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Finca Allende 2007

Tempranillo from Rioja, Spain
  • D93
13.5% ABV
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3.6 7 Ratings
13.5% ABV

Winemaker Notes

The Allende Rioja, a 100% Tempranillo cuvee, was barrel fermented in a mix of new and used French oak, remained in barrel for 13 months, and was bottled unfiltered. The wine is inky purple-colored and has a superb nose of pain grille, mineral, violets, cranberry, and blueberry. The youthful palate reveals layers of fruit, ripe tannin, and excellent balance.

100% Tempranillo; 70% French and 30% American oak

Critical Acclaim

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D 93
Decanter
This the most keenly priced of Miguel Angel de Gregorio’s wines; but it’s well worth exploring his superb single- vineyard wines.
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Finca Allende

Finca Allende

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Finca Allende, Rioja, Spain
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Records from 1672 prove that the De Gregorio family has been involved in viticulture and winemaking for several centuries. In fact, Nicholas De Gregorio was for almost 40 years the vineyard manager for the oldest winery in Rioja, Marques de Murrieta. He is a zealous defender of the traditional Rioja grape varieties such as Graciano and Malvasia. Miguel Angel De Gregorio graduated from the University of Madrid with degrees in Agricultural Engineering and Enology. He has proven in his short career as winemaker to several other wineries to be an innovator in Rioja. Vineyards are located in Briones, Rioja Alta, on the right bank of Ebro River. Grapes are sourced on the family's estate of 60 acres (25 ha) in Briones. Vineyards are situated on both slopes on the hill. Some vineyards face north/northeast, others face south/southeast. The grapes are multi-clonal selections of old Tempranillo which produce smaller berries and yields. The vineyards are 1,440-1,680 feet in elevation(480 to 560 m). The soil has a top layer of calcareous clay over gravel which dates from the quaternary period, located on the 2nd and 3rd terraces of the Ebro River. The climate is typical of Rioja Alta, continental with Atlantic influences. Rains are normally in the winter and spring, with the prevailing winds from the north/northeast. Therefore, this creates two distinct microclimates for the vineyards because of their different exposures.
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Highly regarded for distinctive and age-worthy red wines, Rioja is Spain’s most celebrated wine region. Made up of three different sub-regions of varying elevation: Rioja Alta, Rioja Alavesa and Rioja Oriental. Wines are typically a blend of fruit from all three, although specific sub-region (zonas), village (municipios) and vineyard (viñedo singular) wines can now be labeled. Rioja Alta, at the highest elevation, is considered to be the source of the brightest, most elegant fruit, while grapes from the warmer and drier Rioja Oriental produce wines with deep color and higher alcohol, which can add great body and richness to a blend.

Fresh and fruity Riojas labeled, Joven, (meaning young) see minimal aging before release, but more serious Rioja wines undergo multiple years in oak. Crianza and Reserva styles are aged for one year in oak, and Gran Reserva at least two, but in practice this maturation period is often quite a bit longer—up to about fifteen years.

Tempranillo provides the backbone of Rioja red wines, adding complex notes of red and black fruit, leather, toast and tobacco, while Garnacha supplies body. In smaller percentages, Graciano and Mazuelo (Carignan) often serve as “seasoning” with additional flavors and aromas. These same varieties are responsible for flavorful dry rosés.

White wines, typically balancing freshness with complexity, are made mostly from crisp, fresh Viura. Some whites are blends of Viura with aromatic Malvasia, and then barrel fermented and aged to make a more ample, richer style of white.

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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.

GZT10049609_2007 Item# 128642