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Red wines that are more fruit-forward and lighter in tannin and body.
Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.
An ideal companion for grilled or barbecued red meat, all types of stew, and
spicy dishes. A powerful wine, it also enhances the flavor of fish such as tuna,
salmon or cod.
"The 2006 Reserva is aged for 18 months in oak casks. It has an elevated licorice and mint bouquet with just a touch of volatility, although it is nothing to get worried about. The palate is well-balanced with leathery dark berry fruit, white pepper and a "correct" classic dry finish that is long and satisfying. This is honest and well-crafted. Drink now-2017."
Bodegas Montecillo was founded by Celestino Navajas in 1874 in the town of Fuenmayor in Spain's Rioja Alta region, the major and most traditional winemaking region in Spain. Thanks to the expertise that his son Alejandro acquired in France, the bodega was one of the first to adapt Bordeaux winemaking techniques to Spanish grapes, earning the reputation and prestige that it still...Read More About Montecillo
(ree-OH-hah) This highly regarded area of Spain makes some of the best Tempranillo-based wines in the world. Once the only DOCa (recently joined by Priorat in 2001), Rioja is divided into 3 sub-regions: Rioja Baja, Rioja Alta, Rioja Alavesa. There are 4 red varieties and 3 white varieties allowed in the Rioja DOC. Tempranillo definitely takes center stage, followed by Garnacha...Read More About Rioja
Grape that Reigns in Spain
Most often associated with Spain,
is the backbone of wines made in the well-known Spanish regions
del Duero. On the scale of light to heavy, Tempranillo lands towards the light
side. It tends to be higher in acid and lower in alcohol - common for Old World
...Read More About Tempranillo
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