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Pago de Carraovejas El Anejon 2009

ID No: 441953
Country:Spain
Region:Ribera del Duero
Grape Type:Tempranillo
Winery:Pago de Carraovejas
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Pago de Carraovejas El Anejon 2009 (magnum)

Pago de Carraovejas El Anejon 2009 (magnum) is made from 93% Tinto Fino (Tempranillo), 6% Cabernet Sauvignon and 1%Merlot.
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.

"Glass-staining ruby. Explosive, smoke- and spice-accented dark berry compote and floral scents are complicated by notes of spicecake and vanilla. Sweet and expansive on the palate, offering intense black raspberry and cherry-cola flavors and a refreshing touch of blood orange. Rich but energetic, with superb finishing clarity, slow-building tannins and lingering sweetness. - JR"
- Stephen Tanzer's International Wine Cellar (September 2013), 93 pts

"The 2009 Pago de Carrovejas El Anajon de la Cuesta de las Liebres (to give it its full name), is Tinto Fino blended with 6% Cabernet Sauvignon and 1% Merlot and raised for 12 months in French oak, has a much better, more refined bouquet with blackberry and raspberry fruit, a suggestion of wild heather and cedar. The palate is full-bodied with good backbone and structure, while the crisp acidity keeps the graphite-tinged finish agile and focused. This is very impressive. Drink now-2017."
- Wine Advocate (Neal Martin, Issue#205, February 2013), 93 pts 

 Vinous Antonio Galloni: 93 Wine Advocate: 93
Pago de Carraovejas Ribera del Duero 2016

Pago de Carraovejas Crianza Ribera Del Duero 2016 is made from 90% Tempranillo, 6% Cabernet Sauvignon and 4% Merlot


The Pago de Carraovejas Ribera del Duero 2015 vintage marks a turning point in the history of the winery. From now on, the Crianza and Reserva are unified in this wine that focuses on the terroir and character rather than the time of aging. Its renewed label reflects the three key elements of this red: origin, soul and emotion. 


Pago de Carraovejas Crianza Ribera Del Duero is made with grapes grown in the Botijas River valley, and planted between 1988 and 2011. Our work over the last 30 years has been geared to handcrafted viniculture, that puts as much care as possible into the microclimate conditions and the details. We have placed particular attention on the maintenance of the soil by plant cover that already grows spontaneously. It allows us to develop the ecosystem of the valley, which we respect scrupulously, using organic fertilizer and sulfur as the sole basis of our viticulture.

Depending on which plot they come from and the time they enter the winery, the grapes may be deposited in cold chambers to prevent oxidation and preserve the aroma. We carry out a two-part selection: first on the vine, where we choose the bunches, and then on a belt in the winery, where we remove the grapes that do meet the necessary conditions. The grapes enter the winery and are transported with the assistance of gravity. The deposits are filled slowly and gently. Depending on the characteristics that we detected when tasting the grapes, we ferment them either in stainless steel deposits or French oak barrels. For years we have worked with our own yeast that has been isolated from the vines by our team. This work is also partly responsible for the Carraovejas character.
The wine was aged in barrels for around twelve months.


Review:

Intense graphite, orange peel, chocolate and blood orange with intense red-cherry essence. The palate has a very long, succulent feel with great flesh and freshness. Deep, powerful and focused. Drink or hold. -James Suckling 93 Points


 


 93 Points
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.

The vineyard is located on a hillside at 900 metres above sea level with 30%-40% slopes. Vertical Axis growing system. High minerality limestone soils, with white calcareous salts. The vineyard was planted in 1994.

Grapes are handpicked and taken to the winery in small crates . After spending a few hours in a refrigerating chamber the grapes are placed into the vats by gravity.

Both alcoholic and malolactic fermentations are carried out in small French oak Haute Futaie vats with yeasts and bacteria found at the estate ,allowing the wines to fully express the terroir and respecting each vintage ́s unique characteristics.

The wine gently flows into the extra fine-grain French oak barrels by gravity flow where it will spend 24 months.

Fined with natural egg white and bottled by gravity with selected natural cork stoppers in April 2014.

 


Review:

Vivid ruby. Intensely perfumed dark berry and floral pastille scents show excellent purity and lift, with a hint of white pepper and building spiciness. Supple and open-knit, offering intense raspberry, vanilla and lavender pastille flavors that put on weight with air. Clean, bright and seamless on the impressively persistent finish, with the red fruit and floral notes echoing strongly. - Vinous 93 Points

 Vinous Antonio Galloni: 93
Pago de Carraovejas Cuesta Liebres 2014

Pago de Carraovejas Cuesta Liebres is made from 90% Tinto Fino (Tempranillo) and 10% Cabernet Sauvignon. The plot is located on a terraced hillside located at 900 m above sea level with slopes that range between inclines of 30% and 40%. Red cherry color with purple hues. Ripe fruit aromas, vanilla notes. Suave and unctuous in the mouth. A strong and noble character.

The harvest is carried out by hand using small crates and after passing through a refrigerated container it is transferred into tanks via gravity. The alcoholic and malolatic fermentation is carried out in small French “Haute Futaie” Oak casks with unique and original local yeasts and fermenting bacteria from the vineyard itself, to bring out the very best of the terroir, respecting the uniqueness of each and every vintage. Clarified with egg whites and bottled by gravity with natural cork stoppers.


Review:

"A wine that flirts with perfection, the 2014 Cuesta de las Liebres (100% Tinto Fino) comes from a terraced hillside vineyard located 900 meters above sea-level and spent two years in small French oak casks. Its deep purple color is followed by a thrilling bouquet of crème de cassis, crushed flowers, spice, and subtle vanilla-laced wood characteristics. These carry to a full-bodied Ribera del Duero that has a stacked mid-palate, building yet incredibly polished tannins, no hard edges, and a finish that goes on for nearly a minute. This is a blockbuster, sensational wine that delivers the goods. It’s unquestionably approachable today yet should benefit from another year or two and keep for 15-20. Bravo!" - Jeb Dunnuck (March 27th 2019), 98 pts

 98 Points
Pago de Carraovejas Reserva 2014


Pago De Carraovejas Reserva 2014 is made from Made from 78% Tempranillo, 15% Cabernet Sauvignon and 7% Merlot, aged in French oak barrels for 12 months, this is an elegant medium to full-bodied wine with ripe red fruits, sweet spices combined with toasty notes. The tannins provide texture and roundness and the finish is long and intense.

The 2014 vintage was marked by a very early start to the cycle. In April, the vineyards at Pago de Carraovejas already showed signs of activity, which is highly unusual. It was a very hot spring leading into a summer that was cooler than usual and enhanced by an unbeatable end to the cycle with a September that was more like summer than Autumn. The slow, careful grape-picking began on 26 September and ended on 18 October with the picking of the Cabernet Sauvignon. The rain around the time of the grape-picking lengthened the process but the quality and health parameters remained intact for such a peculiar—as regards weather—and promising vintage due to its quality.

We make our Pago De Carraovejas Reserva 2014 using selected grapes from vineyards with a greater potential for performance, in other words, with a fruit concentration and, at the same time, appropriate levels of acidity and firm, ripe tannins. Our process respects the fruit and we work slowly and meticulously: we pick our grapes by hand and we transport them in crates. Depending on the plot of land they come from and the time they arrive at the winery, the grape may be put into cold rooms to prevent oxidation and preserve their aroma.
We then perform a second selection process at the winery, rejecting any grapes that do not meet our criteria, using a selection table. The grapes are brought into the cellar and are allowed to settle naturally.
The vats are filled slowly and gently. Depending on the characteristics that we detect during the tasting, we ferment the grapes in stainless steel vats or French oak.
For this fermentation, we use our own yeast, from our vineyard and is isolated by our team. This concept is partially responsible for the character of Carraovejas. During fermentation, a relatively low temperature is maintained, using dry ice if necessary. After the alcoholic fermentation, the undergo spontaneous malolactic fermentation, which takes place in stainless steel or oak, depending on the characteristics of the wines. The barrel ageing is marked by respect for the character of the wine. Most of it was aged in extra-fine-grain, French oak barrels for a minimum of 12 months – the time it remains in the cellar before being put on the market, bottled and sealed with selected natural cork.

A great match with red meat, game, pastas, ham and hard cheeses.


Review:

A magical wine, the 2014 Reserva from winemaker Almudena Calvo is largely Tempranillo blend with 6% Cabernet Sauvignon and 4% Merlot, all aged in French oak for a year. Deep and powerful, with beautiful concentration, it’s nevertheless incredibly elegant and seamless on the palate, and shows terrific complexity in its blackcurrants, graphite, white flowers, and vanilla bean aromas and flavors. A wine of great intensity as well as purity, it builds with time in the glass and has a fabulous finish that won’t quit. It’s not for those craving lightweight aromas and flavors, but it’s a thrilling wine. Drink it any time over the coming 10-15 years. - Jeb Dunnuck 97 Points

 97 Points
Pago de Carraovejas Reserva 2014 (Magnum)


Made from 78% Tempranillo, 15% Cabernet Sauvignon and 7% Merlot, aged in French oak barrels for 12 months, this is an elegant medium to full-bodied wine with ripe red fruits, sweet spices combined with toasty notes. The tannins provide texture and roundness and the finish is long and intense.

The 2014 vintage was marked by a very early start to the cycle. In April, the vineyards at Pago de Carraovejas already showed signs of activity, which is highly unusual. It was a very hot spring leading into a summer that was cooler than usual and enhanced by an unbeatable end to the cycle with a September that was more like summer than Autumn. The slow, careful grape-picking began on 26 September and ended on 18 October with the picking of the Cabernet Sauvignon. The rain around the time of the grape-picking lengthened the process but the quality and health parameters remained intact for such a peculiar—as regards weather—and promising vintage due to its quality.

We make our Reserva using selected grapes from vineyards with a greater potential for performance, in other words, with a fruit concentration and, at the same time, appropriate levels of acidity and firm, ripe tannins. Our process respects the fruit and we work slowly and meticulously: we pick our grapes by hand and we transport them in crates. Depending on the plot of land they come from and the time they arrive at the winery, the grape may be put into cold rooms to prevent oxidation and preserve their aroma.
We then perform a second selection process at the winery, rejecting any grapes that do not meet our criteria, using a selection table. The grapes are brought into the cellar and are allowed to settle naturally.
The vats are filled slowly and gently. Depending on the characteristics that we detect during the tasting, we ferment the grapes in stainless steel vats or French oak.
For this fermentation, we use our own yeast, from our vineyard and is isolated by our team. This concept is partially responsible for the character of Carraovejas. During fermentation, a relatively low temperature is maintained, using dry ice if necessary. After the alcoholic fermentation, the undergo spontaneous malolactic fermentation, which takes place in stainless steel or oak, depending on the characteristics of the wines. The barrel ageing is marked by respect for the character of the wine. Most of it was aged in extra-fine-grain, French oak barrels for a minimum of 12 months – the time it remains in the cellar before being put on the market, bottled and sealed with selected natural cork.

A great match with red meat, game, pastas, ham and hard cheeses.


Review:

A magical wine, the 2014 Reserva from winemaker Almudena Calvo is largely Tempranillo blend with 6% Cabernet Sauvignon and 4% Merlot, all aged in French oak for a year. Deep and powerful, with beautiful concentration, it’s nevertheless incredibly elegant and seamless on the palate, and shows terrific complexity in its blackcurrants, graphite, white flowers, and vanilla bean aromas and flavors. A wine of great intensity as well as purity, it builds with time in the glass and has a fabulous finish that won’t quit. It’s not for those craving lightweight aromas and flavors, but it’s a thrilling wine. Drink it any time over the coming 10-15 years. - Jeb Dunnuck 97 Points

 97 Points
Product Description

Pago de Carraovejas El Anejon 2009 is made from 93% Tinto Fino (Tempranillo), 6% Cabernet Sauvignon and 1%Merlot.
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.

"Glass-staining ruby. Explosive, smoke- and spice-accented dark berry compote and floral scents are complicated by notes of spicecake and vanilla. Sweet and expansive on the palate, offering intense black raspberry and cherry-cola flavors and a refreshing touch of blood orange. Rich but energetic, with superb finishing clarity, slow-building tannins and lingering sweetness. - JR"
- Stephen Tanzer's International Wine Cellar (September 2013), 93 pts

"The 2009 Pago de Carrovejas El Anajon de la Cuesta de las Liebres (to give it its full name), is Tinto Fino blended with 6% Cabernet Sauvignon and 1% Merlot and raised for 12 months in French oak, has a much better, more refined bouquet with blackberry and raspberry fruit, a suggestion of wild heather and cedar. The palate is full-bodied with good backbone and structure, while the crisp acidity keeps the graphite-tinged finish agile and focused. This is very impressive. Drink now-2017."
- Wine Advocate (Neal Martin, Issue#205, February 2013), 93 pts

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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Parcels of fruit for this wine were identified in the vineyard by the winemakers. Daily fruit inspection led to the fruit being harvested at optimum flavor ripeness. The fruit was harvested at night and quickly transported to the winery. The fruit was destemmed to 6T open fermenters for fermentation. A Shiraz specific yeast was selected to ferment the wine and fermentation was carried out at a maximum of 28°C. The fermenter was manually pumped over twice daily in the first half of fermentation to give the winemakers control of color, flavor and tannin extraction. Pump over regimes were adjusted toward the end of fermentation to suit the tannin and flavor extraction of the wine. The cap was completely broken up on each pump over. The wine remained in fermenters for 6-8 days (dependent on parcel) before being pressed, inoculated with malolactic bacteria and filled to American oak (100% new barrels). The wine was racked post malolactic fermentation and returned to the same barrels. The wine was topped every month and after six months racked and returned to the same barrels again. Prior to bottling the parcels were emptied from oak and blended. Minimal fining and filtration was carried out prior to bottling.

 


Review:


"Full-bodied and rich, this is a traditional style of Barossa Shiraz, aged in American oak hogsheads. Faint menthol or dill notes and plenty of vanilla frame plum and mulberry fruit, while hints of green peppercorn and maple syrup add interest to the long finish. Drink now–2030. - Joe Czewinski" - Wine Enthusiast (April 2017), 93 pts

 

2012 Vintage:

Voted Best Shiraz in the World at London's International Wine & Spirit Competition 

 

  

Voted Best Shiraz in the World at London's International Wine & Spirit Competition 

 Wine Enthusiast: 93
Arietta Hudson Vineyards Merlot 2012

Produced from the oldest planting of grapes on Lee Hudson’s heralded vineyard in the Napa Carneros, this latest offering of Arietta Merlot is one for the ages. Certainly a classic vintage, 2012 delivered fruit with brilliant purity, structure, and a strong sense of place. This unique—one might say historic—block of Merlot shows the best that this variety has to offer in California. Well-proportioned, fresh, flavorful, dark and complex, this wine is sure to impress lovers of Pomerol, and show that California is capable of producing Merlot wines with strength, yes, but also nuance, delicacy, and multiple layers of interest. This wine should continue to open and develop over the next decade, and age gracefully for another decade or two.


Review:

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 Vinous Antonio Galloni: 95
Grand Veneur Chateauneuf du Pape Blanc La Fontaine 2015


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Yellow-gold color. The nose is rich in aromas of citrus fruit, tropical fruit, quince and honey, with a touch of vanilla. On the palate, the same aromas appear together with a fatness combining exotic fruit and vanilla : the wine is rich, generous and elegant, with extraordinary length. "La Fontaine" is often considerated to be one of the best Châteauneuf du Pape white, and it is by definition a superb gastronomy wine.

Best between 1 and 8 years.

 


Review:

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A characterful wine that is broad and fruity. Smooth and elegant tannins make this a feminine wine, marked by aromas of black berries and leather.

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