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Pago de Carraovejas Crianza Ribera del Duero 2013

ID No: 443091
Country:Spain
Region:Ribera del Duero
Grape Type:Tempranillo
Winery:Pago de Carraovejas
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Pago de Carraovejas Crianza Ribera del Duero 2014

Pago de Carraovejas Crianza Ribera Del Duero is made from Tempranillo (93%), Cabernet Sauvignon (5%) and Merlot (2%).


Ideal weather conditions: rainy sprin and dry summer. Havest Sept. 29 - Oct. 22. Low yield and excellent concentration.
Aged for 12 months in French and American oak barrels, new and semi-new. Clarified with natural egg white.
Intense cherry color with purple tones. The nose is filled with ripe fruit aromas of black berries and spices. It is rich and fruity in the mouth with well integrated oak, notes of coffee and cacao and supple tannins. Full bodied, smooth and long finish.

 


Review:

"One of the most reliable Crianzas and an incredible local successes in Spain, the 2014 Crianza is a subtle, harmonic and elegant blend of Tempranillo (Tinto Fino) with some 12% Cabernet Sauvignon and 9% Merlot, fermented in stainless steel and oak vats and matured in French and American oak barrels for one year before it was bottled. With 15% alcohol it's not a shy wine, but it's nicely balanced, the oak is present but integrated with the fruit, and the palate is full-bodied and round, with lush tannins and a very tasty finish. 600,000 bottles produced. - Luis Gutierrez"
- Robert Parker's The Wine Advocate (Issue #227, December 2016), 93 pts

 Wine Advocate: 93
Pago de Carraovejas El Anejon 2012

Pago de Carraovejas El Anejon is made from 88% Tinto Fino (Tempranillo), 11% Cabernet Sauvignon, 11% Merlot.
It was in barrel for one year and then kept for three more years in bottle before it's sold.
Color: Red Purple with same color nuances.
Aroma: Complex nose, suggestive of red berries, tinges of dairy products, toasty and spices.
Mouth: Powerful and elegant wine. Well structured and balanced.

 


"The 2012 El Anejón is a wine that always feels fresher, younger and with better integrated oak. It's consistently sourced from a specific plot of vines on small terraces, mostly Tempranillo but also with 11% each Cabernet Sauvignon and Merlot. All the varieties are nicely integrated and the wine feels solid, compact, with no fissures, ripe and generously oaked, but without excess. It's a powerful, modern, ripe and concentrated Ribera, nicely crafted and easy to like. It was in barrel for one year and then kept for three more years in bottle before it's sold. 18,000 bottles were filled in April 2014. - Luis Gutierrez"
- Robert Parker's The Wine Advocate (Issue #227, December 2016), 93 pts

 Wine Advocate: 93
Pago de Carraovejas Cuesta Liebres 2011 (magnum)

Pago de Carraovejas Cuesta Liebres is made from 90% Tinto Fino (Tempranillo) and 10% Cabernet Sauvignon. Following the hottest and then moved to fermenting containers where gravity aids the fermentation process. Aged 24 months in new French oak barrels. Clarified with natural egg white. Intense red cherry color with purple hues. Ripe fruit aromas, vanilla notes. Suave and unctuous in the mouth. A strong and noble character.

 


Review:

"The nose of the 2011 Cuesta de Las Liebres reveals the heat of the vintage, it has a dusty sensation over a core of dry hay and straw, very ripe plums and dark cherries. There are still plenty of oak-related aromas that would need some more bottle aging. The palate is full-bodied, ripe, lush, round and exuberant, with plenty of tannins that stick to your tongue leaving a drying sensation. The palate also points at the need of some more time in bottle. 8,300 bottles produced. - Luis Gutierrez"
- Robert Parker's The Wine Advocate (Issue #221, October 2015), 91 pts

 Wine Advocate: 91
Product Description

Pago de Carraovejas Crianza Ribera Del Duero is made from Tempranillo (93%), Cabernet Sauvignon (5%) and Merlot (2%).


Ideal weather conditions: rainy sprin and dry summer. Havest Sept. 29 - Oct. 22. Low yield and excellent concentration.
Aged for 12 months in French and American oak barrels, new and semi-new. Clarified with natural egg white.
Intense cherry color with purple tones. The nose is filled with ripe fruit aromas of black berries and spices. It is rich and fruity in the mouth with well integrated oak, notes of coffee and cacao and supple tannins. Full bodied, smooth and long finish.

 


Review:

Solemn in violet-colored maroon trim, bright and limpid. Intense aromas, complex, balanced, red fruit with toast, chocolate. Entry into fleshy mouth, tasty. Long finish with excellent aftertaste. - Guia Repsol 94 Point

Winery: Pago de Carraovejas

The Pago de Carraovejas Estate
The Pago de Carraovejas winery was founded in 1988 and is located in the town of Peñafiel. Pago de Carraovejas means “the place where the sheep walk by”, a loose translation. The ongoing pursuit of excellence best defines the career of José María Ruiz, Pago's founder and principal shareholder. Working his way through the restaurant trade (cook, waiter & sommelier) in his hometown of Segovia; José María, founded his own restaurant in 1982 and it soon became one of the city's top-rated venues. The winery was a logical extension of José María insistence on serving his restaurant clients the very best. Today he not only makes his own top quality house wine; but also raises heritage-breed pigs for his culinary specialty: Segovia-style roast suckling pìg. The commercial success of the Pago de Carraovejas wines has been spectacular since the first vintage (1991) hit the streets in 1993. In addition to the 100,000 bottles opened annually at the restaurant, the wines have become a must for quality restaurant wine lists in all of Spain. Every vintage is quickly sold out and allocations continue to be hard to come by.

The Pago de Carraovejas Vineyards
Pago de Carraovejas is a single vineyard wine. The Finca comprises of 140 hectares, all red grapes and planted 75% to Tempranillo and 25% to Cabernet Sauvignon. The vines are situated on the southern flank of Carraovejas ridge at 850 meters above sea level. The local micro-climate is harsh and dry: cold winters, hot summers and an annual rainfall less than 400 mm. The soils are low in nutrients with a mix of limestone, chalk and sand. Carefully metered drip irrigation controls vine stress, which along with the terrain, soils and micro-climate, produces grapes of optimum concentration and ripeness, vintage after vintage.

Pago de Carraovejas Winemaking
Production is at 50,000 cases and the winery uses a 50 - 50 combination of French (Allier) and American (Ohio and Missouri) oak of which 33% is new oak each year. They currently make Crianza, Reserva and Gran Reserva styles, no Tinto Joven here. Only 10% of their wine is exported. The maceration of the reds occurs in fat stainless steel tanks suspended off of a single plane of waffled stainless. Enologist Almudena Calvo oversees the winemaking, based on a philosophy that revolves around 4 essential points: 
          1) the Pago de Carraovejas hillside terrain as the only source of grapes, 
          2) keeping grapes as undamaged as possible as they go into the fermenters, 
          3) Large skin contact surface in the fermenters (unique fermentation vessels),
          4) 25% of the blend is Cabernet Sauvignon.

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Castelmaure La Pompadour Corbieres 2014

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Alain Jaume Domaine du Clos de Sixte Lirac 2015

Alain Jaume Domaine du Clos de Sixte Lirac  is made from 50% Grenache, 35% Syrah, 15% Mourvedre

An intense red garnet color. On the nose, aromas of red and black ripe fruit (kirsch and wild blackberry). The mouth is full, with aromas of blackcurrant liqueur and spice. Tannins are both harmonious and elegant thanks to the fleshiness of the wine. Hints of licorice and vanilla on the finish, which gives the wine length and complexity.

Soil type LIRAC vineyard is facing Chateauneuf du Pape, opposite side of the Rhône river. As showed by the picture and following geologist George Truc, soils are almost similar in both side. They are marked by the violence wrought by the Rhone river. It consists of a layer of marine molasses of the Miocene period covered by alpine alluvium. The presence of a great number of rounded stones known as "galets" in the earth is evidence of the time when the Rhone, then a torrent, tore fragments of rock from the Alps and deposited them on the plain. LIRAC is one of the up-coming best area from the southern Rhône valley, as it delivers outstanding wines. Winemaking & ageing Traditional wine-making in stainless still vats. Hand sorted bunches, crushed and destemmed grapes. Fermentation temperature : 30°C. 18 days of vatting with pigeages.

 


Review:

"The 2015 Lirac Clos de Sixte comes from an appellation that shares a similar terroir with Chateauneuf du Pape, yet is located just across the river, on the western side of the Rhone. It’s a serious, large scaled, voluptuous effort that that has lots of ripe tannin, a bid mid-palate and copious amounts of blackberries, black cherries, scorched earth, licorice and roasted herbs. One of the bigger boned and concentrated reds in the lineup, it will have a decade of longevity. - Jeb Dunnuck"
- Robert Parker's The Wine Advocate (Issue 227, October 28th 2016), 91-93 pts

 Wine Advocate: 93
Poggio Nardone Brunello di Montalcino 2011

Poggio Nardone Brunello di Montalcino is made from 100 percent Sangiovese Grosso.

The rich nose displays scents of spices combined with aromas of small red ripe fruits, blackberry and blueberry.
Well structured, determined and elegant, with round and silky tannins. Very nice finish.

 


Review:

"This lively red exhibits cherry, strawberry, eucalyptus, tobacco and mineral flavors. The firm tannins work in tandem with the bright acidity, leaving a long, refreshing finish that echoes the fruit, earth and savory elements. Best from 2018 through 2028. 3,800 cases made. — B.S."

- Wine Spectator's Advance (June 15th 2016), 93 points

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Chateau Beard La Chapelle Saint Emilion Grand Cru 2012

Appellation: Saint- Emilion

Composition: 90% Merlot,7% Cabernet Franc,3% Cabernet Sauvignon

Aging: Ageing is for 12 months.

Tasting Notes: Dark purple in the glass. Aromas of blackcurrant, vanilla and a touch of wood on the nose. At first taste you can tell this wine will take on some age. Rich and layered, but held back due to its youth. Soft tannins blend with black fruit flavors and a touch of mineral on the finish. Drink over the next 7 to 10 years. This vintage is more approachable at an early age then the previous two vintages.

Soil: Limestone-clay on the "côtes" and deep-lying sand on the "pieds de côtes".

Avg Age of Vines: Vines have an average age of 40 years.

Vinification: Grapes are picked by hand and machine, but manually sorted after destemming. The vinification is a traditional with three gentle pumping overs per day and with one or two rack and returns carried out during the period of fermentation. Total time in vat is between 3 to 4 weeks

Awards: 2013 Gilbert & Gaillard Guide - Gold Medal

Vinsacro Dioro Rioja 2010


 

Dark ruby color. Aromas of cherry, currant, vanilla bean and hint of tar. Full-bodied, with flavors of cherries, cocoa powder and oak. A touch of sweetness on entry with a little bit of air with soft tannins that are starting to integrate well.

The latest step in the project is Vinsacro (formerly Valsacro) Dioro. The earlier Valsacros were made from a field selection of the older vineyards. Now, thanks to the new facility Amador has been able to build an upmarket version of Vinsacro (formerly Valsacro) with a four-stage selection process that includes an initial field selection of the fruit followed by a second table selection as the grapes come into the winery. After fermentation wine from selected tanks is transferred to new French oak barrels for 12-14 months of barrel age. Finally, the best barrels are set aside for Dioro and the remainder used to "upgrade" the normal Vinsacro.

Vinsacro Dioro is a blend of grapes from 100+ year old "vidau" vineyards where many varieties were planted together in the same plot.

Today the grapes are harvested and vinified separately. The final blend depends on the vintage but typically it's Tempranillo (50%), Garnacha (20%) and remaining 30% is a mix of mainly Graciano (10%) & Mazuelo (10%) with a little of Monastrell (5%) & Bobal (5%).

 


Review:

"Bright purple. Potent dark berry aromas are complicated by notes of vanilla, pipe tobacco and woodsmoke. Fresh and precise, with densely packed black raspberry and cola flavors that opening nicely with air. Gentle tannins build slowly on the clinging finish, with the raspberry and smoke notes echoing. - Josh Raynolds"
- Steven Tanzer ‘s International Wine Cellar (September / October 2014), 91 pts

The 2010 Vinsacro Dioro opens to an explosion of flowers and ripe blueberries that is very perfumed. It feels quite modern and aromatic with well-integrated oak and a luscious palate. This is produced from a field blend they call Vidau, which, in their case it is approximately 50% Garnacha, 30% Tempranillo and a myriad of other grapes like Graciano and even Monastrell. The wine aged in brand new French oak barrels for 17 months, and it's clearly a high-end wine with aspirations. 35,000 bottles. Wine Advocate 92 Points

 Vinous Antonio Galloni: 91 Wine Advocate: 92
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Cazaux Gigondas Tour Sarrasine 2016

Cazaux Gigondas Tour Sarrasine is made from 75% Grenache, 15% Syrah, 10% Mourvèdre. 45 year old vines on average.

Intense, persistent red and dark fruit aromas. Raspberry,  pepper and spice flavors. Silky tannins.
Enjoy with game meat or strong cheeses.

Review:

"As to the reds, the 2016 Gigondas La Tour Sarrasine offers a ripe, medium to full-bodied, concentrated style as well as classic, old school notes of smoked meats, bay leaf, game, pepper and assorted red and black fruits. It has a fresh, balanced feel, and will keep for a decade or more."

- Jeb Dunnuck (October 2017), 89-92 pts

 92 Points