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Bodegas O. Fournier Alfa Spiga 2006

Tempranillo from Ribera del Duero, Spain
  • WE94
  • RP90
  • WS90
14.5% ABV
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14.5% ABV

Winemaker Notes

Sweet, red-berry fruit. Fresh, minereal acidity, concentrated, sweet red fruit. Depth and complexity, integrated oak, powerful-yet polished tannins. Persistent length.

Critical Acclaim

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WE 94
Wine Enthusiast
A fine and intricate heavyweight that blends power and ripeness with complexity and class. Quality leather, spice, toast and dark berry aromas set up a structured, grippy palate with generous black fruit flavors, tobacco notes and chewy tannins. Long, sweet and rewarding on the finish. Drink now through 2016.
RP 90
Robert Parker's Wine Advocate
The 2006 Alfa Spiga is very pure and feminine on the nose compared to the previous two vintages, perhaps a little more Burgundian? The palate is medium-bodied with very smooth tannins and a generous, sweet finish that does not quite have the same complexity as the 2004 or 2005. Drink 2014-2022.
WS 90
Wine Spectator
This polished red delivers coffee, licorice and cola notes that frame a core of black cherry and earth. This has muscular tannins, but stays fresh and clean through the smoky finish.
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Bodegas O. Fournier

Bodegas O. Fournier

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Bodegas O. Fournier, Spain
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The winery´s objective is to produce high quality wines using grapes from our vineyards with a total production of 250,000 bottles from a current 80,000 bottles. Marian Santamaría is responsible for producing the wine. José Spisso, Head Winemaker for the Group, assists her during his trips to the Ribera del Duero winery.

The main asset of the winery is its vineyard. The estate has 105 Has. of which 60 are planted with vines. The main variety is Tinta del País (tempranillo) with one Ha. of Merlot. The estate is within the Ribera del Duero D.O.

The soils at Finca El Pinar, are mostly pebblestone coming from the nearby Duero river. There are also certain parts of the estate with sandy soils. At between 60-100 cm., there is a clay layer that allows water retention from rainfall. The soil is extremely poor in organic material and with excellent drainage. Pebblestones also allow for better maturity of the grapes through heat radiation during the night time.

In light of the poorness of the soil, the age of the vineyard, the plant density and the pruning, yields never exceed 3,000 kg. per Ha. Our objective is to maintain them at 2,000 kg. per Ha.

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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.

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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.

HNYBFOASP06C_2006 Item# 133279