Atalaya Laya 2011 Front Label
Atalaya Laya 2011 Front Label

Atalaya Laya 2011

  • RP89
750ML / 14.5% ABV
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750ML / 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

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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
Atalaya Winery Image
Bodegas Atalaya was founded in 2007 by the Gil Family with the focus on producing wines from Garnacha Tintorera and Monastrell, the area’s most emblematic grape varieties. Since the first vintage, the goal has been to reflect the character and genuine essence of the land and the grape.

The winery and vineyards are located in the eastern part of Albacete, between Valencia, Alicante and Murcia, a transitional zone between the Castillian meseta (plateau) and the Mediterranean Sea. The vineyards are located on poor soils, rich in limestone, at an altitude of 2300-3300 ft. The area has a continental climate with very low rainfall (less than 14 inches/year) which creates the perfect conditions to keep yields low, lending to high quality fruit with great concentration of color and flavor. The vineyards are all dry farmed without the use of pesticides or herbicides.

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Spanish

Red Wine

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Known for its bold, heady, rustic and age-worthy red wines, Spain is truly a one-of-a-kind wine-producing nation. A great majority of the country is hot, arid and drought-ridden, and since irrigation has only been recently introduced and (controversially) accepted, viticulture has sustained—and flourished—only through a great understanding of Spain’s particular conditions. Large spacing between vines allows each enough resources to survive and as a result, the country has the most acreage under vine compared to any other country, but is usually third in production.

Most planted and respected is Tempranillo, the star of Spain’s Rioja and Ribera del Duero regions. Priorat specializes in bold red blends, Jumilla has gained global recognition for its single varietal Monastrell and Utiel-Requena has garnered recent attention for its reds made of Bobal.

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RPT45970396_2011 Item# 127036

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