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Bodegas Sierra Salinas Mira 2000

Other Red Blends from Rioja, Spain
  • RP93
0% ABV
  • JS93
  • RP91
  • RP93
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Winemaker Notes

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
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Bodegas Sierra Salinas

Bodegas Sierra Salinas

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Bodegas Sierra Salinas, Rioja, Spain
Image of winery
In 2000 the Castano family acquired and re-organized old vineyards located at the foot of the Sierra Salinas Mountains, between the provinces of Murcia and Alicante, and built the Bodegas Sierra Salinas. The vineyards are situated at diverse altitudes with a range of soil types and arid micro-climates characterized by cold winters and warm summers.

Five different grape varieties are grown on the property including: non-irrigated Monastrell bush vines (50% of the total density of the plantation) and irrigated Cabernet Sauvignon, Garnacha Tintorera and Petit Verdot.

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.

HNYBSSCMA00C_2000 Item# 60239