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Bodega Rejadorada Reja 2016
The freshness of this young wine perfectly pairs with pizzas, pasta and creamy or semi-cured cheeses. Positive evolution in bottle for the next 3 years.
Blend: 85% Tinta de Toro, 15% Garnacha
The technical director for Rejadorada, Jose Ignacio "Chenco", is the chief oenologist for all of the bodegas within La Yunta de Castilla y Leon. He is a well respected figure in the Spanish wine industry for his vast knowledge of the Toro region, as well as his many years educating the budding stars of the Spanish wine scene at the University of Valladolid. With the pedigree of old vine fruit and sound enology, Bodega Rejadorada produces wines with great intensity and finesse. Their power and elegance have said to be similar to some of the best wines of Priorat. Rejadorada captures the true essence of the Toro region.
Spain's remote, high elevation wine zone between the regions of Bierzo and Ribera del Duero produces intense, full-bodied reds made from Tempranillo, locally called Tinta de Toro. This local variant has adapted to the region’s climatic extremes and recognizing its potential, top producers from Ribera del Duero and Rioja have invested heavily in its vineyards.
Notoriously food-friendly with soft tannins and a bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions and important throughout most of Spain. Depending on location, it takes on a few synonyms; in Penedès, it is known as Ull de Llebre and in Valdepeñas, goes by Cencibel. Furthermore in Portugal, known as Tinta Roriz, it is a key component both in Port and the dry red wines of the Douro. The New World regions of California, Washington and Oregon have all had success with Tempranillo, producing a ripe, amicable and fruit-dominant style of red.
In the Glass
Tempranillo produces medium-weight reds with strawberry and black fruit characteristics and depending on yield, growing conditions and winemaking, can produce hints of spice, toast, leather, tobacco, herb or vanilla.
Tempranillo’s modest, fine-grained tannins and good acidity make it extremely food friendly. Pair these with a wide variety of Spanish-inspired dishes—especially grilled lamb chops, a rich chorizo and bean stew or paella.
The Spanish take their oak aging requirements very seriously, especially in Rioja. There, a naming system is in place to indicate how much time the wine has spent in both barrel and bottle before release. Rioja labeled Joven (a fresh and fruity style) spends a year or less in oak, whereas Gran Reserva (complex and age-worthy) must be matured for a minimum of two years in oak and three years in bottle before release. Requirements on Crianza and Reserva fall somewhere in between.