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Carmelo Rodero Reserva 1996

Other Red Blends from Ribera del Duero, Spain
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    Winemaker Notes

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    Carmelo Rodero

    Carmelo Rodero

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    Carmelo Rodero, Ribera del Duero, Spain
    Bodegas Rodero is located in the picturesque town of Pedrosa de Duero in Burgos. The magnetic and driven Carmelo Rodero, winemaker and owner of his eponymous estate, is a fourth generation grower in this region. Carmelo’s philosophy is simple and direct - he strives to produce the best wines true to the terroir of the region with as little intervention as possible. His grandfather was a founding member of the first important co-op in Ribera del Duero and sold grapes to many top Ribera del Duero producers, including Vega Sicilia. But in 1987, when Carmelo was only 20 years-old, he decided to leave the co-op to start his own winery.

    Vineyards
    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

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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.

    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 enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. 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.

    CVI253145_1996 Item# 58098