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New Customers Save $20 off $100+* with code MAYNEW

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Marques de Grinon Dominio de Valdepusa Emeritus 2002

Other Red Blends from Spain
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    Winemaker Notes

    Emeritus means deserving in Latin. The wine is a blend of Cabernet Sauvignon from our pioneering vineyard planted in 1974, and from the first Syrah and Petit Verdot plots in all of Spain. The varietals are aged separately for 12-15 months, the best barrels are selected, then blended and aged and additional 12-14 months.

    Critical Acclaim

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    Marques de Grinon

    Marques de Grinon

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    Marques de Grinon, Spain
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    Carlos Falcó Fernandez de Córdova, Marquis of Griñon, has pioneered the modernization of vine growing and winemaking in Spain. He is a grandee of Spain and Vice President of the Spanish Gastronomical Academy and President of the Castilla La Mancha chapter. In 1974, he introduced Spain to the Cabernet Sauvignon and Merlot grape varieties. This was but the first step in a series of daring pioneering innovations by the man responsible for the great wines of Marques de Grinon. Years ago Carlos Falcó Fernandez planted a high canopy management vineyard with drip irrigation, advised by Richard Smart. With direction from Emile Peynaud and Michel Rolland, a partial root drying system was devised for planting Syrah and Petit Verdot, and launching the collection of grapes at night which here-to-fore was unheard of in Spain. These innovations contribute to the production of the complex fruit driven wines of Marqués de Griñón.

    Located in Malpica de Tajo, 50 kilometers from Toledo, the vineyards cover a surface area of 50 hectares in the historic Dominio of Valdepusa (family owned since 1292). Currently, 42 of these hectares are used to grow Cabernet Sauvignon, Chardonnay, Petit Verdot and Syrah varieties using a mixed system that allows for the use of the most advanced technology, canopy management. This was the first vineyard in Spain where the technique was implemented.

    Known for bold reds, crisp whites, and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place the primary emphasis upon its own native grapes. Though the country’s climate is diverse, it is generally warm to hot. In the center of the country lies a vast, dry plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought. Because of its location on the Iberian Peninsula, many of Spain’s wine regions are located on or near the milder coast, either of the Bay of Biscay to the north, the Atlantic Ocean to the northwest, or the Mediterranean sea to the south and east. Each of these regions has its own unique soil, climate, and topography, as well as principal grape varieties.

    In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate, though elsewhere the most popular wines are generally red. Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache), as well as rich, nutty whites from Viura. Ribera del Duero produces opulent, fruity, top-quality wines from almost exclusively Tempranillo. Priorat, a sub-region of Catalonia, blends Garnacha with Cariñena (Carignan) to make bold, full-bodied wines with a hint of earthiness. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez. Since the 1990s, international varieties like Cabernet Sauvignon, Merlot, and Sauvignon Blanc have been steadily increasing in importance in several regions.

    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 create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. 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.

    SWS131492_2002 Item# 91967