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Marques de Grinon El Rincon Red Blend 2013

Other Red Blends from Spain
    15% ABV
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    15% ABV

    Winemaker Notes

    El Rincón is deep ruby-red in color, and marked by expressive notes of ripe plums, violets, spice and a hint of caramel. On the palate, it shows outstanding balance and complexity with plenty ofripe fruit, backed up with firm but soft tannins.

    Blend: 95% Syrah, 5% Garnacha

    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 primary emphasis on its own native grapes. Though the country’s climate is diverse, it is generally hot and dry. In the center of the country lies a vast, arid plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought.

    Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache). Rioja also produces rich, nutty whites from the local Viura grape.

    Ribera del Duero is gaining ground with its single varietal Tempranillo wines, recognized for their concentration of fruit and opulence. Priorat, a sub-region of Catalonia, specializes in bold, full-bodied red blends of Garnacha (Grenache), Cariñena (Carignan), and often Syrah and Cabernet Sauvignon. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate.

    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.

    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.

    STC426378_2013 Item# 167450