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Dacu Tempranillo 2015

Tempranillo from Spain
    14% ABV
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    14% ABV

    Winemaker Notes

    Fresh black and blue fruit aromas are lifted and sharpened by a peppey note and a suggestion of smoky minerals. Vibrant and focused on the palate, offering intense boysenberry and cassis flavors that put on weight with aeration. Seamless and expressive, with no rough edges and a long, gently tannic finish that echoes the blueberry note.

    Critical Acclaim

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    Dacu
    Dacu, Spain
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    Dacu is a single-vineyard wine made in the unknown region of Ribera del Guadiana, located in southwestern Spain next to the Portuguese border. Although unknown, it is the second largest geographical wine appellation in Spain. Dacu was founded in 2007 with the goal of showcasing the many virtues of this unknown territory. Ribera del Guadiana not only possesses perfect weather that is consistent year after year to produced high quality, fully ripened grapes, but it is a cool climate in the south, which means it is warm because of its southern latitude but it is also cool due to the Poniente winds. This allows the Tempranillo grapes to exhibit great amounts of fresh cherry and red berry aromatics and flavors. Ribera del Guadiana shows a different side of Tempranillo than Rioja, Ribera del Duero and Toro. Similar to the great grape varieties of Pinot Noir and Nebbiolo, Tempranillo has an ability to adapt itself to different climatic conditions and geographies and can also communicate the character of the place where it is grown before imparting its own personality. The sublime Tempranillo grape can transmit all the minute differences of its terroir. In Ribera del Guadiana, Tempranillo shows intense raspberry flavors, silky tannins, lots of dense, luscious fruit and balanced acidity that is bright and fresh.

    Known for bold reds, crisp whites and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place primary emphasis on its own native grapes. Though the country’s climate is diverse, it is generally hot and dry. In the center of the country lies a vast, arid plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought.

    Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache). Rioja also produces rich, nutty whites from the local Viura grape.

    Ribera del Duero is gaining ground with its single varietal Tempranillo wines, recognized for their concentration of fruit and opulence. Priorat, a sub-region of Catalonia, specializes in bold, full-bodied red blends of Garnacha (Grenache), Cariñena (Carignan), and often Syrah and Cabernet Sauvignon. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate.

    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.

    Tempranillo

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    Notoriously food-friendly with soft tannins and a bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions and important throughout most of Spain. Depending on location, it takes on a few synonyms; in Penedès, it is known as Ull de Llebre and in Valdepeñas, goes by Cencibel. Furthermore in Portugal, known as Tinta Roriz, it is a key component both in Port and the dry red wines of the Douro. The New World regions of California, Washington and Oregon have all had success with Tempranillo, producing a ripe, amicable and fruit-dominant style of red.

    In the Glass

    Tempranillo produces medium-weight reds with strawberry and black fruit characteristics and depending on yield, growing conditions and winemaking, can produce hints of spice, toast, leather, tobacco, herb or vanilla.

    Perfect Pairings

    Tempranillo’s modest, fine-grained tannins and good acidity make it extremely food friendly. Pair these with a wide variety of Spanish-inspired dishes—especially grilled lamb chops, a rich chorizo and bean stew or paella.

    Sommelier Secret

    The Spanish take their oak aging requirements very seriously, especially in Rioja. There, a naming system is in place to indicate how much time the wine has spent in both barrel and bottle before release. Rioja labeled Joven (a fresh and fruity style) spends a year or less in oak, whereas Gran Reserva (complex and age-worthy) must be matured for a minimum of two years in oak and three years in bottle before release. Requirements on Crianza and Reserva fall somewhere in between.

    DBWDB2134_15_2015 Item# 167355