One of the younger wines from a family producer we’re pretty mad about. We were lured into the world of Valserrano by the Decanter 95 point Monteviejo 2012 and a visit by wine buyer Beth confirmed it: they’re the kind of quality producer that we want to work with for years to come. This Crianza, made predominantly from tempranillo (and 10% mazuelo, or carignan to you francophones) walks and talks Rioja. Cherry fruit, plums and lick of spice. There is an oak presence in the wine that doesn’t overpower the palate, but reminds you what you are drinking and why. This wine will be great with dishes full of punchy Iberian flavours - embutidos con pimentón (cured sausages with smoky paprika) are the order of the day.
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It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 95% Tempranillo, 5% Mazuelo
- Serving Temp.
From the producer
A juicy, smooth attack with well-polished tannins and liqueur flavours with reminders of nutmeg and red pepper. In the retro nasal phase it is long, pleasant and subtle, leaving a nice rounded sensation.
The 2015 Vintage was blessed with fine climate conditions throughout the vegetative cycle, which meant that it was possible to make wines well suited to cask-ageing. The DOCa Rioja, calificated the vintage as REALLY GOOD in both quantity and quality.
Aged for 16 months in American- and French-oak casks, followed by a few months stored in the vat so that the wines would be well blended together before bottling
Jack doesn't live here - Tempranillo does. It makes Jack its bitch. Tempranillo may be relatively new on the scene in Australia, but it's as widespread in Spain as Shiraz is in Australia. Rioja have strict regulations on wines classified by the region, and require the wine to be certain lengths of time in barrel and then in bottle, and allows the producer to classify based on these restrictions as: Joven (none to limited oak contact), Crianza (intermediate oak and bottle age) and Reserva (extended oak/bottle aging). The time spent in oak is generally judged based on fruit intensity, but the one thing you will find is that quality is pretty impressive across the board, from crunchy young Joven to luscious Crianza to blockbuster Reserva. Welcome to the vinous heartland of Spain. It smells and tastes amazing.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Steak with chimichurri sauce
- 1/2 cup (125ml) olive oil, plus extra to brush
- 1/4 cup (60ml) red wine vinegar
- 1/3 cup chopped flat-leaf parsley leaves
- 1 bunch fresh oregano, leaves chopped
- 1/2 tsp dried crushed chillies
- 1 garlic clove, crushed
- 1 fresh bay leaf
- 6 large rib-eye steaks
- Preheat barbecue or chargrill to high. Place 1 tbs sea salt in a jar with 1/2 cup (125ml) warm water and stir to dissolve. Add remaining ingredients, except steak, and shake well. Brush steaks with a little oil and season. Barbecue until cooked to your liking (1-2 minutes each side for medium rare). Rest for 5 minutes.
- Shake sauce again, discarding bay leaf. Place steaks on plates, drizzle with sauce and serve with baked sweet potatoes and iceberg wedges (see related recipe).
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...