Carmelo Rodero Riserva 2011

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    Carmelo Rodero Riserva 2011 Front Label
    Carmelo Rodero Riserva 2011 Front Label

    Product Details


    Varietal

    Region

    Producer

    Vintage
    2011

    Size
    750ML

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    Somm Note

    Winemaker Notes

    Carmelo Rodero

    Carmelo Rodero

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    Carmelo Rodero, 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.

    Image for Other Red Blends content section
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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 red 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 resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend 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.

    How to Serve Red Wine

    A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

    How Long Does Red Wine Last?

    Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

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    Ribera del Duero, Spanish wine region, 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.

    ZZZREFPRODUCT371968 Item# 371968

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