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La Sorda Rioja 2014

Other Red Blends from Rioja, Spain
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    Winemaker Notes

    The first aromas to appear are those of gentle strawberry and raspberry, with bakery aromas and subtle hints of cinnamon and spice. On the palate it is juicy and has a fine acidity, leaving a final sensation of beautiful finesse.

    Blend: 90% Tempranillo, 5% Graciano, 5% Mazuelo

    Critical Acclaim

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    La Sorda

    La Sorda

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    La Sorda, Rioja, Spain
    Whereas Vinergia's Campos project is the equivalent of a 'Zoom Out' from Spain's traditional DO system, focussing on macro regions and grape varieties, the Villages project is quite the opposite - a zoom in to a very specific type of climate and soil within a famous DO. In this case, our zoom goes from Rioja, down to Rioja Alavesa and then even more specifically to the village of Lapuebla de Labarca, perhaps the warmest area of Rioja Alavesa.

    As with many small family wineries, Loli and Jesús own several pieces of vineyard in and around their home village of Lapuebla de Labarca. Each of these pieces of vineyard has its own curious history and each has its own name, which may have a geographical or social origin. La Sorda means 'the deaf woman' and this small plot of vineyard once belonged to an aunt who was a little hard of hearing!

    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 Baja. Wines are typically a blend of fruit from all three, although single-zone wines are beginning to gain in popularity. 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 Baja 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 around six months to one year in oak, and Gran Reserva at least two (plus three years in bottle), 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.

    Other Red Blends

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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.

    VIYSPVISOGM7514_2014 Item# 179056