grano Menudo, Sauvignon Blanc, Malvasía and Garnacha Blanca but white grapes account for only about 6% of total vineyard acreage. Primary red grapes include Tempranillo, Graciano, Garnacha and Cabernet Sauvignon. Others permitted red varietals include Merlot, Syrah, Pinot Noir and Mazuelo. Today red wine accounts for 60% - 75% of the region’s total production but traditionally Navarra has been known for its Rosado (rosé) wines made from Garnacha. Ageing requirements are as follows: Roble – 3 months in oak; Crianza – 24 months in total with at least 9 months in oak; Reserva – 36 months in total with at least 12 months in oak; Gran Reserva – 60 months in total with at least 18 months in oak.
Calatayud DO
Established as a DO in 1990. It is adjacent to the Campo de Borja DO and Cariñena DO. It has a hot continental climate, which is counteracted by the height of the vineyards, some of which are located as high as 1,000 meters. In addition, the River Jalón flows through the town of Calatayud and provides a significant water source. The soils consist of limestone, marl and slate. The region has 5,350 hectares (13,220 acres) under vine. The dominant white grapes are Macabeo (Viura), Malvasía, Chardonnay, Garnacha Blanca and Moscatel. The dominant red grapes are Garnacha Tinta, Mazuelo, Tempranillo, Merlot, Cabernet Sauvignon, Syrah and Monastrell. The Consejo Regulador divides Garnacha vines into 5 age groups: 1 - 20 years old, 20 - 30 years old, 30 - 40 years old, 40 - 50 years old and over 50 is designated Calatayud Superior.
Campo de Borja DO
Established as a DO in 1980. The region has 7,379 hectares (18,233 acres) under vine. The vineyards are divided into 3 key areas according to their altitude, each has its own style of wine: The lower lying area (350-450m) around Magallón and Pozuelo de Aragón produces structured and aromatic wines and here Garnacha ripens relatively early; around Ainzón, Borja and Feudejalón (450-550m) the wines are more structured and intense and in the highest areas, which include parts of Ainzón and Fuendejalón as well as Tabuenca and El Buste (550-700m), the finest and most elegant styles are sourced. The soils are well-draining an consist of limestone, chalk and clay. The dominant white grapes are Macabeo, Moscatel, Chardonnay, Garnacha Blanca, Sauvignon Blanc and Verdejo. The dominant red grapes are Garnacha, Tempranillo, Mazuelo, Cabernet Sauvignon, Merlot and Syrah.
Cariñena DO
Established as a DO in 1932. Located to the east of Calatayud, it is the largest of the DOs of Aragón. There are 16,000 hectares (39,537 acres) under vine. The dominant white grape is Viura, but Garnacha Blanca, Moscatel Romano and Chardonnay are also grown. The DO is named after the Cariñena grape, yet ironically there are far more acres of Garnacha under vine. Tempranillo, Monastrell, Cabernet Sauvignon, Merlot and Syrah are also grown. The ageing requirements are as follows: Crianza 6 months oak, 12 months bottle; Reserva 12 months oak, 12 months bottle; Gran Reserva 24 months oak, 36 months bottle.
Somontano DO
Established as a DO in 1984. The name Somontano means “beneath the mountain” as it lies in the foothills of the Pyrenees near Catalonia. There are 4,675 hectares (11,552 acres) under vine. The dominant white grapes are Chardonnay, Macabeo, Gewürztraminer, Alcañon and Garnacha Blanca, there is also a small amount of Sauvignon Blanc and Riesling. The dominant red grapes are Cabernet Sauvignon, Merlot, Tempranillo, Moristel, Syrah, Garnacha Tinta, Pinot Noir and Parraleta. The ageing requirements are as follows: White wines - Roble – 45 days minimum in oak. Crianza – at least 18 months total aging with a minimum of 6 months in oak. Red wines: Roble – 90 days minimum in oak. Noble – at least 18 months oak and bottle ageing in total. Crianza – at least 24 months oak and bottle age in total including at least 6 months in oak. Reserva – at least 36 months oak and bottle age in total. Gran Reserva – at least 60 months oak and bottle age in total.



While studying North-Central Spain I tasted the following wines:



2005 Viña Gravonia - R. López de Heredia Viña Tondonia, SA Rioja DOCa




This wine is made from 100% Viura, it was aged 4 years, being racked twice a year and fined with fresh egg whites. It is a clear white wine, pale-gold in color at the core to a watery edge with moderate viscosity. On the nose it is clean with pronounced aromas of quince, fresh peach skins, honeycomb and butterscotch, French vanilla with hints of almonds. On the palate it is dry with HIGH acidity and medium body with a very prolonged nutty and dried apricot finish. This beautiful wine sells for $27.99 at The Spanish Table in Berkeley, CA



1998 Bodegas Riojanas Monte Real, Rioja DOCa




This is an opaque red wine, dark purple at the core to ruby with brown-brick tint around the rim and medium+ viscosity. On the nose it has medium+ intense aromas of dried cherries, fig, dried prune, over ripe black bananas, and black licorice. On the palate it is dry with fine medium tannins, medium+ acidity and a medium+ length finish. While this wine is “interesting” it is past its prime and doesn’t represent what you might typically look for in a Rioja. Yet this wine was given 94 points by Wine Enthusiast (5/2015). It isn’t my habit to give wine scores but if I did I’d give it 84 points, as it should have been opened 10+ years ago. This wine sells for $49.99 at K&L in Redwood City.



2001 Ontañón Gran Reserva, Rioja DOCa




This wine is a blend of 95% Tempranillo and 5% Graciano. It is an opaque red wine, dark purple at the core to violet at the rim with minimal variation and medium+ viscosity. On the nose it has medium intense aromas of very ripe strawberries, blackberries, boysenberries, violets and cedar with hints of paprika and tomato with just a touch of vanilla. On the palate it has dry and yet the fruit is quite lively and youthful even though it has 14 years on it. It has medium+ tannins and yet they are quite refined, it has medium+ acidity and medium body with a medium+ length finish. A well-balanced wine with good quality/price ratio for only $28.99 at K&L in Redwood City, CA.



2007 Campo Viejo Gran Reserva, Rioja DOCa




This wine is a blend of Tempranillo, Graciano, and Mazuelo. It is an opaque red wine, dark purple at the core to ruby at the rim with a touch of brick around the edge and medium+ viscosity. On the nose it has medium intense aromas of very ripe strawberries, black cherries, cedar and smoke with hints of paprika, tomato, vanilla and dill. On the palate it has dry and yet the fruit is quite lively and youthful even though it has 7 years on it. It has polished medium+ tannins, medium+ acidity and medium body with a medium+ length finish. A well-balanced wine with good quality/price ratio for only $23.99 at BevMo.



2008 Marqués De Murrieta Reserva, Rioja DOCa




This wine is a blend of 93% Tempranillo, 4% Mazuelo, 2% Graciano and 1% Garnacha Tinta. This is an opaque red wine, dark purple at the core to ruby at the rim with a hint of brick-red around the edge and medium+ viscosity. On the nose it has moderate intense aromas of baked strawberries, cedar, tobacco, tomato and vanilla with a hint of black pepper. On the palate it is dry with medium+ tannins, medium+ acidity and a moderate length finish. It sells for $24.99 at The Spanish Table in Berkeley, CA.



2009 Herederos Del Marqués de Riscal Reserva, Rioja DOCa





This wine is a blend of Tempranillo, Graciano and Mazuelo aged 2 years in American oak. It is an opaque red wine, dark purple at the core to ruby at the rim with a slight tinge of red-brick and medium viscosity. On the nose it is clean with medium+ intense aromas of baked strawberries, dusty black berries, black pepper, paprika, barbeque potato chips, cedar and vanilla. On the palate it is dry with medium tannins, medium body and a medium+ length spice driven finish. I picked this up for only $14.99 at Trader Joes but I’ve seen it elsewhere for $21.99 to $29.99.



2012 Breca “Old Vine Garnacha”, Calatayud DO




This wine is made from 100% Old Vine Garnacha. It is an opaque red wine, dark purple at the core to violet at the rim with minimal variation, staining tears and medium+ viscosity. On the nose it is clean with medium+ intense aromas of black plums, blackberries, boysenberries, dark chocolate, mocha, violets, and intense fresh cracked black pepper that is more upfront than the fruit. On the palate it is very dry with supple medium+ tannins, medium+ acidity, it is full bodied with high alcohol (15.5%) and yet the wine remains balanced as there is no alcohol “burn”. In fact, the alcohol actually gives the wine a hint of sweetness. The wine has a long finish with lingering notes of boysenberries and spice. It sells for $17.99 at The Spanish Table in Berkeley, CA but it is on sale at BevMo for only $14.99.



2012 Borsao “Tres Picos” Garnacha, Campo de Borja DO




This wine is made from 100% Old Vine Garnacha. It is an opaque red wine, dark purple at the core to violet at the rim with minimal variation, staining tears and medium+ viscosity. On the nose it is clean with medium+ intense aromas of black plums, blackberries, black cherries, dark chocolate, mocha, violets, with a hint of black pepper and smoked meat. On the palate it is dry with supple medium+ tannins, medium+ acidity, it is full bodied with high alcohol (15%) and yet the wine remains balanced as there is no alcohol “burn”. It is very similar to the 2012 Breca “Old Vine Garnacha” but far less intense pepper notes. This wine sells for $13.99 at K&L in Redwood City, CA.




[1] John Radford, The New Spain: A Complete Guide to Spanish Wine (Mitchell Beazley; 2nd edition, 2006), 70.
[2] Jesús Barquín, Luis Gutierrez, Victor De La Serna, The Finest Wines of Rioja (University of California Press, 2011), 7-10.
[3] Jesús Barquín, Luis Gutierrez, Victor De La Serna, The Finest Wines of Rioja (University of California Press, 2011), 8, 11.
[4] Jesús Barquín, Luis Gutierrez, Victor De La Serna, The Finest Wines of Rioja (University of California Press, 2011), 50-51.
[5] Ana Fabiano, The Wine Region of Rioja (Sterling Epicure, 2012), 96.
[6] Ana Fabiano, The Wine Region of Rioja (Sterling Epicure, 2012), 168-169
[7] Ana Fabiano, The Wine Region of Rioja (Sterling Epicure, 2012), 161.
[8] John Radford, The New Spain: A Complete Guide to Spanish Wine (Mitchell Beazley; 2nd edition, 2006), 80.
[10] Jancis Robinson, The Oxford Companion to Wine (3rd Edition, Oxford University Press, 2006), 414.
[11] Ana Fabiano, The Wine Region of Rioja (Sterling Epicure, 2012), 123.
[12] Oz Clarke & Margaret Rand, Encyclopedia of Grapes (Webster International Publishers, 2001å), 146.
[13] Jancis Robinson, Vines, Grapes & Wines (Mitchell Beazley, 1986), 185.
[14] Ana Fabiano, The Wine Region of Rioja (Sterling Epicure, 2012), 123.
[15] Jancis Robinson, Vines, Grapes & Wines (Mitchell Beazley, 1986), 214.
[16] Ana Fabiano, The Wine Region of Rioja (Sterling Epicure, 2012), 123.
[18] Much of what follows is adapted from: http://www.winesfromspainuk.com/
[19] Vino de Pago (VP, Denominación de Pago or DO Pago) is a classification for Spanish wine that is applied to individual vineyards or wine estates, unlike the Denominación de Origen (DO) or Denominación de Origen Calificada (DOCa) which is applied to an entire wine region.

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