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Marques de Grinon Caliza Red Blend 2007

Other Red Blends from Spain
  • WS91
  • RP90
14.5% ABV
  • RP90
  • JS90
  • JS91
  • WS91
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4.7 2 Ratings
14.5% ABV

Winemaker Notes

Presenting a deep purple color with glistening cherry hues. It has alluringly fruity and powerful aromas reminiscent of lush raspberries and ripe, black cherries, delicately balanced by a subtle minerality and notes of cinnamon. In the palateit is a beautifully full-bodied and fresh wine that reveals a silky structure leading to a textured and long lasting finish.

Ideal with most Mediterranean dishes, especially with pasta, risottos, cheese. It is also an excellent accompaniment to poultry and game birds.

Critical Acclaim

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WS 91
Wine Spectator
Focused yet dense, this modern red shows vibrant flavors of currant, licorice, black pepper and smoke. The structure is solid, yet the wine remains lithe and lively. Needs food to unwind. Drink now through 2017. Smart Buy
RP 90
Robert Parker's Wine Advocate
The 2007 Caliza is a blend of 65% Syrah and 35% Petit Verdot aged for 12 months in seasoned French oak. Toasty black fruits, violets, espresso, and licorice inform the bouquet of this dense, purple/black, layered wine. It opens in the glass to reveal savory blackberry and blueberry flavors, moderate tannin, and plenty of spice, especially pepper. This well-proportioned wine is surprisingly light on its feet and an outstanding value to boot.
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Marques de Grinon

Marques de Grinon

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Marques de Grinon, , Spain
Marques de Grinon
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.

Some of the darkest, deepest and sturdiest Pinot noir of Burgundy, Pommard is one of the two villages in Côte de Beaune—along with Volnay—that is recognized for its impressive Pinot noir. While it can’t boast any Grand Cru vineyards, its extraordinary Premier Cru vineyards are aplenty.

Les Pézerolles, Les Épenots, Clos des Épeneaux, Les Chanlins, Les Jarolières, Les Fremiers and particularly Les Rugiens are among the most outstanding Premier Cru.

The best Pommard will be concentrated in flavors such as black cherry, blackberry and dark chocolate. Dazzling aromas of violets, menthol or wild herbs will come into play. The finish will be firm and powerful, demanding some time in the bottle.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

YNG503027_2007 Item# 115248

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