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Bodegas Carmen Rodriguez Carodorum Issos Toro 2006

Tempranillo from Spain
  • RP90
0% ABV
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Winemaker Notes

Dark ruby-colored, it offers a fragrant bouquet of cedar, violet, plum, blueberry, and blackberry. This leads to a supple textured, full-bodied wine with plenty of spicy fruit and enough silky tannin to evolve for 2-3 years. This tasty Toro can be enjoyed now through 2015.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
The 2006 Issos offers up plenty of pepper and baking spices as well as fragrant incense and blackberry aromas. Supple and forward on the palate, the wine offers a big mouthful of fruit buttressed by enough ripe tannin to carry the wine through 2014.
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Bodegas Carmen Rodriguez

Bodegas Carmen Rodriguez

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Bodegas Carmen Rodriguez, Spain
The family of Guiller Diez had been growing grapes in Toro for generations but he is the first formal winemaker in the family. After completing his major in Winemaking, 2003 was the first vintage he created and his wines are already amongst the best in the region.

Practically garage wines, only 21 000 bottles are made. Everything is carefully crafted by hand.

The small Estate has 16 Has in small plots southeast from Toro, particularly the Cascajera Estate. This part of Zamora is one of the very few places in Spain where Phylloxera could never take hold. For their top wine, Carodorum uses only grapes that come from ungrafted vines that are more than 100 years old. Guiller continues to take care of the vines in the same way his ancestors did-- without pesticides or fertilizers; all organic matter is re-used; the soil is plowed without machines; by hand in some cases, the grapes are hand-picked.

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.

Tempranillo

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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.

Perfect Pairings

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.

Sommelier Secret

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.

NRE88844_2006 Item# 108186