875 Bloomfield Avenue
Clifton, NJ 07012
Phone: (973) 916-0707
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MON TO THUR : 9:00AM TO 9:00PM
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SUN: 11:00AM TO 6:00PM
Spanish White Blend
Wine vineyards cover more land in Spain – more than 2.9 million acres – than any country in the world. Yet Spain is the world’s third largest wine producer behind France and Italy, largely due to low yields caused by wide spacing of old vines and dry, infertile soil in many of Spain’s wine regions.
Although Spain has more than 400 grape varieties, approximately 80% of the country’s wine production comes from just 20 grapes. Very rustic and rich in tradition, Spain is known for its many variations of Sherry, as well as Cava, a sparkling wine made in the traditional method of Champagne. Major Spanish wine regions include the Rioja and Ribera del Duero, Jerez, Rias Baixas, and Priorat.
When describing their winemaking philosophy, Spanish winemakers often use the Spanish word “elaborar” (to elaborate) instead of “fabricar” (to produce or to make). They believe the winemaker is more of a nurturer and cultivator of the grapes and wine, not a producer or creator.Here are five of our favorite wines that have been nurtured and cultivated in Spain.
2005 La Rioja Vina Alberdi2005 La Rioja Vina Alberdi
Winemakers Note: Deep cherry red with a pinkish rim. Fresh and clean on the nose, with fine aromas reminiscent of ripe red berries, cherries and balsamic spices, including notes of clove, cinnamon and vanilla. Well-balanced on the palate with a silky mouthfeel, with good tannins, a lingering finish and a refreshing touch of acidity that gives the characteristic liveliness typical of Vina Alberdi. This wine will continue to slowly mature over the next 5 years.
2006 Celler Grifoll-Declara Tossals Garnacha-Carinena Montsant
Jay Miller of Robert Parker's Wine Advocate:The 2006 Tossals has a similar cepage but with a higher proportion of old vines. Opaque purple-colored, the nose exhibits liquid minerality, pencil lead, espresso, truffle, spice box, black cherry and plum. Layered and opulent bordering on buxom, this is sexy juice with tons of flavor, excellent balance, and a very reasonable price for what is in the bottle. Drink it from 2012 to 2021.
2010 Bodegas La Val Albarino Rias Baixas
Stephen Tanzer’s International Wine Cellar: Pale, greenish straw. Pure, high-pitched aromas of lemon and lime zest, white flowers and minerals. Bright and refreshing, with tangy citrus and green apple flavors and a deeper note of peach skin. Leaves tangy lime zest and herb notes behind on the nervy, precise, very persistent finish.
2009 La Mano Tinto Roble Mencia Bierzo
Winemakers Note: Only the grapes that are of the highest quality for their structure and character go to make La Mano Mencia Roble. Deep crimson-colored, it delivers a fragrant perfume of earth notes, mulberry, and blueberry. Layered on the palate, it has extraordinary depth and concentration for its humble price. Spicy, smooth-textured, and pleasure-bent.
2011 Bodegas Campos de Enanzo Garnacha Rosado Navarra
Winemakers Note: Wine made from the oldest vines we have via the traditional free-run technique. Grape must, obtained by gravity alone is then macerated for a few hours on the skins. The wine is then fermented without the skins at controlled temperatures in order to retain the fruity aromas of the grapes. The result is a raspberry-pink wine with attractive fresh aromas of ripe watermelon and strawberry. Smooth and tasty on the palate with a spicy finish.
Although Spain has more than 400 grape varieties, approximately 80% of the country’s wine production comes from just 20 grapes. Very rustic and rich in tradition, Spain is known for its many variations of Sherry, as well as Cava, a sparkling wine made in the traditional method of Champagne. Major Spanish wine regions include the Rioja and Ribera del Duero, Jerez, Rias Baixas, and Priorat.
When describing their winemaking philosophy, Spanish winemakers often use the Spanish word “elaborar” (to elaborate) instead of “fabricar” (to produce or to make). They believe the winemaker is more of a nurturer and cultivator of the grapes and wine, not a producer or creator.Here are five of our favorite wines that have been nurtured and cultivated in Spain.
2005 La Rioja Vina Alberdi2005 La Rioja Vina Alberdi
Winemakers Note: Deep cherry red with a pinkish rim. Fresh and clean on the nose, with fine aromas reminiscent of ripe red berries, cherries and balsamic spices, including notes of clove, cinnamon and vanilla. Well-balanced on the palate with a silky mouthfeel, with good tannins, a lingering finish and a refreshing touch of acidity that gives the characteristic liveliness typical of Vina Alberdi. This wine will continue to slowly mature over the next 5 years.
2006 Celler Grifoll-Declara Tossals Garnacha-Carinena Montsant
Jay Miller of Robert Parker's Wine Advocate:The 2006 Tossals has a similar cepage but with a higher proportion of old vines. Opaque purple-colored, the nose exhibits liquid minerality, pencil lead, espresso, truffle, spice box, black cherry and plum. Layered and opulent bordering on buxom, this is sexy juice with tons of flavor, excellent balance, and a very reasonable price for what is in the bottle. Drink it from 2012 to 2021.
2010 Bodegas La Val Albarino Rias Baixas
Stephen Tanzer’s International Wine Cellar: Pale, greenish straw. Pure, high-pitched aromas of lemon and lime zest, white flowers and minerals. Bright and refreshing, with tangy citrus and green apple flavors and a deeper note of peach skin. Leaves tangy lime zest and herb notes behind on the nervy, precise, very persistent finish.
2009 La Mano Tinto Roble Mencia Bierzo
Winemakers Note: Only the grapes that are of the highest quality for their structure and character go to make La Mano Mencia Roble. Deep crimson-colored, it delivers a fragrant perfume of earth notes, mulberry, and blueberry. Layered on the palate, it has extraordinary depth and concentration for its humble price. Spicy, smooth-textured, and pleasure-bent.
2011 Bodegas Campos de Enanzo Garnacha Rosado Navarra
Winemakers Note: Wine made from the oldest vines we have via the traditional free-run technique. Grape must, obtained by gravity alone is then macerated for a few hours on the skins. The wine is then fermented without the skins at controlled temperatures in order to retain the fruity aromas of the grapes. The result is a raspberry-pink wine with attractive fresh aromas of ripe watermelon and strawberry. Smooth and tasty on the palate with a spicy finish.
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