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Zestos Old Vine Garnacha 2011

Grenache from Spain
  • RP90
14% ABV
Ships Tue, Jan 23
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Currently Unavailable $9.99
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3.0 2 Ratings
14% ABV

Winemaker Notes

Zestos has such a pleasing aspect and texture and such fresh, succulent red and dark berry aromas and fruit; it's a perfect introduction to Spanish wine. Put it next to any casual foods you care to: pizza, Panini sandwiches, pulled pork sliders, fajitas, cheese quesadillas, and pastrami and corned beef sandwiches. This is an "easy quaffer" wine, as well. If you don't have any aged manchego or aged Parmigiano-Reggiano cheese handy, just pour some in your glass and enjoy!

Critical Acclaim

All Vintages
RP 90
Robert Parker's Wine Advocate
A staggering value, Patrick Mata brings in 10,000 cases of the 2011 Zestos Garnacha Old Vines, which was vinified in a combination of stainless steel and cement tanks. Made from old vine (over 40 years of age), high altitude (2800 feet) Grenache, this head-pruned vineyard planted on granite soils has produced an unbelievable wine for the price. Lots of kirsch, strawberry, black currant and licorice aromas jump from the glass of this medium-bodied, richly fruity, surprisingly intense red.
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Zestos

Zestos

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Zestos, , Spain
Zestos
'Zestos' means 'basket' in English. Not too many years ago, baskets like the ones depicted on these labels were used to transport grapes from the vineyard to the wineries. If you love red wines of tension that exhibit purity and finesse or white wines of complexity and tremendous value you will find Bodega Zestos to be your new love. In the words of Robert M. Parker, Jr, the most influential wine critic in the world, Zestos is "A staggering value".

Zestos produces from organically grown Malvar vines 35+ years of age and Garnacha vines that were planted in 1969 in the high elevation vineyards of San Martin de Valdeiglesias – northwest of Madrid. Zestos also produces wines in the southeast region of Madrid in the town of Arganda del Rey, within the Arganda subregion.

California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

CNC682266_2011 Item# 121001

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