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El Molet 2009 Valencia D.O.
El Molet 2007
Region: Valencia D.O.
Winery: D'ESTE VINO
Grapes: 77% Tempranillo and 23% Cabernet Sauvignon
Vintage: 2006
Color: Red
This project started as a tribute to Tempranillo by winemaker Joaquin Galvez and Aurelio. With Tempranillo forming the backbone of Spain’s most famous wines, the La Viña Cooperative in Valencia planted Tempranillo widely with the goal of reproducing some of the qualities of those famous wines. This project would not be possible without the wealth of vineyards and range of altitudes the coop has planted. Contrary to popular opinion that Valencia is too warm for Tempranillo, the cooperative has planted the varietal at a range of altitudes from 300 to nearly 900 meters above sea level, at these high altitudes, the Tempranillo ripens slowly developing a tremendous aromatic potential. The lower altitude vines take advantage of cooling sea breezes and the higher altitude vines cooler night to maintain and develop those aromatic qualities. The reason Cabernet Sauvignon is blended into the wine is to allow for a stylistic continuity vintage to vintage.
The varietals are co-fermented in stainless steel tanks and aged 6 months in oak barrels prior to being bottled unfiltered.
Reviews
Stephen Tanzer's International Wine Cellar, 88 points.
Ruby-red. Jammy blackberry and blueberry aromas are deepened by tobacco and black cardamom. Bitter cherry, espresso and chocolate flavors offer good depth and supporting structure, picking up resiny herbs with air. Youthfully stern but there's impressive dark fruit here.
Issue 133, July/Aug '07
The Wine Advocate, 87 points.
Included on Spanish Wine Best Buy list.
Issue 175, February '08
Region: Valencia D.O.
Winery: D'ESTE VINO
Grapes: 77% Tempranillo and 23% Cabernet Sauvignon
Vintage: 2006
Color: Red
This project started as a tribute to Tempranillo by winemaker Joaquin Galvez and Aurelio. With Tempranillo forming the backbone of Spain’s most famous wines, the La Viña Cooperative in Valencia planted Tempranillo widely with the goal of reproducing some of the qualities of those famous wines. This project would not be possible without the wealth of vineyards and range of altitudes the coop has planted. Contrary to popular opinion that Valencia is too warm for Tempranillo, the cooperative has planted the varietal at a range of altitudes from 300 to nearly 900 meters above sea level, at these high altitudes, the Tempranillo ripens slowly developing a tremendous aromatic potential. The lower altitude vines take advantage of cooling sea breezes and the higher altitude vines cooler night to maintain and develop those aromatic qualities. The reason Cabernet Sauvignon is blended into the wine is to allow for a stylistic continuity vintage to vintage.
The varietals are co-fermented in stainless steel tanks and aged 6 months in oak barrels prior to being bottled unfiltered.
Reviews
Stephen Tanzer's International Wine Cellar, 88 points.
Ruby-red. Jammy blackberry and blueberry aromas are deepened by tobacco and black cardamom. Bitter cherry, espresso and chocolate flavors offer good depth and supporting structure, picking up resiny herbs with air. Youthfully stern but there's impressive dark fruit here.
Issue 133, July/Aug '07
The Wine Advocate, 87 points.
Included on Spanish Wine Best Buy list.
Issue 175, February '08
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