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Bodegas Martinez Corta Soros 80/10/10 2007

Other Red Blends from Rioja, Spain
  • RP90
13.5% ABV
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13.5% ABV

Winemaker Notes

80% Tempranillo, 10% Graciano and 10% Garnacha, fermented with the natural yeast and aged nearly two years in fine grained new French oak. Manually harvested from estate vineyards over 40 years of age in the Rioja Alta villages of Uruñuela, Cenicero and San Asensio.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
The purple-colored 2007 Soros 80/10/10 is a modern style of Rioja with savory, spicy black fruits, a bit of complexity and enough structure to evolve for another 1-2 years. This nicely proportioned, well-priced offering will continue to provide pleasure through 2019.
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Bodegas Martinez Corta

Bodegas Martinez Corta

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Bodegas Martinez Corta, Rioja, Spain
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Bodegas Martínez Corta is located in Uruñuela, in the heart of Rioja Alta. Viticulturalists for generations, the decision was made over fifty years ago to produce quality wines. Since the 1960s Martínez Corta has consistently been the most important wine estate in Uruñuela, elaborating in a medieval cellar that has remained a part of the estate.


The estate includes 225 acres of old-vine Tempranillo, located in Uruñuela, Cenicero and San Asensio, all head-pruned and with a minimum age of 40 years. Vineyard parcels are typically located on high slopes poor in organic materials, maintaining elegance and minerality in the wines.


A gravity-flow bodega was designed to produce fully extracted, fruit-driven wines expressing the complexity and velvet palate of the noble Tempranillo variety. Martínez Corta ‘Cepas Antiguas’ is a remarkable value from old-vines with little or no oak influence.

Highly regarded for distinctive and age-worthy red wines, Rioja is Spain’s most celebrated wine region and also home to whites of equivalent quality but lesser renown. Made up of three different sub-regions of varying elevation—Rioja Alta, Rioja Alavesa, and Rioja Baja—wines are typically a blend of fruit from all three, although single-zone wines are beginning to gain in popularity. Rioja Alta, at the highest elevation, is considered to be the source of the brightest, most elegant fruit, while grapes from the warmer and drier Rioja Baja produce wines with deep color and high alcohol which mainly serve to add body to a blend. While fresh and fruity Riojas labeled “Joven” undergo minimal aging before release, a hallmark of more serious Rioja wines is the aroma and flavor of new oak—traditionally American, which imparts characteristics of dill, coconut, vanilla, and spice to the wine. Tighter-grained, subtler French oak, however, is becoming increasingly common. Crianza and Reserva styles are aged at least one year in oak, and Gran Reserva at least two, but in practice this maturation period is often quite a bit longer—up to about fifteen years.

Tempranillo provides the backbone of Rioja red wines, providing complex notes of red and black fruit, leather, and tobacco, while Garnacha supplies body and alcohol. In smaller percentages, Graciano and Mazuelo often serve as “seasoning” with additional flavors and aromas. These same varieties are responsible for flavorful dry rosés. White wines are made mostly from crisp, fresh Viura, which is usually blended with aromatic Malvasia and weighty Garnacha Blanca. White Rioja has traditionally been made in a nutty, oxidative style, though a bright, unoaked version is currently in vogue.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

PRE54BMCST07750_2007 Item# 115673