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10% off 6 Bottles from this list with code WAWINE

10% off 6+ bottles with code WAWINE

The 10% discount is given for a single order with a minimum of 6 bottles of Washington State wines excluding shipping and tax. Some exclusions may apply. Promotion code does not apply to certain Champagne brands, Riedel glassware, gift certificates, fine and rare wine and all bottles 3.0 liters or larger. Promotion does not apply to corporate orders. No other promotion codes, coupon codes or corporate discounts may be applied to order. Not valid on Bordeaux Futures.

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Nita 2010

Other Red Blends from Priorat, Spain
  • W&S91
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Winemaker Notes

Like the bright red ruby the color of this wine resembles, Nita is a rare gem from the Spanish appellation of Priorat. Crisp, clean and bright in color, this wine has a juicy entry that is supported by delicate minerality and a round, smooth finish.

This easy-to-drink wine is the perfect accompaniment to a variety of dishes including BBQ, Chinese, Italian and American cuisine.

Blend: 45% Garnacha, 35% Cariñena, 15% Cabernet Sauvignon, 5% Syrah

Critical Acclaim

W&S 91
Wine & Spirits

A fine 2010, this is packed with red and blue fruit, ripe yet still refreshing. The fruit is defined by the strength of its acidity and tannic structure, and for all that structural power, the wine is easy to drink. For venison stew.

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Nita
Nita, , Spain
Nita
Nita is a rare gem from Priorat, a region typically known for its concentrated barrel-aged reds, because it is one of the only unoaked "vino jovens," or young wines, made in this famous appellation. The creation of young winemaker Maritxell Palleja, Nita retains all the characteristic minerality of a Priorat wine, while showcasing the dense fruit flavors of old-vine Garnacha and Cariñena.

Maritxell Palleja is the third generation of her family to have been raised in Priorat, where her great-grandmother Anita built their first family home, “Cal Nita,” the namesake of this wine. After finishing her undergraduate degree in agricultural engineering, Palleja spent a harvest and crush in the Napa Valley and in Bordeaux. She then returned to Priorat and became assistant enologist for Alvaro Palacios, before obtaining her graduate degree in enology and creating her own label, Nita. Palleja carefully selects old-vine Garnacha and Cariñena grapes from the steep, slate-covered vineyards, where low yields produce wines of great expression and complexity. A biodynamic producer, Palleja aligns her vineyard management with lunar and seasonal cycles.

A long and narrow valley producing flavorful red, white, and pink wines...

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A long and narrow valley producing flavorful red, white, and pink wines, the Rhône is bisected by the river of the same name and split into two distinct sub-regions—north and south. While a handful of grape varieties span the entire length of the valley, there are significant differences between the two zones in climate and geography as well as the style and quantity of wines produced. The Northern Rhône, with its continental climate and steep hillside vineyards, is responsible for a mere 5% or less of the greater region’s total output. The Southern Rhône has a much more Mediterranean climate, the aggressive, chilly Mistral wind, and plentiful fragrant wild herbs known collectively as ‘garrigue.’

In the Northern Rhône, the only permitted red variety is Syrah. In the appellations of St.-Joseph, Hermitage, Cornas, and Côte-Rôtie (where up to 20% Viognier may be co-fermented), it produces savory, peppery wines with telltale notes of olive, bacon fat, and smoke. Oily, perfumed whites are made from Viognier in Condrieu and Château-Grillet, while elsewhere only Marsanne and Roussanne are used, with the former providing body and texture and the latter lending nervy acidity. The wines of the Southern Rhône are typically blends, with the reds often based on Grenache and balanced by Syrah, Mourvèdre, and an assortment of other varieties. All three northern white varieties are used here, as well as Grenache Blanc, Clairette, Bourbelenc, and more. The best known sub-regions of the Southern Rhône are the reliable, wallet-friendly Côtes du Rhône and the esteemed Châteauneuf-du-Pape. Others include Gigondas, Vacqueyras, and rosé-only appellation Tavel.

Rhône Blends

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With bold fruit flavors and accents of spice...

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With bold fruit flavors and accents of spice, Rhône red blends originated in France’s Southern Rhône valley and have become popular in Priorat, Washington, South Australia, and California’s Central Coast. In the Rhône itself, 19 grape varieties are permitted for use, but many of these blends, are based on Grenache and supported by Syrah and Mourvèdre, earning the nickname “GSM blends.” Côtes du Rhône and Châteauneuf-du-Pape are perhaps the best-known outposts for these wines. Other varieties that may be found in Rhône blends include Carignan, Cinsault, and Counoise.

In the Glass

The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache, which often forms the base of these blends, is the lightest in color but contributes plenty of ripe red fruit, a plush texture, and often high levels of alcohol. Syrah supplies darker fruit flavors, along with savory, spicy, and meaty notes. Mourvèdre is responsible for a floral perfume as well as body, tannin, and a healthy dose of color. New World examples will lie further along the fruit-forward end of the spectrum, while those from the Old World taste and smell much earthier, often with a “barnyard” character that is attractive to many fans of these wines.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. Depending on the weight and alcohol level, these can work with a wide variety of meat-based dishes—they play equally well with beef, pork, duck, lamb, or game. With their high acidity, these wines are best-matched with salty or fatty foods, and can handle the acidity of tomato sauce in pizza or pasta. Braised beef cheeks, grilled lamb sausages, or roasted squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the Rhône red blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin, and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah, Zinfandel, or even Tempranillo make an appearance.

YNG616920_2010 Item# 123502

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