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Abadia Retuerta Pago Negralada Tempranillo 2013

Tempranillo from Spain
  • WE92
  • RP91
13.5% ABV
  • RP93
  • WS90
  • RP93
  • JS91
  • WS90
  • RP91
  • WS93
  • RP92
  • WE92
  • RP93
  • WE93
  • WS90
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13.5% ABV

Winemaker Notes

ago Negralada comes from a plot of Tempranillo, the noblest Spanish grape variety. The vines are planted in deep gravel soils intermixed with sand at the surface, and produce wines with a distinctive firm, tannic character.

Having aged 24 months in new French oak barrels, the wine has now developed its full potential. Its full ripeness comes to the fore with layers of fragrant strawberry fruit, liquorice, herbs and minerals with soft, silky tannins on the palate.

Critical Acclaim

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WE 92
Wine Enthusiast
Despite cool conditions in 2013, this is a ripe, healthy Tempranillo. On the nose, wood grain, sawdust, clove and citrus notes are as prominent as berry aromas. The palate feels tight and racy, with pronounced acidity and strong tannins. Flavors of clove, peppery spice and raw oak sit on top of a bed of berry fruit, while a reprise of oak character drives the finish. Drink through 2025.
Cellar Selection
RP 91
Robert Parker's Wine Advocate
I also tasted two vintages of the single vineyard Tempranillo, including the 2013 Pago Negralada, a plot at 760 meters altitude on deep gravel soils covered with sand. Vinification and aging is similar for most single vineyard bottlings, fermentation in stainless steel with indigenous yeasts with a relatively short maceration time (12 days), followed by malolactic and 18 months aging in new French oak barrels. 2013 was a more challenging vintage for the grape, and the wine shows some more notes from the élevage, from the toasty spectrum of aroma, than in other years. The palate is light to medium-bodied, with some dusty tannins and good freshness. There is less wine here than in 2014. 4,500 bottles and some larger formats were filled in July 2015.
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Abadia Retuerta

Abadia Retuerta

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Abadia Retuerta, Spain
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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.

Tempranillo

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Notoriously food-friendly with soft tannins and a bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions and important throughout most of Spain. Depending on location, it takes on a few synonyms; in Penedès, it is known as Ull de Llebre and in Valdepeñas, goes by Cencibel. Furthermore in Portugal, known as Tinta Roriz, it is a key component both in Port and the dry red wines of the Douro. The New World regions of California, Washington and Oregon have all had success with Tempranillo, producing a ripe, amicable and fruit-dominant style of red.

In the Glass

Tempranillo produces medium-weight reds with strawberry and black fruit characteristics and depending on yield, growing conditions and winemaking, can produce hints of spice, toast, leather, tobacco, herb or vanilla.

Perfect Pairings

Tempranillo’s modest, fine-grained tannins and good acidity make it extremely food friendly. Pair these with a wide variety of Spanish-inspired dishes—especially grilled lamb chops, a rich chorizo and bean stew or paella.

Sommelier Secret

The Spanish take their oak aging requirements very seriously, especially in Rioja. There, a naming system is in place to indicate how much time the wine has spent in both barrel and bottle before release. Rioja labeled Joven (a fresh and fruity style) spends a year or less in oak, whereas Gran Reserva (complex and age-worthy) must be matured for a minimum of two years in oak and three years in bottle before release. Requirements on Crianza and Reserva fall somewhere in between.

GSW5907_2013 Item# 422102