{"id":12794,"date":"2016-04-07T11:03:57","date_gmt":"2016-04-07T16:03:57","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=12794"},"modified":"2016-04-07T11:03:57","modified_gmt":"2016-04-07T16:03:57","slug":"tasting-wines-from-members-of-grandes-pagos-de-espana","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2016\/04\/07\/tasting-wines-from-members-of-grandes-pagos-de-espana\/","title":{"rendered":"Tasting Wines from Members of Grandes Pagos de Espa\u00f1a"},"content":{"rendered":"
\"A<\/a>

A 9 wine flight tasting of Grandes Pagos de Espana wines<\/p><\/div>\n

We attended a seminar in Washington DC at Oyamel restaurant. Nine wines from producers that are members of Grandes Pagos de Espa\u00f1a<\/a> were tasted. The tasting took place in a private room at the restaurant. We attended the first seminar. Jean Belondrade Lurton of Belondrade winery introduced those attending with the concept behind Grandes Pagos de Espa\u00f1a. We were reminded that Pago is a Spanish word for a single vineyard whose characteristics set it apart from others in the same area. In order to belong to the exclusive group, wineries must meet certain qualifications that include:<\/p>\n

\"Andy<\/a>

Andy Myers, Master Sommelier<\/p><\/div>\n

\u2022Wine must come from an exceptional single vineyard
\n\u2022Winery should have attained\u00a0 a demonstrable fame with at least five years of recognized prestige in the marketplace
\n\u2022High marks in national and international competitions
\n\u2022Winery must undergo a meticulous inspection
\n\u2022Wines must surpass the quality requirements set at a vertical tasting<\/p>\n

Jean pointed out that this organization is more than a marketing attempt by the member wineries; it also focuses on each member helping each other to elevate the wines to a high standard. After the introduction, Andy Myers, Master Sommelier, led the tasting.<\/p>\n

\"Grandes<\/a>

Grandes Pagos de Espana producers throughout Spain<\/p><\/div>\n

Wines<\/em><\/p>\n

Our first wine was a cava from Gramona. The Gramona III Lustrous 2007 was a blend of Xarel-lo 75% and Macabeo 25%. The sparkling wine had a yellow color and had green apple, pear and freshly baked bread notes. There was a hint of nuts and lemon on the finish. This sparkling wine was complex and was a great start to the flight of wines in the seminar. It awakened our perception at 11:00 am.<\/p>\n

Our second wine was a 2014 La Zarcita, a blend of Cabernet Sauvignon and Syrah. There were small amounts of a couple other varieties in the blend. The wine by producer Palacio Quemado was a dark ruby color. The wine aged in large 500 liter barrels for eight months. The wine reminded us of black fruits, leather and licorice. The wine had medium tannins and a medium\/full body. The finish was crisp and the fruit lasted a long time.<\/p>\n

The third wine was one of my\u00a0favorites. The 2012 Petit Verdot was crafted by Dehesa del Carrizal.This dark opaque ruby to black colored wine emphasized black fruits. The wine spent 15 months in new French oak. The full bodied wine had kissing tannins (your lips pucker as if you were going to kiss someone). This wine had its own personality and was simply delicious. Terry would drink this as an aperitif while others would like a juicy steak.<\/p>\n

Our fourth wine by Enrique Mendoza was the 2011 Estrecho. This ruby colored wine was made with 100% Monastrell and spent 15 months aging in French oak barrels. It offered red and black berry fruit along with violets. The wine had medium\/bold tannins and a medium\/full body. Some oak influences were noticeable on the finish, then yielded to fruit notes on the aftertaste.<\/p>\n

\"040716d\"<\/a>The fifth wine in the flight also captured my\u00a0interest. Cortijo Los Aguilares produced a 2013 Pago el Espino. The dark ruby to black colored wine was a blend of Petit Verdot 53%, Tempranillo 30% and Syrah 17%. Violets and black fruits were picked up on the aroma and taste. The wine had bold tannins and a full body. The fruits were luscious and there was a subtle influence of oak.<\/p>\n

We spent a few minutes dumping our wines for the next part of the flight, four additional wines.<\/p>\n

Finca Valiera crafted the 2009 Finca Valiera Reserva. This slightly translucent ruby colored wine was a blend of Tempranillo 92%, Graciano 4% and Maturana Tinta 4%. The wine had some floral notes to accompany the black and red fruits. The wine had bold tannins and a medium\/full body. Oak influenced the wine with a bit of leather and licorice. There was mineral and fruit on the finish and aftertaste.<\/p>\n

C\u00e9rvoles winery crafted the 2009 C\u00e9rvoles a transparent ruby colored blend of Grenache, Tempranillo, Merlot and Cabernet. The wine spent 12 months aging in new French oak barrels. There were light aromas of red and black fruits. There was a perceived sweetness from the fruit forward wine that had bold tannins and a medium\/full body.<\/p>\n

Mas Doix winery produced the 2012 Salanques, a red blend of Grenache 65%, Carignan 25% and Syrah 10%. The opaque dark ruby colored wine offered dark fruits notably black raspberries. There were bold tannins on this full-bodied wine with some oak influences in the background.<\/p>\n

The last wine was another favorite for me. The 2012 Pago Valdebell\u00f3n was produced by Abadia Retuerta. The opaque dark ruby to black colored wine was 100% Cabernet Sauvignon. The wine offered cassis and blackberries. The wine had bold tannins and was full-bodied. There were licorice notes mostly on the finish. The wine had a long aftertaste.<\/p>\n

Cheers,
\nTerry<\/p>\n