Abadia Retuerta Le Domaine Blanco 2016
Winemaker Notes
After 5 to 6 months of ageing in French Oak barrels, a fresh, citric, smoky, and slightly spiced flavor is achieved. It is a wine with body, just the right notes of wood, unctuous, with a long, fresh and delicate finish. It is a faithful reflection of our personality and has huge potential for laying down.
The Abadía Retuerta Estate occupies over 700 hectares of terrain, and its name comes from the combination of two words that define and describe the territory: Rívula (river bank) and Torta (twisting, winding). Over 204 hectares of vineyards are spread out on hillsides ranging in altitude from a maximum 850 metres down to the southern bank of the Duero River. Most of the world's best varieties of soil are represented.
Designed by famous French enologist, Pascal Delbeck, in 1996, Abadía Retuerta winery is a surprising combination of tradition and modernity, recognized as one of the most advanced wineries in Europe. Currently, Angel Anocíbar Beloqui (PhD in Enology and Ampelography from the University of Bordeaux and International Wine Challenge 2005 Winemaker of the Year) coordinates the entire process, from the vine to the bottle.
Abadía Retuerta estate wines offer some very unique characteristics. They are full-colored wines, intense and aromatically clean, clearly structured, smooth to the palate and delicate in the development of their strength.
Known for bold reds, crisp whites and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place primary emphasis on its own native grapes. Though the country’s climate is diverse, it is generally hot and dry. In the center of the country lies a vast, arid plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought.
Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache). Rioja also produces rich, nutty whites from the local Viura grape.
Ribera del Duero is gaining ground with its single varietal Tempranillo wines, recognized for their concentration of fruit and opulence. Priorat, a sub-region of Catalonia, specializes in bold, full-bodied red blends of Garnacha (Grenache), Cariñena (Carignan), and often Syrah and Cabernet Sauvignon. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate.
Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended 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. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied wine would do well combined with one that is more fragrant and naturally high in acidity. 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.
