Alvear Tres Miradas Para de Rio Frio 3er Ano 2016  Front Label
Alvear Tres Miradas Para de Rio Frio 3er Ano 2016  Front LabelAlvear Tres Miradas Para de Rio Frio 3er Ano 2016  Front Bottle Shot

Alvear Tres Miradas Para de Rio Frio 3er Ano 2016

  • V93
750ML / 13% ABV
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750ML / 13% ABV

Winemaker Notes

The wine is aged in tinaja for eight months under the velo de flor, at which point it is racked into 2nd Criadera Fino casks and aged on used Fino lees for two years before being bottled fined and unfiltered.

Critical Acclaim

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V 93
Vinous
Bright gold. Smoke- and mineral-accented aromas of poached pear, orange pith and beeswax, along with a nutty flourish. Chewy and densely packed, offering powerful dried orchard and pit fruit flavors, a touch of honeycomb and building spiciness. Finishes very long and salty, with resonating minerality and a hint of chamomile.
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Alvear

Alvear

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Alvear, Spain
Alvear  Winery Image
Alvear S.A. was established by Don Diego de Alvear in 1729, and since that time has remained under control of the Alvear family. This is the oldest winery in the region and its fino is today one of the three most popular fino wines in Spain. Located in the town of Montilla, in the province of Cordoba, in the interior of Andalucia. Grapes are sourced from their own vineyards, of 307.2 acres. They also buy grapes and wines from local growers. The area is dominated by small parcels. The terrain is formed by undulating hills and slopes of a singular whitish color. There are two basic types of soil: Albero and Arenas. Albero is a whitish, chalky soil, found on the higher ground in the Sierra de Montilla and Moriles Alto, both of which are classified as superior zones and produce finos of good, clean character. This type of soil is highly absorbent and can supply the vines with needed water during the long, dry summers. The sun bakes the surface to a hard crust, reflecting the heat and preventing the moisture from evaporating. Arenas is found in the Ruedos made up of largely sand, with some stony clay and a small proportion of limestone. The climate is Southern continental, with hot summers, reaching at times temperatures of 120°F, resulting in early harvests. The temperature drops sharply at night, cooling the fermenting musts. Winters are cold.
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Montilla-Moriles is a DO wine zone in Andalucia, in southern Spain, just south of Córdoba city but inland from the coast. Historically the wines of Montilla-Moriles made their way into the sherries made in Jerez. But once it was awarded DO status in 1945, Montilla-Moriles began to establish its own identity. The chalky and sandy soils combined with extremely hot temperatures are best to produce Pedro Ximénez, which accounts for nearly three quarters of the region’s production, some of which is still legally sold to Jerez and Málaga producers. The unique conditions of Montilla-Moriles allow for Pedro Ximénez to be bottled also in the Vinos Dulces Naturales (naturally sweet) style, a non-fortified style for which the region is recognized.

Muscat and Lairén are also produced for blending. Palomino is not suited to the extreme conditions of the area.

The basic types of Montilla-Moriles DO wines include young fruity wines, aged (crianza) wines, and generosos, which are aged in a solera system similar to those in Jerez. The resulting styles of generosos, simply known as, Montilla, while similar to sherry, perhaps display a bit less finesse given they are aged away from the cooling effects of the Atlantic.

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The grape with the coolest name and some of the greatest fame in the wine-growing world, Pedro Ximénez is responsible for a handful of radically different wine styles. A white variety grown in Andalucia, Spain, it is primarily used in the production of sweet, late harvest Sherry as well as for crisp, dry whites. Somm Secret—It is also grown in New South Wales, Australia to produce the rich and golden McWilliam’s Pedro Sauterne and in Chile for Pisco production as well as a lovely varietal dry white from the Elqui Valley.

PRG159348_16_2016 Item# 788655

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