Product Review
The 2004 Cervoles Tinto is 40% Tempranillo, 25% Cabernet Sauvignon, 25% Garnacha and 10% Merlot aged for 12 months in French oak, 50% new. Inky-colored, it offers an expressive bouquet of pain grille, smoke, kirsch, and blackberry. This is followed by a forward, medium to full-bodied wine that is oh so easy to drink. Sweet and ripe, with no hard edges, this wine can be enjoyed now and over the next 6-8 years.
Coined by Jancis Robinson as "Spain’s answer to Cabernet Sauvignon," its style varies significantly depending on terroir and the wine-making techniques used. Cooler regions and stainless steel fermentation tend to produce Tempranillos with fresh strawberry and cherry like fruit, similar in body to Pinot Noir. Examples from hotter, more arid regions that undergo extended oak aging often produce richer, plumper, jammier wines, typically exhibiting chocolate, tobacco, and leather notes. Tempranillo provides the backbone of the highly regarded wines of Rioja, Toro and Ribera del Duero. In Rioja particularly, it is typically blended with Garnacha (Grenache), Mazuelo (Carignan) and Graciano. In La Mancha and Navarra, it is commonly blended with Cabernet Sauvignon and Merlot to produce inexpensive, great-value wines. One of the few places Tempranillo has spread to is Spain’s neighbour, Portugal. Grown mainly in the Douro valley since the mid 19th century, where they call it Tinta Roriz, it is used as one of the key blending agents in port. Lately it has been used in the region's intensely rich, dry, table wines.
The range of grape varieties planted here includes fourteen principal and four experimentally planted grapes. The principal ones include white Macabeo, Parellada, Riesling and Sauvignon Blanc, and Garnacha Roja, Ull de Llebre, Trepat, Cabernet Sauvignon, Monastrell and Merlot, Pinot Noir and Syrah . Grapes for Cava occupy many vineyards in the east of the area.
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Red wine is wine made from dark-coloured grape varieties. The color of red differs based on the grapes variety or varieties used.Interestingly, black grapes yield a juice that is greenish-white. The actual red color comes from anthocyan pigments (also called anthocyanins) from the skin of the grape (exceptions are the relatively uncommon teinturier varieties, which produce a red colored juice). Most of the production centers around the extraction of color and flavor from the grape skin.
