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Pico Cuadro Vendimia Seleccionada 2009

Tempranillo from Ribera del Duero, Spain
  • RP91
  • W&S90
0% ABV
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Winemaker Notes

Bright ruby in color, the wine displays notes of cherry and raspberry which twist towards more complex, spicy, aromas of cinnamon and pink pepper finishing with hints of cigar. The palate has a lingering texture, and full body, enriched with velvety tannins and an appealing cherry taste. There is a long spicy finish.

This wine can easily be paired with roasted red meats and cheeses.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
The 2009 Pico Cuadro Vendimia Seleccionada is sourced from vines 60 years or older and is aged for 18 months in French oak barrels. The nose is well-defined and very fresh with scents of small dark cherries, a touch of cassis, fresh dates and licorice. The palate is medium-bodied with succulent ripe tannins on the entry: vibrant red cherries, a hint of orange zest and star anise. The finish is taut, crisp and feminine – an elegant Ribera del Duero that should age well.
W&S 90
Wine & Spirits
A fresh and gentle take on the 2009 harvest, this wine offers lively red fruit flavors in a suave texture. Its structure is firm, sustaining the wine through a juicy finish that will brighten the flavors of roast lamb.
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Pico Cuadro

Pico Cuadro

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Pico Cuadro, Spain
The Pico Cuadro story began in 2004 with Felipe Martin Castrillo, the winemaker and director of the bodega. Felipe Martín Castrillo, the owner, winemaker and director inherited 14 plots of vineyards from his father and having studied oenology and developed his knowledge and experience in Bordeaux, decided to team up with of Alfonso Muñoz de la Hera, a passionate businessman with great wine expertise.

Despite the vines ranging from 20 to 100 years in age, Pico Cuadro could be considered a “new” winery as it produces a unique style of Tempranillo, Ribera de Duero wine. These pre-philloxera vines were planted in impoverished soil on slopes of moorland, gravel, and clay land where silt was deposited during the quaternary glaciations formed by the river. This soil composition gives the wine mouthful acidity which balances the strength of the alcohol with the pure fruit aromas.

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Ribera del Duero

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Ribera del Duero 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.

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Notoriously food-friendly with soft tannins and a bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions and important throughout most of Spain. Depending on location, it takes on a few synonyms; in Penedès, it is known as Ull de Llebre and in Valdepeñas, goes by Cencibel. Furthermore in Portugal, known as Tinta Roriz, it is a key component both in Port and the dry red wines of the Douro. The New World regions of California, Washington and Oregon have all had success with Tempranillo, producing a ripe, amicable and fruit-dominant style of red.

In the Glass

Tempranillo produces medium-weight reds with strawberry and black fruit characteristics and depending on yield, growing conditions and winemaking, can produce hints of spice, toast, leather, tobacco, herb or vanilla.

Perfect Pairings

Tempranillo’s modest, fine-grained tannins and good acidity make it extremely food friendly. Pair these 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 naming system is in place to indicate how much time the wine has spent in both barrel and bottle before release. Rioja labeled Joven (a fresh and fruity style) spends a year or less in oak, whereas Gran Reserva (complex and age-worthy) must be matured for a minimum of two years in oak and three years in bottle before release. Requirements on Crianza and Reserva fall somewhere in between.

CWIPCVS09_2009 Item# 123788