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New Customers Save $30* with code SEPTNEW
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Bodegas Castejon Nobul Red 2002
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.
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 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.
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.
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.
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.
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.