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Bodegas Castejon Nobul Red 2002

Tempranillo from Spain
    0% ABV
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    Winemaker Notes

    Situated in the Southeast portion of Madrid, the vineyards are located in the Arganda del Ray subzone. The continental climate brings extreme temperatures in the winter and in the summer. Rainfall is scarce in the area. The extreme summer temperatures facilitate the growth of grapes rich in sugar and with nice natural acidity. The soils sit atop a clay subsoil with a limestone component.

    Fresh aromas of red and violet fruits lead into flavors of berries, plums, spice and vanilla, all integrated with subtle sweet oak and a nice acidity and wrapped up with a long silky finish full of fruit.

    Critical Acclaim

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    Bodegas Castejon

    Bodegas Castejon

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    Bodegas Castejon, Spain
    In 1959, Miguel Castejon started his winery on the outskirts of Madrid in the small town of Arganda del Rey. He was one of the first in this region to bottle his own wines. For a long time, all the grapes produced in this region were sold to wineries in the neighboring region of La Mancha. Miguel saw they had good enough quality to bottle their own wines. As a result, he started his own winery.

    Bodegas Castejon is located in the viticultural region that is known today as Vinos de Madrid. Before they recieved this appellation status, they fell into the larger appellation of La Mancha. However, in 1990, the separate status of Vinos de Madrid was granted, and the wines could finally be recognized for thier own distinctive qualities. The traditional verietals of the region are Tempranillo and Malvar. However, Bodegas Castejon was the first to experiment with Cabernet Sauvignon. They are excited about the future prospects of these grapes as the vines yield better fruit with age. They have also started reducing yields in many of their vineyards to produce more concentrated fruit. Today Miguel's son, Miguel J. Castejon, is following in his father's footsteps as a wine producer. Both father and son work side by side in running the winery as it moves towards the future.

    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.

    Tempranillo

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    Notoriously food-friendly with soft tannins, modest alcohol, and bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions. It is important throughout Spain as well as in Portugal, where it is known as Tinta Roriz and is an important component of Port wines and the table wines of the Douro region that Port calls home. California, Washington, and Oregon have all had moderate success with Tempranillo, producing a riper, more fruit-forward style of wine.

    In the Glass

    Tempranillo is often aged in new oak for the integration of spicy, woodsy, and herbal flavors, often with hints of vanilla, coconut, and dill. The grape itself produces medium-weight reds with bright red and black fruit aromas and hints of spice, leather, and tobacco, with no shortage of flavor.

    Perfect Pairings

    Tempranillo’s modest, fine-grained tannins and bright acidity make it extremely food friendly, pairing 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 system is in place to indicate on the label how much time the wine has spent in both barrel and bottle before release, which is helpful to the consumer trying to determine the style of an unfamiliar wine. Rioja can range from Joven (fresh, fruity, and unoaked) to Gran Reserva (complex and oxidized from extended barrel aging), with Crianza and Reserva in between.

    CVI987206_2002 Item# 80595