Baron de Magana Dignus 2007

  • 92 Robert
    Parker
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Baron de Magana Dignus 2007 Front Label
Baron de Magana Dignus 2007 Front Label

Product Details


Varietal

Region

Producer

Vintage
2007

Size
750ML

ABV
14.5%

Your Rating

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Somm Note

Winemaker Notes

Estate-grown fruit, limestone soil, Pétrus clones of Merlot and Cab. Unique micro-clime. Bordeaux-style wines with good acidity. The Tempranillo portion of Dignus helps makes the wine approachable at a younger age.

50% Tempranillo, 25% Merlot and 25% Cabernet Sauvignon.

This hearty wine is best paired with rich dishes and dense flavors. Osso bucco, braised beef and pork shanks, spätzle with wild mushroom sauce, and bull and ox stews are all great matches for this wine. Both wine and food will help the other to reveal the depth of layered aromas and flavors each possesses.

Professional Ratings

  • 92
    From winemakers Juan and Diego Magana, the 2007 Dignus is an amazing wine for the price. A blend of 50% Tempranillo, 25% Merlot (the cuttings came from Bordeaux’s Petrus vineyard) and 25% Cabernet Sauvignon, it smells like a top-class Pomerol from that tiny appellation’s plateau. Abundant scents of mocha, black cherries and blacker fruits jump from the glass of this flamboyant, medium to full-bodied, luscious wine. With lively acidity, rich, concentrated fruit, and a luxurious texture as well as length...
Baron de Magana

Baron de Magana

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Baron de Magana, Spain
Baron de Magana Winery Image

Navarra is rapidly becoming recognized as the source of some of Spain's best value wines. The Magana brothers were among the first to see the potential of the area, especially for the classic Bordeaux grape varieties. During the 1970's they planted Cabernet Sauvignon, Merlot, Cabernet Franc and Malbec in their 60 hectares of vineyards. Later they added Syrah and Tempranillo.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

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Just north of Spain’s famous Rioja region, Navarra excels in the production of full and fruit-dominant reds and good quality, dry rosés. Garnacha holds most of the land under vine, with Tempranillo coming in second place.

AWAMAGBB07C_2007 Item# 121097

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