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Clos d'Agon Emporda Tinto 2009

Other Red Blends from Spain
  • RP97
14.5% ABV
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14.5% ABV

Winemaker Notes

The Celler Clos d'Agon was purchased by a group of friends from Switzerland in 1998, making a dream become reality for the new owners, all of whom are attached to the wine business either through distributing, retail sales or winery ownership. The winery itself is only 11 years old. Immediately hired was wizard winemaker, Peter Sisseck, to produce the first vintage of white and red, and who continues on as a consultant with winemaker, Susana Lopez. Excellent results are already evident; there is a complex, sophisticated white wine and a deeply concentrated, expressive red wine.

The estate is breathtaking – located on the hills above the village of Calonge, in the region of Bajo Empordá (80 km north of Barcelona), overlooking the Mediterranean Sea, which is only 3 km away. The vineyards are located in the heart of the natural park of 'Les Gaverres" in the Catalan granitic massif of Girona.

The climate is Mediterranean and mild and is balanced by the proximity of the sea, which ensures minimum moisture at night throughout the summer. This allows the grapes to ripen evenly during the season without the stress due to high heat.

Deep red color. Nose of red fruits and black pepper. Potent tannins in the mid-palate. Pairs well with Carnes de caza, jamón iberico or Manchego.

Critical Acclaim

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RP 97
Robert Parker's Wine Advocate
The 2009 Tinto delivers greater richness and complexity. It will also evolve for at least 3-4 years and offer a drinking window extending from 2015 to 2024.
Range: 94-97
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Clos d'Agon

Clos d'Agon

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Clos d'Agon, Spain
2009 Emporda Tinto
Located on the hills overlooking the village of Calonge and only 3 kilometers away from the Mediterranean Sea, Clos d'Agon is fashioning the most intelligent and delicious wine to ever come out of the region. With Peter Sisseck of Pingus fame as consulting winemaker, the property has taken the wine world by surprise with a sophisticated, complex white wine made with Rhone varietals and a deeply concentrated, expressive red.

Known for bold reds, crisp whites, and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place the primary emphasis upon its own native grapes. Though the country’s climate is diverse, it is generally warm to hot. In the center of the country lies a vast, dry plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought. Because of its location on the Iberian Peninsula, many of Spain’s wine regions are located on or near the milder coast, either of the Bay of Biscay to the north, the Atlantic Ocean to the northwest, or the Mediterranean sea to the south and east. Each of these regions has its own unique soil, climate, and topography, as well as principal grape varieties.

In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate, though elsewhere the most popular wines are generally red. Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache), as well as rich, nutty whites from Viura. Ribera del Duero produces opulent, fruity, top-quality wines from almost exclusively Tempranillo. Priorat, a sub-region of Catalonia, blends Garnacha with Cariñena (Carignan) to make bold, full-bodied wines with a hint of earthiness. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez. Since the 1990s, international varieties like Cabernet Sauvignon, Merlot, and Sauvignon Blanc have been steadily increasing in importance in several regions.

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 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.

CVF104535_2009 Item# 118951

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