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Creta Roble 2011

Tempranillo from Ribera del Duero, Spain
  • RP90
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Winemaker Notes

This 100% Tempranillo is opaque purple in color and offers up a bouquet of candied fruit, espresso, creamy spices, incense, and assorted black fruits. It is structured on the palate with layers of concentrated fruit and sweet tannins.

Creta Roble is an Eric Solomon joint venture with Isaac Fernandez. Tank fermented 100% Tempranillo that has been aged in older American and French oak. Picked from a 70 year old vineyard located 2,700 ft. in elevation. "Creta" means "Chalk" which is an important mineral component found in the top vineyards of the Ribera del Duero.

Critical Acclaim

RP 90
The Wine Advocate

A custom cuvee made exclusively for importer Eric Solomon, the 2011 Creta Roble is 100% Tempranillo aged 4-5 months in neutral French and American oak. It comes from 60+-year-old vines. An outstanding effort, it is a big Ribera del Duero fruit bomb with lots of licorice, jammy black currant, lead pencil shavings, espresso and toasty oak notes. Medium to full-bodied with loads of fruit, glycerin and ripeness, it can be enjoyed over the next 2-3 years.

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Creta
Creta, , Spain
Creta
CRETA is a partnership between Eric Solomon & Isaac Fernández Montaña. Isaac is one of the team of winemakers working at Mariano Garcia's family bodega, Mauro, located in Tudeladel Duero. Mariano Garcia is perhaps Spain's greatest winemaker and, with thirty vintages at Vega Sicilia under his belt, he is arguably one of the finest winemakers in the world. Isaac is Mariano's nephew and great winemaking clearly seems to run in the family. Isaac's philosophy is this: "I try to make wines of the highest possible quality based on each year and look to be able to offer to them to the world with reasonable and competitive prices. I try to respect to the maximum the identity of the vineyards and of the grapes with which I work, despite this it is not an impediment to be able to develop my wines and to equip to them with an elegance that differentiates to them from the rest."

Famous for its food-friendly, approachable wines and their storied history...

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Famous for its food-friendly, approachable wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This sub-zone of Tuscany has it all—sweeping views of undulating hills, the hot Mediterranean sun, hearty cuisine, and a rich artistic heritage. Historically packaged in short, round, straw-covered bottles known as “fiaschi” and containing insipid red liquid, Chianti today is typically not your Italian grandfather’s pizza wine. The heart of the Chianti zone is known as Chianti Classico, as the region has expanded its boundaries over time to capitalize on the wine’s fame, thus diluting its reputation. Within Chianti there are seven other subzones with unique characteristics, including Colli Senesi, Colli Fiorentini, and Chianti Rufina.

Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 20% of the blend. Generally, local varieties are used, including Canaiolo, Mammolo, and Marzemino, but international varieties such as Cabernet Sauvignon, Merlot, and Syrah have also been approved in more recent years. Basic, inexpensive Chianti is simple and fruit-forward and makes a great companion to any casual dinner involving red sauce. At its apex, it is savory and rustic with high acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, salami, balsamic vinegar, and smoky tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness...

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

SWS301302_2011 Item# 124846

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