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Bodegas Cepa 21 Hito 2009

Tempranillo from Ribera del Duero, Spain
  • RP90
14% ABV
  • WS90
  • W&S91
  • WS90
  • RP90
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14% ABV

Winemaker Notes

Cherry red color covered with clear violets around the rim. The nose is very intense and complex. Red fruits of raspberry and strawberry, black ones of blackcurrant, mulberry and blackberry. Elegant fine oak, subtly toasted with notes of black licorice. Fleshy with sweet tannins that give volume, and with a long aftertaste.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
The 2009 Hito is 100% Tinto Fino (Tempranillo) aged for 8 months in large French oak. It sports the rich fruit of the great 2009 vintage along with enticing aromas of cedar, mineral, tapenade, violets, and blackberry jam. Savory, ripe, and balanced in the mouth, it is an excellent value...
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Bodegas Cepa 21

Bodegas Cepa 21

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Bodegas Cepa 21, Ribera del Duero, Spain
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Bodegas Cepa 21 is the new ambitious project headed by the Moro family, the owners of Bodegas Emilio Moro, one of the most emblematic wineries in the Ribera del Duero. The aim of this project has been to build a modern, functional, minimalist new winery drawing on the savoir faire acquired over the years by several generations of the Moro family in the making of modern-style wines.

The Moro brothers, José and Javier, wanted to bring some of their best friends into the project and get them to experience some of the thrills and excitement of being part of the world of wine.

The winery, which nestles in the middle of fifty hectares (around 124 acres) of its own Tinto Fino vines (the purest Tempranillo clone), is modern and equipped to bring out the very best of one of the finest varietals in the world.

Ribera del Duero

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Ribera del Duero is located in northen Spain’s Castilla y León region, just a 2-hour drive from Madrid. While winemaking in this area goes back more than 2000 years, it was in the 1980s that 9 wineries applied for and were granted Denominación de Origen (D.O.) status. Today, more than 300 wineries call Ribera del Duero home, including some of Spain’s most iconic names.

Notable Facts Ribera’s main grape variety, Tempranillo, locally know as Tinto Fino, is perfectly suited to the extreme climate of the region, where it must survive scorching summers and frigid winters. Low yields resulting from conscientious tending to old vines planted in Ribera’s diverse soils types, give Ribera wines a distinctive depth and complexity not found in other Tempranillos. Rich and full-bodied, the spice, dark fruit and smoky flavors in a bold Ribera del Duero will pair well with roasted and grilled meats, Mexican food and tomato-based sauces.

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.

TMPHITO_2009 Item# 117215