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New Customers Save $30 off $100+* with code AUGNEW30
New Customers Save $30* with code AUGNEW30
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Carmelo Rodero Reserva 1996
Today Rodero’s vineyard holdings cover 81 hectares with 90 percent planted with Tinto del Pais (Tempranillo) and 10 percent with Cabernet Sauvignon. One of Rodero’s best vineyard sites is on prime Ribera del Duero soil and has uncannily similar attributes to Chateauneuf-de-Pape; football-size rocks covering the 24 acre vineyard floor and widely spaced, thick-trunked 30 year-old vines, yielding only 1.5 tons per acre which produce concentrated, ripe, silky wines.
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 spices, dark fruit and smoky flavors of Ribera del Duero wines pair well with roast meats, BBQ and anything off the grill.
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.