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Bodegas Martinez Payva Tempranillo 2002

    750ML / 0% ABV
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    750ML / 0% ABV

    Winemaker Notes

    Vineyards
    The grapes for these wines are sourced from the 300 hectares of vineyards at the winery. The nutrient-rich soil helps produce grapes that ripen with intense flavor. Westerly winds from the Atlantic Ocean bring between 350 and 450 ml of rainfall a year, producing a very high quality of grapes. The Payva family uses new technologies in winemaking and pioneers in the growth of new grape varietals. Bodegas Martinez Payva utilizes a mix of tradition and technology in order to create quality products showing the best of both worlds.

    Tasting Notes
    Intense red in color with violet undertones. Aromas of red berries and chocolate lead into flavors of vanilla and toast.

    Critical Acclaim

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    Bodegas Martinez Payva

    Bodegas Martinez Payva

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    Bodegas Martinez Payva, Spain
    Located in Southwest Spain, Bodegas Martinez Payva is a family owned winery that has been under family control for five generations. Today, six brothers run the winery and share a passion for the quality of the wine produced there.

    The grapes for these wines are sourced from the 300 hectares of vineyards at the winery. The nutrient-rich soil helps produce grapes that ripen with intense flavor. Westerly winds from the Atlantic Ocean bring between 350 and 450 ml of rainfall a year, producing a very high quality of grapes. The Payva family uses new technologies in winemaking and pioneers in the growth of new grape varietals. Bodegas Martinez Payva utilizes a mix of tradition and technology in order to create quality products showing the best of both worlds.

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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.

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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.

    Tasting Notes for Tempranillo

    Tempranillo is a dry, red wine and produces medium-weight reds with strawberry and black fruit characteristics. Depending on growing conditions and winemaking, it can produce hints of spice, toast, leather, tobacco, herb or vanilla.

    Perfect Food Pairings for Tempranillo

    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 Secretsfor Tempranillo

    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 in between.

    YNG335020_2002 Item# 61826

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