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Producer: Pago CalzadillaGrape Varieties: Tempranillo 60%, Cabernet Sauvignon 20%, Garnacha 10%, Syrah 10%Optimum Drinking: Within 12 yearsWine Style: Smooth complex redAlcohol by Volume: 14.5%Closure: Natural CorkCountry: Spain
An intense and expressive nose with notes of vanilla, tobacco and a balsamic background enveloped in a symphony of dark forest fruits. Velvety smooth with lively tannins and an everlasting 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.
2010 was characterised by the highest rainfall recorded in the last 10 years, most of which fell during the spring and autumn, however warm weather during the ripening period ensured the grapes were exceptionally well balanced and of good quality.
The vines are grown in a unique site located in the Rio Mayor Valley at an altitude of between 900 and 1,000 metres. The quality grapes come from specific plots known as Los Barrancos, Cuatro Pinos, Chocilla Vinagre and Viña Carlitos, which were planted in 2005. The soils are sandy and 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. The berries from each plot were cooled before being vinified separately in the gravity-fed winery. The wine was aged for 14 months in a combination of French and American oak barrels of 300 and 500 litres. The wine was bottled without any stabilisation or filtration. Cellared for a minimum of four years.
Warming stews, a juicy pan-fried steak or earthy game dishes.
Tempranillo 60%, Cabernet Sauvignon 20%, Garnacha 10%, Syrah 10%
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