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Atalaya Laya 2011

Other Red Blends from Spain
  • RP89
14.5% ABV
  • JS92
  • RP90
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14.5% ABV

Winemaker Notes

Garnacha Tintorera is known for its deep color and here it coats the glass and imparts aromas of brooding black fruits, licorice, espresso and pepper. Dense, savory and rich.

Paella, pasta, (noodles, spaghetti, macaroni), vegetables, mushroom, stewed meat, sausage, pork, roast meat, red and/or white meat with sauces, grilled meat, short or medium cheeses.

Blend: 75% Garnacha Tintorera, 25% Monastrell

Critical Acclaim

All Vintages
RP 89
Robert Parker's Wine Advocate
The 2011 Laya does not own quite the same clarity on the nose as the 2010; it is a little creamier with lifted dark plum scents. The palate is medium-bodied with good acidity, the 2011 more elegant and refined than the previous vintage, blessed with fine tannins and tension towards the dark plum and boysenberry finish. Overall, this should turn out to be the better wine.
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Atalaya

Atalaya

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Atalaya, Spain
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The winery was founded in 2003, but the family has 3 generations in vine cultivation. The main building is in the midst of vineyards, so the quality of the grapes remain intact in its short trip from vine to press.

This winery has 25 hectares of vineyards, which use the trellis system and drip-irrigation. The bodega cultivates Tempranillo, Merlot, Cabernet Sauvignon,Monastrell and produces about 50,000 bottles a year. It has 100 oak barrels, 80 American oak and 20 French, as well as stainless steel tanks with a capacity for 125,000 gallons.The premiere wine of this here is the Atalaya Crianza and its can be tasted in a tasting room that offers winery visits.

Known for bold reds, crisp whites and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place primary emphasis on its own native grapes. Though the country’s climate is diverse, it is generally hot and dry. In the center of the country lies a vast, arid plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought.

Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache). Rioja also produces rich, nutty whites from the local Viura grape.

Ribera del Duero is gaining ground with its single varietal Tempranillo wines, recognized for their concentration of fruit and opulence. Priorat, a sub-region of Catalonia, specializes in bold, full-bodied red blends of Garnacha (Grenache), Cariñena (Carignan), and often Syrah and Cabernet Sauvignon. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate.

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.

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 enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. 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.

RPT45970396_2011 Item# 127036