Finca Antigua Crianza 2012
As well as in the nose, it also brings out a smooth creaminess initially, with a full-bodied and rounded development, with no sharp edges. The acidity and alcohol well integrated and very balanced. Long and creamy finish. Very fresh.
Ideal as an accompaniment to Italian rice and pasta dishes. Well matched to medium aged cheeses and to white meat, either charcoal grilled or cooked in a sauce. Accompanies fish such as sea bass or monkfish, providing consistency to these dishes without affecting their elegance.
Blend: 50% Tempranillo, 20% Cabernet Sauvignon, 20% Merlot, 10% Syrah
Critical AcclaimAll Vintages
Finca Antigua was established in 2003 by brother-and-sister team Carlos and Pilar Martínez-Bujanda Irribarria, whose family has been making wine since 1889. The vision of Finca Antigua is to create a facility that balances wine styles with the latest technologies, while always respecting the family’s enduring, time-honored winemaking traditions. At sharp contrast with the fresh, bucolic landscape, stands a structure of steel, stone and cement housing the equipment used to transform Finca Antigua harvests into spectacular wines. The estate is located on a prime parcel of land between the provinces of Cuenca and Toledo in DO La Mancha. The high altitude, soil of loam and limestone, and climate fluctuations from hot days to cool nights endow the vineyard with optimal growing conditions. A number of indigenous and international varieties thrive in the soil, the majority being Cabernet Sauvignon and Tempranillo; but Syrah, Petit Verdot, Chardonnay, Graciano, Viura, Gewurztraminer, and Moscatel are also grown. The vineyards are marked by a multitude of old vines for which the property is named. All Finca Antigua wines are estate-grown and bottled. Although the 21st century has brought modernization and automation to the winemaking process, the mission of the Familia Martínez-Bujanda has always remained true to the original intent of Joaquín Martínez-Bujanda from over a century ago: Control of the vineyards is essential to making complex wines. Each generation has sought to best utilize each location, taking into account the altitude, microclimate, soil and characteristics unique to each terroir, to create wines that capture its essence. They continue to nourish the vineyards with organic matter and employ modern and traditional winemaking techniques to produce the best-quality wine possible from each parcel.
The Moors gave it the name, ‘Manxa,’ which fittingly means ‘parched earth.’ La Mancha, the largest wine producing region in all of Spain, is one of its hottest and driest. Sturdy and drought-resistant white varieietes like Airen, Viura and Verdejo thrive in this environment.
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 enhance balance or create complexity, lending different layers of flavors and aromas. For example, a 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.