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Flat front label of wine

Mano a Mano Venta la Ossa Tempranillo 2011

Tempranillo from La Mancha, Spain
  • WS90
0% ABV
  • WE90
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Winemaker Notes

Ripe fruit, lifted floral characters and then a deliciously meaty savoriness on the nose and wood smoke; the palate is lifted, with blackberry fruit, minerality, touches of pimento, clove, sage and dark chocolate complex, with beautiful nuances and a long finish.

Critical Acclaim

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WS 90
Wine Spectator
Smoke, flint and loam notes frame a core of pure black cherry and plum in this fresh, focused red, showing a good balance of fruit and savory elements. Fresh acidity keeps this lively, with just enough tannins for grip. Drink now through 2021.
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Mano a Mano

Mano a Mano

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Mano a Mano, La Mancha, Spain
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This winery is located in the terroir of La Mancha found in the eastern region of the Denomination of Origin. The soil is the reason that the winery committed themselves to purchasing 95 hectares (228 acres) of vineyards, located at an altitude of 660 meters (1980 ft) above sea level, with an average age of 40 year old vines.

The sandy soils (up to 1 meter in depth) have an underlayment of large river stones, with a lot of iron, clay, and chalk. The vines produce very low yields of 1-2 kgs of grapes per vine. Winters are very cold; summers are hot with cool nights and it is a very arid climate.

The Spanish enologist, Rafael Cañizares seeks to achieve the maximum expression of the Tempranillo grape grown in this environment. After very careful vineyard selections, only the best vines of Tempranillo grapes are hand harvested.

La Mancha

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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.

Tempranillo

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Notoriously food-friendly with soft tannins, modest alcohol, and bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions. It is important throughout Spain as well as in Portugal, where it is known as Tinta Roriz and is an important component of Port wines and the table wines of the Douro region that Port calls home. California, Washington, and Oregon have all had moderate success with Tempranillo, producing a riper, more fruit-forward style of wine.

In the Glass

Tempranillo is often aged in new oak for the integration of spicy, woodsy, and herbal flavors, often with hints of vanilla, coconut, and dill. The grape itself produces medium-weight reds with bright red and black fruit aromas and hints of spice, leather, and tobacco, with no shortage of flavor.

Perfect Pairings

Tempranillo’s modest, fine-grained tannins and bright acidity make it extremely food friendly, pairing 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 system is in place to indicate on the label how much time the wine has spent in both barrel and bottle before release, which is helpful to the consumer trying to determine the style of an unfamiliar wine. Rioja can range from Joven (fresh, fruity, and unoaked) to Gran Reserva (complex and oxidized from extended barrel aging), with Crianza and Reserva in between.

SER7441_2011 Item# 136924