Product Review
The 2005 Vinas de Gain is produced from 100% Tempranillo with vines ranging from 40-60 years of age. The wine is aged for 12-14 months in French oak, 40% new. 2005 is a very fine vintage throughout Rioja and this entry-level wine from the superstar Bodegas Artadi is an awesome value as well as mind-boggling in quality. Purple/black in color, it offers up a killer perfume that is super-sexy. Among its elements are truffles, pencil lead, vanilla, cherry, and black raspberry jam. Full-bodied, the wine is opulent yet elegant, concentrated, and superbly balanced. There is enough structure to ensure 6-8 years of positive evolution and it should drink well through 2032. Kudos to Bodegas Artadi for this tour de force!
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.
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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.
