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Santa Julia Reserva Tempranillo 2006

Tempranillo from Argentina
    0% ABV
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    3.3 11 Ratings
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    3.3 11 Ratings
    0% ABV

    Winemaker Notes

    Red and black ripe fruit aromas such as cherries, blackberries and figs, combined with notes of vanilla, chocolate and tobacco from oak ageing. A full bodied wine with luscious fruit flavors, silky tannins and a long finish. The Zuccardi family makes exceptional Tempranillo.

    At the foot of the Andes Mountains, in the vast desert province of Mendoza sits Familia Zuccardi, Argentina's largest family-owned winery and one of the leading exporters of Argentine wines. In the U.S., two lines of Familia Zuccardi wines are available: Santa Julia and Familia Zuccardi "Q".

    Critical Acclaim

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    Santa Julia

    Santa Julia

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    Santa Julia, South America
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    Julia exists, she is real. Julia is the only daughter of Jose Zuccardi, current director of Familia Zuccardi winery. Created in her honor, Santa Julia represents the Zuccardi Family's commitment to achieve the highest quality levels through sustainable practices, contributing to protect the environment and to develop the community. Founded in early 1990s, Santa Julia is one of the emblematic Argentine wine brands, both in Argentina and around the world. Santa Julia is a combination of the quality and diversity of the Mendoza land, which produces modern wines.

    Bodega Santa Julia is committed to being natural, environmentally friendly, and growing in harmony with the community. The long term sustainability of harvests are extremely important, which is the reason Santa Julia fosters the natural richness of the soil through certified organic vineyard management. Santa Julia represents this care and respect for the environment. It works in care of the earth, the people and the community.

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    Argentina

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    With vineyards tretching along the eastern side of the Andes Mountains from Patagonia in the south to Salta in the north, Argentina is one of the world’s largest and most dynamic wine producing countries—and most important in South America.

    Since the late 20th century vineyard investments, improved winery technology and a commitment to innovation have all contributed to the country’s burgeoning image as a producer of great wines at all price points. The climate here is diverse but generally continental and agreeable, with hot, dry summers and cold snowy winters—a positive, as snow melt from the Andes Mountains is used heavily to irrigate vineyards. Grapes very rarely have any difficulty achieving full ripeness.

    Argentina’s famous Mendoza region, responsible for more than 70% of Argentina’s wine production, is further divided into several sub-regions, with Luján de Cuyo and the Uco Valley most noteworthy. Red wines dominate here, especially Malbec, the country’s star variety, while Chardonnay is the most successful white.

    The province of San Juan is best known for blends of Bonarda and Syrah. Torrontés is a specialty of the La Rioja and Salta regions, the latter of which is also responsible for excellent Malbecs grown at very high elevation.

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    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.

    ALL6211141_2006 Item# 97116