La Antigua Clasico Crianza 2011 Front Label
La Antigua Clasico Crianza 2011 Front LabelLa Antigua Clasico Crianza 2011 Front Bottle Shot

La Antigua Clasico Crianza 2011

  • JS91
750ML / 0% ABV
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  • WW93
  • JS92
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750ML / 0% ABV

Winemaker Notes

Sexy aromas of blackcurrant, cherry compote and smoky oak, with a subtle floral nuance emerging with aeration. Sweet and velvety on the palate, offering lively dark berry and coconut flavors and showing no rough edges. Closes smooth and very persistent, with repeating smokiness and a hint of mocha. These vines were reportedly planted between 1940 and 1955.

Critical Acclaim

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JS 91
James Suckling
A red showing ripe-strawberry, cherry and plum character. Some fresh mushroom undertones. Medium body, soft tannins and a subtle finish. Drink now.
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La Antigua

La Antigua

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La Antigua, Spain
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La Antigua is a unique wine coming from one of the most special and unknown territories of the Rioja region. Geographically speaking, Rioja is a valley that goes from East to West. Located to the north the mountains of Sierra Cantabria and to the South the unknown mountains of Sierra de La Demanda, where La Antigua vineyards are located. The northern facing vineyards of Sierra de la Demanda experience cooler temperatures resulting in grapes that are able to ripen more slowly hence showcasing flavors of greater balance and focus. In addition to the cooler conditions of this area, La Antigua is a place where the parcels are extremely small and steep. This terrain is almost impossible to mechanize, all the important vineyard work needs to be done by hand. The majority of the people who own these vineyards are local farmers who do not make wine, they only grow grapes, which in exchange they sell at top prices to the big bodegas mostly located in the north of the valley near the train tracks. In the case of La Antigua, both the vineyard work and winemaking is handled by the same people. This farm-winemaking unity is always a key factor to fashioning superior wines. Lastly and most importantly in Sierra de La Demanda we find among the oldest garnacha vines of Rioja.

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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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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.

PBC9202030_2011 Item# 147418

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