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Bodegas Castejon Nobul Red 2003

Tempranillo from Spain
    0% ABV
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    0% ABV

    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.

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    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.

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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.

    WBO30027356_2003 Item# 80508