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Producer: Pago CalzadillaGrape Varieties: Tempranillo 70%, Cabernet Sauvignon 30%Optimum Drinking: Within 16 yearsWine Style: Complex voluminous textured redAlcohol by Volume: 14.5%Closure: Natural CorkCountry: Spain
Complex fruity notes of red berries, sour cherry, blackcurrant and blueberry are complemented by hints of coffee beans, black chocolate and a subtle earthy character. Voluminous on the palate, with firm yet refined tannins, it is elegantly textured with a persistent and spicy black fruit 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.
The spring enjoyed good levels of rainfall which helped to build the soil water reserves. A dry summer followed; the temperatures did not exceed 25°C, resulting in excellent conditions for vine health and growth. Cooler nights helped to prolong the maturation period, concentrating the flavours while retaining balancing acidity. Harvesting started on 29th September 2008.
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 of Bildorado and Serrazuela which were planted in 1980. 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 between three to five days before being fermented in small, temperature controlled stainless steel tanks. Malolactic fermentation took place in American oak barrels of 225 litres. The wine was aged for 18 months in American oak barrels. The wine was bottled without any stabilisation or filtration and cellared for a minimum of five years prior to release.
Roast beef with all the trimmings, Beef Wellington, risotto, or dark chocolate puddings.
Tempranillo 70%, Cabernet Sauvignon 30%
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