Vina Arnaiz Roble 2011 Front Label
Vina Arnaiz Roble 2011 Front LabelVina Arnaiz Roble 2011 Front Bottle ShotVina Arnaiz Roble 2011 Back Bottle Shot

Vina Arnaiz Roble 2011

  • TP91
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

This barrel aged wine has spent six months in French oak, has blackberry, cherry and smoke on the nose. In the mouth it is rich and luscious with currants and red fruity flavors, a complex, yet perfectly balanced and elegant wine. Excellent with roasted meats or on its own.

Critical Acclaim

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TP 91
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Dark and deep with rich blackberry and dense texture; smooth, luscious and intense; long and tangy with style and lovely balance. 90% Tempranillo, 5% Merlot, 5% Cabernet Sauvignon.
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Vina Arnaiz

Vina Arnaiz

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Vina Arnaiz, Spain
Vina Arnaiz Winery Image
Viña Arnáiz is located in the town of Haza in Burgos, the heart of the Ribera del Duero D.O. Completed in 2004, Viña Arnaiz is a stunning facility, combining the latest in state-of-the-art technology while maintaining its sense of place and history. The wines produced are aged in American and French (Allier, Nevers, and Limousin) oak barrels.
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Ribera del Duero is located in northen Spain’s Castilla y León region, just a 2-hour drive from Madrid. While winemaking in this area goes back more than 2000 years, it was in the 1980s that 9 wineries applied for and were granted Denominación de Origen (D.O.) status. Today, more than 300 wineries call Ribera del Duero home, including some of Spain’s most iconic names.

Notable Facts Ribera’s main grape variety, Tempranillo, locally know as Tinto Fino, is perfectly suited to the extreme climate of the region, where it must survive scorching summers and frigid winters. Low yields resulting from conscientious tending to old vines planted in Ribera’s diverse soils types, give Ribera wines a distinctive depth and complexity not found in other Tempranillos. Rich and full-bodied, the spice, dark fruit and smoky flavors in a bold Ribera del Duero will pair well with roasted and grilled meats, Mexican food and tomato-based sauces.

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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.

NDF465444_2011 Item# 125325

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