Winemaker Notes
Critical Acclaim
All VintagesA thrilling blend of 93% Tempranillo, 4% Cabernet Sauvignon, and 3% Merlot aged 12 months in French and American oak and an additional 12 months in bottle. Fragrant from start to finish, it delivers notes of violets, purple plum, and sandalwood and a magnificent mouthfeel defined by the tension between slate-driven tannins and juicy, succulent fruit. Dark chocolate and earth strike a pose and linger for an extended time.
An elegant, medium- to full-bodied red, well-meshed in the marriage of sleek acidity and fine tannins to a lightly mouthwatering mix of crème de cassis and blackberry coulis fruit flavors. Offers hints of wild sage, mocha and anise, with a lasting, mineral-laced finish. Tempranillo, Cabernet Sauvignon and Merlot. Drink now.
A sweetly spiced nose of ripe blackberries, blueberries, chocolate, coconut and vanilla. It’s full-bodied with creamy tannins. Round and rich with a flavorful finish. Drink now.
The Pago de Carraovejas story began in the 1970s with a young, ambitious Segovian, José María Ruiz, representing Spain in the first-ever World Sommelier Contest in Milan and winning 5th place out of more than 60 participating countries. Returning to Spain energized by the importance the world was now devoting to gastronomy, the rest is history. Growing the estate from just 9 hectares in 1987, Pago de Carraovejas is rooted in history and Ruiz-Aragoneses family tradition.
220 hectares ideally situated along the southeast-facing, rolling hills of the Botijas River valley at 900 meters with stunning views of the iconic 10th century Peñafiel Castle. Its tertiary soil comprised of mostly limestone, clay and sand dates back over 66 million years and imparts a recognizable floral and mineral nuance to the wines.
As a certified "Winery for Climate Change," they strive to be good stewards of the land, employing only environmentally and socially-responsible agriculture practices that foster their vineyard's diverse ecosystem Starting in the vineyard, Pago de Carraovejas uses only natural fertilizers, insect habitats and intelligent vine-training systems to mitigate the risk of disease and encourage the biodiversity of our vineyard. In the winery, minimal-intervention winemaking techniques mean they use only ambient yeasts in fermentation, natural egg white for clarification and just the necessary amount of sulfur required to protect the fruit and freshness of the wines.
Ribera del Duero, Spanish wine region, is located in northen Spain’s Castilla y León region, just a 2-hour drive from Madrid. While winemaking in this area goes back more than 2000 years, it was in the 1980s that 9 wineries applied for and were granted Denominación de Origen (D.O.) status. Today, more than 300 wineries call Ribera del Duero home, including some of Spain’s most iconic names.
Notable Facts Ribera’s main grape variety, Tempranillo, locally know as Tinto Fino, is perfectly suited to the extreme climate of the region, where it must survive scorching summers and frigid winters. Low yields resulting from conscientious tending to old vines planted in Ribera’s diverse soils types, give Ribera wines a distinctive depth and complexity not found in other Tempranillos. Rich and full-bodied, the spice, dark fruit and smoky flavors in a bold Ribera del Duero will pair well with roasted and grilled meats, Mexican food and tomato-based sauces.
Notoriously food-friendly, long-lasting and Spain’s most widely planted grape, Tempranillo is the star variety of red wines from Rioja and Ribera del Duero. The Rioja terms Joven, Crianza, Reserva and Gran Reserva indicate both barrel and bottle time before release. Traditionally blended in Rioja with Garnacha, plus a bit of Mazuelo (Carignan) and Graciano, the Tempranillo in Ribera del Duero typically stands alone. Somm Secret—Tempranillo claims many different names depending on location. In Penedès, it is called Ull de Llebre and in Valdepeñas, goes by Cencibel. Known as Tinta Roriz in Portugal, Tempranillo plays an important role in Port wine.