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Artadi Pagos Viejos 2009

Tempranillo from Rioja, Spain
  • RP95
  • WE92
  • WS91
14% ABV
  • RP95
  • RP95
  • RP97
  • RP94
  • RP90
  • RP96
  • WS88
  • RP93
  • W&S91
  • RP96
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14% ABV

Winemaker Notes

An experience to be enjoyed on special occasions, this wine is dark cherry red in color and is both elegant and aromatic. Containing intriguing aromas of dark chocolate, black minerals, cigar box and fresh coconut, this wine is unctuous and elegant with a very long finish.

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate
Things start heating up with the awesome 2009 Pagos Viejos, which is a blend of Juan Carlos's old plots of vine. It demands coaxing from the glass, the broody dark berry, licorice-tinged fruit remaining bashful under a cloak of French oak, but intimating something alluring ten years down the line. The palate is full-bodied with a silky smooth texture, the oak singing from the same hymn sheet as the precocious fruit that is underpinned by super-fine tannins. It offers weightless intensity. The Pagos Viejos has fine symmetry and poise towards the finish with a just a faint tang of Seville orange marmalade on the aftertaste. Everything is in place - just add time. Drink 2018-2030.
WE 92
Wine Enthusiast
Minerally aromas of iodine, charred beef and burnt coffee are dark and smoky. This modern, smooth-bodied Rioja is freindly and complete on the palate, while flavors of dark berries, prune, chocolate and espresso push things in the direction of jammy. This is ripe to the max, with loads of fruit and flavor but a soft structure. Drink through 2020.
WS 91
Wine Spectator
This bold red delivers mouthfilling plum and blackberry flavors, with plenty of espresso and toast from oak. Assertive tannins and a touch of heat add to the drive. A big wine in a modern style.
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Artadi

Artadi

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Artadi, Rioja, Spain
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The Artadi estate was created in 1985 by the dynamic visionary winemaker, Juan Carlos Lopez de la Calle. His objective was to seek and nurture the concept that Tempranillo, when cultivated at high altitude, low-cropped, and from old vines, produces extraordinarily rich and profound wines. This, coupled with specific barrel treatments (with minor American oak influences) produces some of Rioja’s best wines.

Artadi is about purity of extracted fruit with almost Burgundian textures. In fact, critics have often compared these wines to the top wines of Chambolle-Musigny and other top appellations of Burgundy. The key to this level of elegance comes from the cold wines of the Pyrenees which blow from the north. This coupled with moderate temperatures tend to make these wines a study in elegance and power, the iron fist in a velvet glove if you will. They are some of the most extraordinary examples of Tempranillo in the world.

Highly regarded for distinctive and age-worthy red wines, Rioja is Spain’s most celebrated wine region. Made up of three different sub-regions of varying elevation: Rioja Alta, Rioja Alavesa and Rioja Baja. Wines are typically a blend of fruit from all three, although single-zone wines are beginning to gain in popularity. Rioja Alta, at the highest elevation, is considered to be the source of the brightest, most elegant fruit, while grapes from the warmer and drier Rioja Baja produce wines with deep color and higher alcohol, which can add great body and richness to a blend.

Fresh and fruity Riojas labeled, Joven, (meaning young) see minimal aging before release, but more serious Rioja wines undergo multiple years in oak. Crianza and Reserva styles are aged around six months to one year in oak, and Gran Reserva at least two (plus three years in bottle), but in practice this maturation period is often quite a bit longer—up to about fifteen years.

Tempranillo provides the backbone of Rioja red wines, adding complex notes of red and black fruit, leather, toast and tobacco, while Garnacha supplies body. In smaller percentages, Graciano and Mazuelo (Carignan) often serve as “seasoning” with additional flavors and aromas. These same varieties are responsible for flavorful dry rosés.

White wines, typically balancing freshness with complexity, are made mostly from crisp, fresh Viura. Some whites are blends of Viura with aromatic Malvasia, and then barrel fermented and aged to make a more ample, richer style of white.

Tempranillo

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Notoriously food-friendly with soft tannins, modest alcohol, and bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions. It is important throughout Spain as well as in Portugal, where it is known as Tinta Roriz and is an important component of Port wines and the table wines of the Douro region that Port calls home. California, Washington, and Oregon have all had moderate success with Tempranillo, producing a riper, more fruit-forward style of wine.

In the Glass

Tempranillo is often aged in new oak for the integration of spicy, woodsy, and herbal flavors, often with hints of vanilla, coconut, and dill. The grape itself produces medium-weight reds with bright red and black fruit aromas and hints of spice, leather, and tobacco, with no shortage of flavor.

Perfect Pairings

Tempranillo’s modest, fine-grained tannins and bright acidity make it extremely food friendly, pairing 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 system is in place to indicate on the label how much time the wine has spent in both barrel and bottle before release, which is helpful to the consumer trying to determine the style of an unfamiliar wine. Rioja can range from Joven (fresh, fruity, and unoaked) to Gran Reserva (complex and oxidized from extended barrel aging), with Crianza and Reserva in between.

YNG605621_2009 Item# 141573