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Solar de Urbezo Crianza 2005

Other Red Blends from Spain
  • RP90
0% ABV
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3.0 1 Ratings
0% ABV

Winemaker Notes

Cherry red color. Complexity of aromas of ripe fruit with subtle notes of toasted oak, toffee, vanilla and balsam. Well structured, broad and harmonic in the mouth. An elegant bouquet.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
The 2005 Crianza is a blend of 40% Tempranillo, 30% Cabernet Sauvignon, 20% Merlot, and 10% Syrah aged for nine months in French and American oak. It offers up an attractive nose of cedar, mineral, tobacco, cassis, blueberry, and blackberry leading to a smooth, easy-going, spicy wine with savory flavors, good balance, and a seamless finish. Drink this pleasure-bent wine over the next five years.
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Solar de Urbezo

Solar de Urbezo

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Solar de Urbezo, Spain
2005 Crianza
In 1995, Santiago Gracia Ysiegas took up the tradition of his family and founded the winery Bodegas Solar de Urbezo. His vocation was to elaborate grapes from the vineyards of the Gracia-Campillo family, offering total guarantee of purity and quality in their wines. The winery is located in Carinena, region of Aragon, 45 km from Zaragoza.

The culture of wine growing in Carinena is one of the most ancient in Spain; it goes back to the 3rd century, when the Romans inhabited this land. The cultivation of grapes was maintained throughout time and still constitutes an essential part in the way of life, economy and historical heritage of the area.

The name of our winery "SOLAR DE URBEZO" has its origin from the surname of a gifted painter from Aragon, ANTONIO URBEZO. He was born in Cariñena, and developed his artistic career in Bilbao. Santiago Gracia chose his name for his winery and wines in recognition of his art and of the affection of the painter towards his family and the land of Cariñena.

Known for bold reds, crisp whites, and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place the primary emphasis upon its own native grapes. Though the country’s climate is diverse, it is generally warm to hot. In the center of the country lies a vast, dry plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought. Because of its location on the Iberian Peninsula, many of Spain’s wine regions are located on or near the milder coast, either of the Bay of Biscay to the north, the Atlantic Ocean to the northwest, or the Mediterranean sea to the south and east. Each of these regions has its own unique soil, climate, and topography, as well as principal grape varieties.

In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate, though elsewhere the most popular wines are generally red. Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache), as well as rich, nutty whites from Viura. Ribera del Duero produces opulent, fruity, top-quality wines from almost exclusively Tempranillo. Priorat, a sub-region of Catalonia, blends Garnacha with Cariñena (Carignan) to make bold, full-bodied wines with a hint of earthiness. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. 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. Since the 1990s, international varieties like Cabernet Sauvignon, Merlot, and Sauvignon Blanc have been steadily increasing in importance in several regions.

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 create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. 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.

VOSSDU05A003_2005 Item# 101816

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