Azul y Garanza Seis 2015 Front Label
Azul y Garanza Seis 2015 Front LabelAzul y Garanza Seis 2015 Front Bottle Shot

Azul y Garanza Seis 2015

  • RP90
750ML / 14.5% ABV
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750ML / 14.5% ABV

Winemaker Notes

The naturally low yields and small berry size lead to fantastically concentrated fruit while maintaining structure and acidity. Notes of black fruits are embellished with chocolate and a delicious light toasted note. A smooth, rounded palate with layers of ripe tannins and full flavors. Built to last - the wine will continue to improve in bottle over time.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
The 2015 Seis de Azul y Garanza is mostly Merlot with some 5% Cabernet Sauvignon, from hand-harvested grapes fermented in concrete vats with indigenous yeasts and matured in French, American and Hungarian oak barrels for 12 months. It has a subtle nose mixing red and black fruit, some balsamic and spicy flavors and aromas, and a pleasant, sleek mouthfeel. The dusty tannins call for some food.
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Azul y Garanza

Azul y Garanza

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Azul y Garanza, Spain
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Built between 1940 and 1960, and partly underground, the Azul y Garanza bodega consists of small concrete tanks with capacities between 4,000 and 20,000 liters, giving a total capacity of 200,000 liters. The result is an ideal separation, during production, of the grapes according to different soils and grapes varietals. This is a fundamental ingredient in the quality of the bodega's wines. It is in this way that Azul y Garanza wines are able to express the terroir in a natural manner. To obtain this they use indigenous natural yeast of the grape during the fermentation. Also, the bottling of the wine occurs after a light clarification and without filter. In addition, the quality and origin of the oak is studied carefully.
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Just north of Spain’s famous Rioja region, Navarra excels in the production of full and fruit-dominant reds and good quality, dry rosés. Garnacha holds most of the land under vine, with Tempranillo coming in second place.

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

Tasting Notes for Bordeaux Blends

Bordeaux Blends are dry, red wines and generally have aromas and flavors of black currant, black cherry plum, graphite, cedar and violet. Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines, modeled after the Right Bank, are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure.

Perfect Food Pairings for Bordeaux Blends

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.

Sommelier Secrets for Bordeaux Blends

While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

SPRVKYGSES15C_2015 Item# 527841

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