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Bodegas y Vinedos Maurodos Prima 2009

Tempranillo from Toro, Spain
  • RP90
14.5% ABV
  • WS90
  • WE91
  • WS90
  • RP91
  • RP90
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14.5% ABV

Winemaker Notes

A wonderfully complete vintage with a lot of everything. Prima 2009 is expressive, mature, and powerful, but accessible with melted tannins and precise fruit.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
The purple-colored 2009 Prima is made up of 90% Tinta de Toro and 10% Garnacha aged for 12 months in seasoned French oak prior to bottling without filtration. Earthy minerals, espresso, truffle, licorice, and blackberry aromas lead to a ripe, dense, sweetly-fruited, layered wine lacking only complexity. Give it 1-2 years to fill out and drink it through 2021.
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Bodegas y Vinedos Maurodos

Bodegas y Vinedos Maurodos

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Bodegas y Vinedos Maurodos, Toro, Spain
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Bodegas y Vinedos Maurodos owns 55 hectares in the villages of Villaester and San Roman de Hornija, planted mainly with Tinta de Toro, which come from the same family as Tempranillo, but adapted to Toro over centuries. This adaptation has lead to smaller berries which in turn lead to deeper color and more intense aroma and structure than typical of Tempranillo from other regions. It is possible to separate two different soil areas, in Villaester the soil has sand and clay with some gravels, while in San Roman the soil is more stony. Grapes mature sooner in San Roman than Villaester. The vines range in age up to 70 years old and are pruned to grow as bushes rather than on vertical trellises. On the vines the grapes hang low under a rounded canopy of leaves that protects them from scorching summer temperatures. This type of pruning concentrates the flavor of the grapes as it naturally limits the yield of grapes for each vine.

Spain's remote, high elevation wine zone between the regions of Bierzo and Ribera del Duero produces intense, full-bodied reds made from Tempranillo, locally called Tinta de Toro. This local variant has adapted to the region’s climatic extremes and recognizing its potential, top producers from Ribera del Duero and Rioja have invested heavily in its vineyards.

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.

CNW12750_2009 Item# 116291