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Bodegas Vizcarra Ramos Roble 2007

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

    Winemaker Notes

    A fruit driven wine that offers a great price-quality ratio. In the mouth it is full of luscious fruits, soft tannins and the complexity proper of its oak aging.

    Critical Acclaim

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    Bodegas Vizcarra

    Bodegas Vizcarra

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    Bodegas Vizcarra, Spain
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    Bodegas Vizcarra Ramos was founded by Juan Carlos Vizcarra in 1991. They own 64 acres (26 hectares) of vineyards in the town of Mambrilla and Roa in Burgos.

    What makes Vizcarra wines unique? For one, Juan Carlos Vizcarra's passion, determination and commitment are evident in these very elegant and complex wines.He is also one of a handful of genuine pioneer "garagistes" (small production winemaking) in the Ribera del Duero. Juan Carlos' Commitment to small production wines and gravity feed vinification results in genuine wines of purity and balance.

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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.

    MNS83100071_2007 Item# 98275