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Marques de Riscal Tempranillo 2000

Tempranillo from Rioja, Spain
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    Winemaker Notes

    Marqués de Riscal, pioneer in the production of top quality wines in Rioja and Rueda, sets out on a new venture, making a highly expressive red wine outside the Rioja D.O. This wine has been created in a concept of freedom of elaboration from a careful selection of the best properties and vines of the Tempranillo variety from the gravelly soils of alluvial vineyards in the Duero region. This variety produces very aromatic wines full of body and colour, well structured, fresh and intense. During the harvest, decided by the technical department at Riscal, only the fully ripe tempranillo grapes, which have had good sunlight exposure are accepted, collected in boxes of 18 kgs. maximum capacity so as to avoid any crushing of the fruit. A venture upon which Riscal embarks with the same sense of quality as in its Rueda and Rioja wines, for which it can look to the prestigious advice of Paul Pontallier, technical director at Château Margaux and Guy Guimberteau, of the Bordeaux Institute of Oenology, two eminent figures in French winemaking.

    The 1999 vintage was characterised by an unusually dry autumn and winter with numerous frosts in both seasons. As a result, budbreak was later than normal in recent years. There were no spring frosts to reduce the harvest and heavy rain in the months of April, May and June. Completely dry summer with a little rainfall in September at harvest time.

    Made using grapes from the best properties and vines of the Tempranillo variety from the gravelly soils of alluvial vineyards in the Duero region, this wine displays a violet red colour with no yellowish hues. Fruity aromas with hints of roses and bitter almond. The fragrance of roses emerges in the glass when the wine is still and the aromas of almond are revealed on agitation. Soft on the palate with a slight touch of acidity on the initial impression which passes to a final fixation of tannin on the edges of the tongue. Fermentation controlled at 24ºC. The wine is aged for 5 months in American oak barrels.

    Critical Acclaim

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    Marques de Riscal

    Marques de Riscal

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    Marques de Riscal, Rioja, Spain
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    Wines of the Herederos de Marqués de Riscal has always been a leading and pioneering company in the wine producing sector. In 1858, it became the first winery in the Rioja to produce wines following the Bordeaux method and in 1972, it was the first winery to promote the Rueda Designation of Origin, where it produced its famous Marqués de Riscal white wines.

    Marqués de Riscal sells its products in over 70 countries and its wines have enjoyed the highest international distinctions as well as numerous awards and mentions in the media.

    Highly regarded for distinctive and age-worthy red wines, Rioja is Spain’s most celebrated wine region and also home to whites of equivalent quality but lesser renown. 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 high alcohol which mainly serve to add body to a blend. While fresh and fruity Riojas labeled “Joven” undergo minimal aging before release, a hallmark of more serious Rioja wines is the aroma and flavor of new oak—traditionally American, which imparts characteristics of dill, coconut, vanilla, and spice to the wine. Tighter-grained, subtler French oak, however, is becoming increasingly common. Crianza and Reserva styles are aged at least one year in oak, and Gran Reserva at least two, 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, providing complex notes of red and black fruit, leather, and tobacco, while Garnacha supplies body and alcohol. In smaller percentages, Graciano and Mazuelo often serve as “seasoning” with additional flavors and aromas. These same varieties are responsible for flavorful dry rosés. White wines are made mostly from crisp, fresh Viura, which is usually blended with aromatic Malvasia and weighty Garnacha Blanca. White Rioja has traditionally been made in a nutty, oxidative style, though a bright, unoaked version is currently in vogue.

    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.

    WLD750106_2000 Item# 75449