Conde de Valdemar Crianza Tempranillo - $49.99

Wine Details

Vintage: 1993
Price: $49.99
Producer: Conde de Valdemar
Region: Rioja
Varietal: Tempranillo
Container Size: 750 ML
Flavors: cherry, herbal, smoky
  • Award Winning
  • Red Wine
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Product Description

  • VINEYARDS: Estate vineyards in Oyón, Logroño and Ausejo. VARIETIES: 90% Tempranillo and 10% Graciano. ALCOHOL: 13.5 % Vol. OAK AGEING: 16 months in American-oak casks. ACIDITY: 5.5 g/l (tartaric) HARVEST DATE: 1st week in October. BOTTLED: January 2014 Tasting features: It displays an intense red cherry colour, clean and bright. On the nose, fine aromas to mature fruit dominate, combined with spicy notes, cocoa and balsamic touches. In mouth, it is rounded, expressive and well balanced. Very long and persistent finish. Food pairing: It is the perfect wine to accompany game dishes, roasts and grilled red meat, not to mention mature cheeses and charcuterie. Serving temperature: 16/18ºC

Expert Ratings

Ratings   Vintage Source Flavors
WineSpectator - 83 Details: Cherry, herbal and smoky notes mingle in this round red. It's supple, yet has just enough tannins for grip. Drink now. (TM) 2001 WineSpectator cherry, herbal, smoky
WineEnthusiast - 86 Details: Clean but rugged, with meaty, solid aromas. Cherry, berry and cola create a sturdy, fruity attack, while the finish is round and medium in size. A pedestrian, good red for everyday drinking. 2001 WineEnthusiast berry, cherry, cola, meaty
Tastings - 85 Details: Medium bodied. Medium fruit. Moderately oaked. Moderately tannic. Dry. Reminiscent of vanilla, berries, hazelnuts. A very appealing red for casual sipping, with well rounded fruit and hints of lushness in its structure. A nice intermingling of flavors 1992 Tastings berries, vanilla
Tastings - 84 Details: Feel: Medium bodied. Acidity: Medium. Descriptors: Tasty berry fruits merge with vanilla, cigarbox, and a portlike pruniness to create complexity 1991 Tastings

Food Pairings

Category Pairing
Cheese Sharp Cheddar, Goat Cheese, Soft Pungent Cheese
Red Meat Beef Stew, Ham, Barbeque Pulled-Pork or Ribs, Grilled Pork Tenderloin, Wild Game - Elk, Caribou, Moose, Venison, Spicy Sausage
Poultry & Eggs Coq Au Vin, Roast Chicken with Herbs, Roast Turkey
Vegetables Artichokes, White Aspargus with Mustard Vinagrette, Beans, Green, Beans, White, Carrots
Fruits & Nuts Dates, Figs & Raisins
Vegetables Mushrooms
Fruits & Nuts Almonds, Hazelnuts
Vegetables Roasted Sweet Peppers, Potatoes, Garlic Mashed Potatoes, Swiss chard or Kale, Tomato, Gazpacho, Vegetable Gratin or Stew
Herbs & Spices Cilantro, Coriander, Cinnamon, Cumin, Saffron
Cheese Aged Cheddar

Awards and Accolades

  Name Vintage
Award Winner Silver - 2007 Decanter World Wine Awards 2004

Wine Terms

Name Value
Rioja (ree OH hah)—This region in north-central Spain makes the country’s most popular red wine from Tempranillo, Garnacha (Grenache), Graciano and Mazuelo grapes. Rosado (rose) and white wines are also produced here. Traditionally red Rioja was aged for many years in small barrels made from American oak; this produced wines that were pale, gentle, and lacking in fruitiness. Current trends have been away from only oak aging and the wines are now much fresher tasting. In addition, the introduction of French oak barrels has contributed to its distinctive vanilla quality. The Rioja region is divided into three zones, the most well known being Rioja Alta. Alta-based wines tend to be firmer and leaner in style. Rioja Alavesa produces delicate, perfumed reds. Both Alavesa- and Alta-based wines are blended with wines from the third region, Rioja Baja, a somewhat warmer area that produces heavier grapes. The label of a Rioja will reveal much about the characteristics of its contents. Sin crianza Riojas receive no oak aging and are released young; they are Beaujolais-like, fruity and fresh. Some wines are aged for two years in oak or bottles; these are labeled crianza and, while still fresh and fruity, begin take on the famous oakiness. Wines aged for three years, at least one year in a barrel, are labeled reserva. These are often the most enjoyable of all Riojas. The most expensive wines are aged for five years or more, earning the status of gran reserva. The youngest Riojas pair well with seafood, spicy sausages, and Spanish-style bean dishes. The mature reds should be eaten with game, stews, and cheese.
Spain This mountainous country possesses more vineyard land than any other country on earth, and ranks third in wine production after France and Italy. Spain is best known for its red Riojas and its Sherries, however other wines and regions are quickly gaining notoriety. Like France, Spain divides wine into categories; table wine at the bottom level and quality wine at the top, with a large emphasis on geographical origin. VdM (Vino de Mesa) is a basic table wine. VC (Vino Comarcal) wines are a level up. VdlT (Vino de la Tierra) refers to one of the country’s 25 distinct regions, and each wine possesses a local character. At the top level, only about fifty wines are considered DO (Denominacion de Origen). These wines come from the best-known regions and are the equivalent of France’s Appellation Contrôlée. DOC (Denominacion de Origen Calificada) is reserved for wines that adhere to the most stringent regulations. So far, Rioja is the only wine to gain the Calificada classification.
Tempranillo This Spanish grape gives wines deep color, low acidity and only moderate alcohol content. In recent years the Ribera del Duero region has been producing wonderful wines featuring this grape; in older, more traditional regions such as Rioja, the grape is blended with others.

Tasting Notes

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