Dehesa la Granja is made from 100% ungrafted, old-clone Tempranillo. Aged for 24 months in barrel, Dehesa La Granja then has had another decade or so maturing in bottle. What is great about Dehesa La Granja is that it is ready to drink from now. Definitely in the old school camp, and the age has charmingly melded the funk back into the wine. Dehesa La Granja smells of black cherry, cola, pepper, earth and animal. The palate of Dehesa La Granja is succulent and fleshy with some grip still evident.
Alejandro Fernandez Dehesa La Granja Tinto Zamora 2007, and all wines are eligible for at least 5% off any six bottles. And 10% off any 12 bottles. Some wines will be at a more significant discount and not subject to further discounts.
Alejandro Fernández is best known for making the amazing wine that is Pesquera from Ribera del Duero. From the same region, he makes Condado de Haza; another amazing Tempranillo. In Zamora he makes Dehesa la Granja which is also amazing Tempranillo. Zamora is on the Guareña River just outside the boundary of the Toro region.
Alejandro Fernandez Dehesa La Granja Tinto 2007 Wine Review
“Low and slow winemaking here… Serious feeling tempranillo. Has that curious and kind of appealing scent of an old campfire then fig and date dried fruits, a splash of ripe currants. Flavours are tilting right into the savoury, secondary developed zone but there’s fresh acidity underlying and the wine has a brightness amongst the dusty spice and chewy oak character. Indeed, the soft finish and licks of dark berry fruit are very appealing, and a Chinese five spice note hits a high. It’s savoury as all get out, rippling with fine ribbons of tannin. Quite lovely in its zone.”
Part of the Vino de la Tierra quality level, it is the equivalent of the French Vin de Pays. A mixed bag of wines, but when you find a good producer, you’ll undoubtedly pay a quarter of the wines true value.
It translates to “Wine Of The Land”. The equivalent of the French Vin de Pays or table wine. Simple wines to drink. You get a mixed bag of wines, but when you find a good producer, you’ll undoubtedly pay a quarter of the wines true value.
A top-quality red grape that grows all over the Iberian Peninsula (with many pseudonyms). It makes Rosado or Joven (released after 6 months) all the way up to Gran Reserva (60 months in the winery). Reserva and Gran Reserva are capable of aging for the long term (30 years easily). Top examples of aged Tempranillo compare favourably to Burgundy. Cherry and cola are typical flavour descriptors. It has moderate to low acid, moderate tannin and the naturally high pH allows for a silky mouthfeel that is not seen in other red wines.
Spain is probably more famous for the wines from the hot and dry parts. But the diversity of wine is equal to any country. And Spanish wine is a legitimate threat to the Australian wine market, with their dry-grown, old-vines able to produce the same quality as anything in Australia. If they were allowed to irrigate, they could release more wine at significantly less than any Australian equivalent.
The styles to try as a wine lover include Old school Rioja (leave them for 50 years, though, please!). Real Sherry, from Jerez, seriously just try this stuff. Mencia from Bierzo and surrounds. Cava – if you thought Prosecco was poor man’s Champagne, well, good Cava makes Prosecco taste like Schweppes Mineral Water. And there are more amazing terroir wines across Spain.
Wine is the result you get from fermented grape juice. There is proof of wine production dating back 8000 years ago. Fashions, innovations and many other factors have influenced the way wine has evolved over the years.
The wine grape is special. It contains everything you need to make grape wine except for the yeast, which lives on the outside of the skins.
Human inputs can influence the final product, including the viticulture (growing) choices. And the winemaker can shape the wine to a point too.
The best wines of the world often refer to terroir. Terroir is a French term that refers to all the climatic, geological and topographical influences on a specific piece of land. And it is true that neighbouring vineyards, grown identically, can taste noticeably different.
Fun fact; most of the colour for wines comes from the skins. There are only a handful of grapes that have red juice. Alicante is the most well known of these grapes.
By macerating the juice on the skins, the wine gains tannins, and flavours. Certain compounds change the chemistry of the wine too.
Red wines tend to have higher alcohol. More tannin and more oak flavours compared to other styles of wine. But the thousands of grapes and terroirs they grow in influence this.
The Wine Depository
I, Phil, have been running The Wine Depository since 2011. The Wine Depository exists to make sure you are drinking the good wines. You can browse and pick what is interesting to you. Or you can make contact with me. I’ll make sure you get what you want, to your palate, to your budget and to your door.