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Bodega El Angosto La Tribu 2010

Other Red Blends from Spain
  • RP90
13.5% ABV
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13.5% ABV

Winemaker Notes

Deep red colour. In the nose, you will find notes of ripe red fruits ans spices. Full-bodied, nicely acidid and fruity in the mouth, roundes and full of chararcter.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
The entry-level 2010 La Tribu is made up of equal parts Monastrell, Garnacha, and Syrah aged in oak for 4 months. Aromas of meat, game, underbrush, blackberry, and blueberry are followed by a succulent, impeccably balanced, friendly wine that offers outstanding value. Drink it over the next 3-4 years.
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Bodega El Angosto

Bodega El Angosto

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Bodega El Angosto, Spain
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Bodega El Angosto belongs to the Chamber family and is located in the Finca Santa Rosa, inside an old bodega from the nineteenth century. The vineyards are located on two farms: Santa Rosa and El Angosto.

The vineyards are nestled in hillside soils, calcareous and poor in organic matter. The goal of Bodega El Angosto is to develop Mediterranean wines, elegant and concentrated, while respecting the land.

Known for bold reds, crisp whites, and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place the primary emphasis upon its own native grapes. Though the country’s climate is diverse, it is generally warm to hot. In the center of the country lies a vast, dry plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought. Because of its location on the Iberian Peninsula, many of Spain’s wine regions are located on or near the milder coast, either of the Bay of Biscay to the north, the Atlantic Ocean to the northwest, or the Mediterranean sea to the south and east. Each of these regions has its own unique soil, climate, and topography, as well as principal grape varieties.

In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate, though elsewhere the most popular wines are generally red. Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache), as well as rich, nutty whites from Viura. Ribera del Duero produces opulent, fruity, top-quality wines from almost exclusively Tempranillo. Priorat, a sub-region of Catalonia, blends Garnacha with Cariñena (Carignan) to make bold, full-bodied wines with a hint of earthiness. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. 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. Since the 1990s, international varieties like Cabernet Sauvignon, Merlot, and Sauvignon Blanc have been steadily increasing in importance in several regions.

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 create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. 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.

HIH0001_2010 Item# 111367