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Flat front label of wine
Flat front label of wine

Sedella Laderas de Sedella Anfora 2013

Other Red Blends from Spain
  • RP91
0% ABV
  • RP91
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Winemaker Notes

The wines have beautiful clarity and are packed with slately minerality, fine tannins and fresh bright acidity. Wine with an outstanding deep blue color, high intensity, violet on the edges and dense and stained tears. The aromas are reminiscent of the natural environment, with notes of iodine, salt-pits and Mediterranean forests, fresh and fruity yielding very complex and elegant wines. In the mouth, sensations are soft, round, but fresh and a pleasant aftertaste.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
2013 saw a wet and cold growing season with harvest later than average for the young vines used in the 2013 Laderas de Sedella. It has a field blend of Romé, Garnacha, Jaén, Montua and Moscatel Romano, similar to the one found in the old vineyard used for its sibling Sedella. This is sourced from young vines from 0.9 hectares planted on slate soils, but in this case with a southern exposition. It was cropped form a wet and cooler, more continental vintage than 2012. The different varieties were picked and fermented together in stainless steel vats with indigenous yeasts and then transferred to terracotta amphorae, egg-shaped cement vats and oak for malolactic and 13 months of ageing without being racked. There are plenty of aromas of beef blood, minerals, Mediterranean herbs and even flowers over the core of berry fruit. The palate shows fine-grained tannins and good balance. This is super. 3,148 bottles were filled in May 2015.
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Sedella, Spain
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Founded in 2006, Sedella is owned and run by Lauren Rosillo, an innovative, young Spanish winemaker who worked on projects in Rioja, Rueda and La Mancha before falling in love with the Axarquia region in Malaga. There he found a 2.5-hectare vineyard located in Sedella a quaint town of 400 people, with slate-strewn soil that he could not allow to pass him by. Located at Appellation d’Origine Sierras de Malaga, its high elevation (2461 feet), ancient field blended Rome, Jaen and Garnacha vines (100+ years old) and proximity to the Mediterranean Sea all enhance the personality of Lauren’s wines.

Many of Lauren’s innovations as a winemaker are in fact agricultural innovations. He uses Roman plows and horses rather than tractors to avoid compressing the soil. At its steepest, the slopes are at a 45% grade, but Lauren maneuvers the horses adeptly on the hillsides. The vineyards are organically farmed and certified. Production here is tiny – about 400 cases total.

Known for bold reds, crisp whites and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place primary emphasis on its own native grapes. Though the country’s climate is diverse, it is generally hot and dry. In the center of the country lies a vast, arid plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought.

Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache). Rioja also produces rich, nutty whites from the local Viura grape.

Ribera del Duero is gaining ground with its single varietal Tempranillo wines, recognized for their concentration of fruit and opulence. Priorat, a sub-region of Catalonia, specializes in bold, full-bodied red blends of Garnacha (Grenache), Cariñena (Carignan), and often Syrah and Cabernet Sauvignon. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate.

Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

DBWDB1803_13_2013 Item# 181534