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Alto Moncayo Veraton 2009

Grenache from Spain
  • RP92
  • JS93
  • RP91
  • RP92
  • WS90
  • RP93
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Winemaker Notes

Inky purple. A heady bouquet evokes ripe red berries, anise, mocha and pungent fresh flowers. Supple and sweet on entry, then more structured in the middle, offering deep, mineral-accented dried strawberry and cherry liqueur flavors. Takes a spicy turn on the long, sappy finish, which echoes the pure red berry qualities.

Critical Acclaim

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RP 92
The Wine Advocate

This outstanding winery, whose top end wines are made under the auspices of the well-known Australian winemaker, Chris Ringland, also produces this reasonably priced 2009 Veraton from 100% Grenache. Aged 17 months in a combination of French and American oak, and bottled unfiltered, it reveals good minerality from the vineyard’s slate and clay soils. Soft, round and full-bodied with an expansive, fleshy mouthfeel as well as plenty of red and black fruits, this terroir-driven red exhibits some oak, but it is well-integrated and reasonably subtle.

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Alto Moncayo

Alto Moncayo

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Alto Moncayo, , Spain
Alto Moncayo
Bodegas Alto Moncayo is a joint venture of Jorge Ordonez, Bodegas Borsao and others, in conjunction with Chris Ringland. It is located in the town of Bulbuente (Zaragoza) Spain and the Denominacion Campo de Borja. 62 hectares (153.2 acres) of old clone Garnacha vines are planted ont he hillside vineyards oriented to the southwest. With vineyards located in three villages, a few of the vineyards are terraced. The winery possesses very unique soils of red clay (indicative of being rich in iron) mixed with red slate. Because of its hillside location the soils are very poor in organic matter and shallow. A few sites have calcareous soil. Nighttime during the summer brings cool temperatures to moderate the growing season and there is scant rainfall. The youngest vines of Alto Moncayo are 35 years old and the oldest vineyards are over 90 years old. Their focus is exlusively on Garnacha.

Home to some of the world’s finest and longest-lived sweet and dry white wines, the Mosel is a region of Germany formerly known as Mosel-Saar-Ruwer—named thusly for the three rivers that flow through its dramatic valleys. Geology, climate and topography are paramount here, and the wines produced communicate a distinct sense of place. In addition to being prized for their heat-retaining properties, slate-based soils lend a stony minerality to the wines, contributing to some of the most recognizable terroir in the world. Cool temperatures necessitate the use of the region’s rivers to reflect heat onto the vineyards, and the best wines are made from sites with south or southwest facing slopes to receive sufficient direct sunlight for ripening. The breathtakingly steep slopes that straddle the river banks cannot be worked by machine, contributing to a high cost of labor (and treacherous working conditions).

Riesling is by far the most important and prestigious grape of the Mosel, grown on approximately 60% of the region’s vineyard land—typically the sites that provide the best combination of sunlight, soil type, and altitude. These wines, dry or sweet, are distinguished by marked acidity, low alcohol, and intense flavors of wet stone, citrus, and stone fruit. With age, a pleasing aroma of petroleum often develops. The lesser plots are mainly planted with lower-maintenance but relatively neutral varieties like [Müller-Thurgau] and other German crosses, but Spätburgunder (Pinot Noir) and Weissburgunder (Pinot Blanc) can perform quite well here.

Riesling

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A regal variety of incredible purity and precision, Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining easily identifiable typicity. This versatile grape can be just as enjoyable dry or sweet, young or old, still or sparkling, and can age longer than nearly any other white variety. Riesling is best known in Germany and Alsace, and is also of great importance in Austria. The variety has also been particularly successful in Australia’s Clare and Eden Valleys, New Zealand, Oregon, Washington, cooler regions of California, and the Finger Lakes in New York.

In the Glass

Riesling is low in alcohol, with high acidity, steely minerality, and stone fruit, spice, citrus, and floral notes. At its ripest it leans towards juicy peach and nectarine, and pineapple, while in cooler climes it is more redolent of meyer lemon, lime, and green apple. With age, Riesling can become truly revelatory, developing unique, complex aromatics, often with a hint of gasoline.

Perfect Pairings

Riesling is very versatile, enjoying the company of sweet-fleshed fish like sole, most Asian food, especially Thai and Vietnamese (bottlings with some residual sugar and low alcohol are the perfect companions for dishes with substantial spice), and freshly shucked oysters. Sweeter styles work well with fruit-based desserts.

Sommelier Secret

It can be difficult to discern the level of sweetness in a Riesling, and German labeling laws do not make things any easier. Look for the world “trocken” to indicate a dry wine, or “halbtrocken” or “feinherb” for off-dry. Some producers will include a helpful sweetness scale on the back label—happily, a growing trend.

BOS30082118_2009 Item# 113847

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