Rioja Wine

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        2 Items
        • Bodegas Valdemar Conde de Valdemar Gran Reserva 2007 Front Label
          Bodegas Valdemar Conde de Valdemar Gran Reserva 2007
          Tempranillo from Rioja, Spain
          • W&S90
          3.8 9 Ratings
          36 99
        • Vinedos de Paganos El Puntido Gran Reserva 2007  Front Label
          Vinedos de Paganos El Puntido Gran Reserva 2007
          Tempranillo from Rioja, Spain
          • RP96
          • WW93
          3.9 46 Ratings
          64 99
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        Experience award-winning Rioja wines

        Highly regarded for distinctive and age-worthy red wines, Rioja is Spain’s most celebrated wine region. Made up of three different sub-regions of varying elevation: Rioja Alta, Rioja Alavesa and Rioja Oriental. Wines are typically a blend of fruit from all three, although specific sub-region (zonas), village (municipios) and vineyard (viñedo singular) wines can now be labeled. Rioja Alta, at the highest elevation, is considered to be the source of the brightest, most elegant fruit, while grapes from the warmer and drier Rioja Oriental produce wines with deep color and higher alcohol, which can add great body and richness to a blend.

        Fresh and fruity Rioja wines labeled, Joven, (meaning young) see minimal aging before release, but more serious Rioja wines undergo multiple years in oak. Crianza and Reserva styles are aged for one year in oak, and Gran Reserva at least two, but in practice this maturation period is often quite a bit longer—up to about fifteen years.

        Tempranillo provides the backbone of Rioja red wines, adding complex notes of red and black fruit, leather, toast and tobacco, while Garnacha supplies body. In smaller percentages, Graciano and Mazuelo (Carignan) often serve as “seasoning” with additional flavors and aromas. These same varieties are responsible for flavorful dry rosés.

        White wines, typically balancing freshness with complexity, are made mostly from crisp, fresh Viura. Some whites are blends of Viura with aromatic Malvasia, and then barrel fermented and aged to make a more ample, richer style of white.

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