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Alto Almanzora Este 2009

Other Red Blends from Spain
  • RP87
14% ABV
  • RP89
  • RP90
  • RP90
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14% ABV

Winemaker Notes

The mountainous area from which Este is grown enjoys more than 3,000 hours of sunshine per year, providing optimal ripening conditions during the day while a 20 degree drop at night grants the necessary acidity and balance. Este is represented by a pregnant mare - a symbol of fertility that has blessed the estate's fields for thousands of years. Consulting Winemaker Rafael Palacios' skillful hand working behind the scenes is abundantly clear - and the result is a stunning wine.

Blend: 47% Monastrell, 23% Tempranillo, 12% Syrah, 6% Garnach, 6% Merlot, and 6% Cabernet Sauvignon

Critical Acclaim

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RP 87
Robert Parker's Wine Advocate
Bodegas Alto Almanzora' 2009 Este is a blend of 50% Monastrell with the balance Tempranillo, Garnacha, Syrah, Cabernet Sauvignon, and Merlot aged for 6 months in American oak. Mineral, black fruit, espresso, and brier notes inform the nose of this spicy, savory, nicely proportioned effort. It is a very good value for drinking over the next 2-3 years.
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Alto Almanzora

Alto Almanzora

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Alto Almanzora, Spain
From the ancient mountains of Andalucía - land that has been cultivated throughout history by Phoenicians, Greeks, Romans and Muslims - lies this categorically modern winery with state of the art facilities and stunning architecture. Este is represented by a pregnant mare - a symbol of fertility that has blessed the estate's fields for thousands of years. Consulting Winemaker Rafael Palacios' skillful hand working behind the scenes is abundantly clear - a stunning wine for an even more stunning price.

Known for bold reds, crisp whites, and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place the primary emphasis upon its own native grapes. Though the country’s climate is diverse, it is generally warm to hot. In the center of the country lies a vast, dry plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought. Because of its location on the Iberian Peninsula, many of Spain’s wine regions are located on or near the milder coast, either of the Bay of Biscay to the north, the Atlantic Ocean to the northwest, or the Mediterranean sea to the south and east. Each of these regions has its own unique soil, climate, and topography, as well as principal grape varieties.

In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate, though elsewhere the most popular wines are generally red. Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache), as well as rich, nutty whites from Viura. Ribera del Duero produces opulent, fruity, top-quality wines from almost exclusively Tempranillo. Priorat, a sub-region of Catalonia, blends Garnacha with Cariñena (Carignan) to make bold, full-bodied wines with a hint of earthiness. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. 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. Since the 1990s, international varieties like Cabernet Sauvignon, Merlot, and Sauvignon Blanc have been steadily increasing in importance in several regions.

Other Red Blends

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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 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 create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high 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.

WAL465031_2009 Item# 116672