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Bodegas Fernandez Rivera Dehesa La Granja 2006

Tempranillo from Spain
  • ST90
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Winemaker Notes

Purity of fruit accompanies concentrated texture and weight, with excellent balance and expression enhanced by two years in bottle prior to release.

Critical Acclaim

ST 90
International Wine Cellar

Dark ruby. Dark berries and cola on the fragrant, oak-spiced nose and in the mouth. Plush and expansive, with good finishing power and late-arriving, harmonious tannins.

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Bodegas Fernandez Rivera

Bodegas Fernandez Rivera

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Bodegas Fernandez Rivera, , Spain
Bodegas Fernandez Rivera
Alejandro Fernández and his wife Esperanza Rivera, having created Tinto Pesquera and Condado de Haza in their native Ribera del Duero, looked farther afield in the Spring of 1998. Offered the opportunity to acquire one of Spain's grandest agricultural estates, they purchased the rundown estate bordering the Guareña River in the province of Zamora, in the heart of one of Spain's earliest-recognized wine regions. Known during the entire 20th-century as "La Granja Valdeguareña de los Moleros" the 1800-acre ranch had been devoted to the breeding of highly regarded fighting bulls, still in operation at the time of purchase. From the 18th through 19th centuries the estate had been a regionally-dominant producer of wine, evidenced by 40,000 square feet of cellars hand-carved by 125 laborers over 17 years. During that time the local wine producing area was known throughout Spain and Europe as Tierra del Vino (Land of Wine). House and ranch compound were renovated and a modern winemaking facility installed, directly over the 17th-century cellars. Alejandro rapidly set to work reconverting the estate to wine production, with 325 acres of old-clone Tempranillo from his vineyards in Ribera del Duero planted by late 2000. As with Fernández wines in Ribera del Duero, the fully-extracted must undergoes malolactic fermentation in new oak, and a meticulous racking and aging program achieves natural clarification. The wines are bottled after two years in the barrel.

Burgundy

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A legendary wine region setting the benchmark for Pinot Noir and Chardonnay worldwide...

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A legendary wine region setting the benchmark for Pinot Noir and Chardonnay worldwide, Burgundy is a perennial favorite of many wine lovers. After centuries of winemaking, the Burgundians have determined precisely which grape clone grows best on which plot of land, determined by the soil type, the elevation, and the angle in relation to the sun—this is a region firmly rooted in tradition and the concept of ‘terroir’ reigns supreme here. Because of the Napoleonic Code requiring equal distribution of property and land among all heirs, vineyard ownership in Burgundy is extremely fragmented, with some growers responsible for just one row or even one vine. This system has led to the predominance of the ‘negociant’—a merchant who purchases fruit from many different growers to vinify and bottle together.

Burgundy’s cool, marginal climate and Jurassic limestone soils are perfect for the production of elegant, savory, and mineral-driven Chardonnay and Pinot Noir with plenty of acidity. Vintage variation is of particular importance here, as weather conditions can be variable and unpredictable. Spring frost and hail are near-universal risks. The Côte d’Or, a long and narrow escarpment, forms the heart of the region, split into the Côte de Nuits to the north and the Côte de Beaune to the south. The former is home to many of the world’s finest Pinot Noir wines, while Chardonnay plays a much more prominent role in the latter, though outstanding red, white, and rosé are all produced throughout. Other key appellations include the Côte Chalonnaise, home to great value Pinot Noir and sparkling Crémant de Bourgogne; the Mâconnais, producing soft and round inexpensive Chardonnay; and Chablis, the northernmost region of Burgundy and an acidity-lover’s Chardonnay paradise.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow...

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

WWH130318_2006 Item# 126566

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