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Producer: Pago CalzadillaGrape Varieties: Syrah 100%Optimum Drinking: Within 12 yearsWine Style: Rich ripe spicy redAlcohol by Volume: 14.5%Closure: Natural CorkCountry: Spain
A rich, ripe and fruity Syrah showing complexity on the nose with deep, black fruits combining with floral hints, white and black pepper spice and wild mountain herbs. Ripe fruit flavours on the palate lead to a generous texture and a silky finish.
Pago Calzadilla is a small, family-run estate producing a limited quantity of highly expressive wines from the province of Cuenca. Located just outside the town of Huete, the 20 hectares of vines overlook the picturesque river valley of Río Mayor. The artisanal winery was built in 1980, which coincided with the planting of the vineyard with red varieties of Tempranillo, Garnacha and Cabernet-Sauvignon. Syrah was added later. The vineyard is manually cultivated and the wines are made with minimal intervention in the gravity-fed winery. Cultivated with passion, experience and expertise the wines are intense and elegant expressions of this unique site.
2011 was a relatively average year in all respects in Cuenca. 386 millimetres of rain fell throughout the year, mainly in the autumn and winter periods, providing food water reserves in the soil. The growing season went smoothly with dry, warm weather during the summer months. The harvest took place in the second half of September, producing healthy, ripe grapes with good varietal characteristics.
The vines are grown in a unique site located in the Rio Mayor Valley at an altitude of 1,000 metres. The quality grapes come from specific plots on the La Pájara hill, which were planted in 1992. The soils are calcareous and the vineyard benefits from a distinct microclimate, with frequent mists and winds that protect the vines from spring frosts and disease. The vines are cultivated using organic preparations such as compost fertilisers from crop residue, cinnamon and sulphur to prevent disease. The use of aromatic cover crops between the vines increases the biodiversity and improves the soil quality.
Paula, the winemaker takes a very non-interventionist approach. The grapes were picked by hand and carefully selected before being vinified in the gravity fed winery. The berries from each plot were cool macerated for five days before being fermented in temperature controlled stainless steel tanks. Malolactic fermentation took place in French oak barrels. The wine was aged for 14 months in a combination of French and American oak barrels. The wine was bottled without any stabilisation or filtration and cellared for a minimum of four years prior to release.
Ideal with winter stews, red meat dishes with a spicy element or beef with mushroom sauce.
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