Sierra Cantabria Reserva Unica 2013 Front Label
Sierra Cantabria Reserva Unica 2013 Front LabelSierra Cantabria Reserva Unica 2013 Front Bottle Shot

Sierra Cantabria Reserva Unica 2013

    750ML / 0% ABV
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    Winemaker Notes

    The vineyards belonging to Bodega Sierra Cantabria are composed of soils made of calcareous-clay and poor in organic matter, nutrients and minerals. This wine is a Tempranillo based blend with some Grenache, aged in both French and American Oak.

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    Sierra Cantabria

    Sierra Cantabria

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    Sierra Cantabria, Spain
    Sierra Cantabria  Winery Image

    Founded by Guillermo Eguren, who is a self-made "bodeguero", coming from a family tradition of vine growers. Today, the fourth generation of the Eguren family, Marcos Eguren, is the winemaker and director of the winery. Sierra Cantabria has come to the forefront of Spanish wineries in the last 15 years. This is from the extreme care that they give to their vineyards, located in the best terrain of Rioja, the savoir-faire of Marcos Eguren, and his price-conscious policies. Vineyards are located in San Vicente de la Sonsierra, one of the most famous towns in Rioja, known for the quality of its grapes. The grapes are sourced on 267 acres (108 ha), from 1,440-1,740 ft. above sea level (480-580 m), spread among the towns of San Vicente de la Sonsierra, Labastida, and Laguardia. The proportions of grapes are 91% Tempranillo, 3% Malvasia, and 6% Viura. 75% of the production comes from their own vineyards, the rest they buy from local growers. They have been doing ecologically conscious agriculture in their own vineyards for the last 12 years. Average production 0.5 t/acre (hectare is 5,000 kg). The soil is composed of Clay-lime, the best soil of Rioja. The climate is Continental, with the influence of winds from the Atlantic, but protected from more severe weather by the Sierra Cantabria Mountains

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    Highly regarded for distinctive and age-worthy red wines, Rioja is Spain’s most celebrated wine region. Made up of three different sub-regions of varying elevation: Rioja Alta, Rioja Alavesa and Rioja Oriental. Wines are typically a blend of fruit from all three, although specific sub-region (zonas), village (municipios) and vineyard (viñedo singular) wines can now be labeled. Rioja Alta, at the highest elevation, is considered to be the source of the brightest, most elegant fruit, while grapes from the warmer and drier Rioja Oriental produce wines with deep color and higher alcohol, which can add great body and richness to a blend.

    Fresh and fruity Riojas labeled, Joven, (meaning young) see minimal aging before release, but more serious Rioja wines undergo multiple years in oak. Crianza and Reserva styles are aged for one year in oak, and Gran Reserva at least two, but in practice this maturation period is often quite a bit longer—up to about fifteen years.

    Tempranillo provides the backbone of Rioja red wines, adding complex notes of red and black fruit, leather, toast and tobacco, while Garnacha supplies body. In smaller percentages, Graciano and Mazuelo (Carignan) often serve as “seasoning” with additional flavors and aromas. These same varieties are responsible for flavorful dry rosés.

    White wines, typically balancing freshness with complexity, are made mostly from crisp, fresh Viura. Some whites are blends of Viura with aromatic Malvasia, and then barrel fermented and aged to make a more ample, richer style of white.

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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.

    STC186952_2013 Item# 366817

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