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Alto Moncayo Veraton 2009

Grenache from Spain
  • RP92
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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

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.

Known for bold reds, crisp whites, and distinctive sparkling and fortified wines...

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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 White Blends

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With hundreds of white grape varieties to choose from...

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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 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.

BOS30082118_2009 Item# 113847

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