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RH Phillips Viaje Tempranillo 1999

Tempranillo from California
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    0% ABV

    Winemaker Notes

    "Tempranillo has also intrigued R.H. Phillips, a large, dare-to-be differnet winery in the Dunnigan Hills...The owners of Phillips acknowledge being a little eccentric and admit 'to be more willing to try new things.' EXP is the brand used for the winery's 1999 Tempranillo. Although the winery's first, this vintage bodes extremely well for the future. It shows lovely black cherry fruit with pepper and anise, and is big bodied but not over-oaked."
    -Decanter

    This is an intense, full-bodied wine. The aromas of fresh cherry and strawberry fruit give way to subtler vanilla and licorice spice. Bright cherry fruit flavors, spice and full tannins. The flavors are long through the finish, and accented by light vanilla oak. Drink now or hold for five to ten years and let the flavors open up.

    Critical Acclaim

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    RH Phillips

    RH Phillips

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    RH Phillips, California
    In 1973 Karl and John Giguiere (along with John's wife Lane) went home to the Dunnigan Hills farm they grew up on to settle down to the idyll life on the family wheat and sheep operation. The charm of being shepherds quickly wore off when the three discovered that sheep use almost zero percent of their brains. The sheep were fired. In 1981, they planted 10 acres of Sauvignon Blanc and Chenin Blanc; in 1983, they started their own winery. Naming their new venture after the brothers' maternal grandfather, they launched R.H. Phillips with 4,000 cases of wine. They sold every drop. Next year they sold 40,000 cases; the year after that, they sold 150,000 cases. Today, R.H. Phillips has 1600 acres of grapes on the property, and produces over 400,000 cases of wine.

    California

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    Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredible range of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied. Plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.

    Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon and Zinfandel. The Central Coast has carved out a niche with Rhône Blends blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California has to offer, any wine lover will find something to get excited about here.

    Tempranillo

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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.

    YNG730823_1999X Item# 75162