Valserrano 'Finca Monteviejo' 2012
- Rich, full-bodied
There’s something about Spanish wine that gets me all revved up. So when I read in Sommelier Magazine that “Finca Monteviejo must be counted among the best top wines in Spain”, a single drop of drool fell from my mouth to the floor and with 11 reviews awarding points ranging from 91 to 97, it’s pretty clear I’m not the only one reeling from this red-hot Rioja.
Pedro Ballesteros Torres, Master of Wine, called this “a top quality Rioja with real charisma” thanks to its impressive power and an explosion of flavour. Sarah Evans, Master of Wine, raved about “a wine that is full of life and energy” with “a glassful of dark fruits; blackberries and sour cherries coating the mouth.”
This is, as Pierre Mansour put it, a smoky, full-bodied Rioja that has notable structure. Berry fruits and super jammy aromas are accompanied by wood nuances like cedar to add complexity. Sarah Evans described as “dense and resonant” and complimented the length as being “hugely impressive, taking you right through onto a lift of freshness at the end.”
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, 3% Graciano, 2% Garnacha
- Serving Temp.
Made from grapes from a single vineyard planted over 60 years ago with the Tempranillo 95%, Graciano and Garnacha varieties. Days before harvesting, we make a careful selection on each vine plant, removing damaged and under ripe clusters so that only the best grapes remain. Because of the age of the vines and the selection made, annual production is no more than 3.000-3.500 Kg/Ha
Cold prefermentative maceration, followed by fermentation at a controlled temperature and long subsequent maceration to extract tannins and color. Aged for 24 months in new Allier and Vosges oak casks from the most prestigious French cooperages. Bottled in September 2015.
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...
Spanish beef and pearl barley paella
- 600 g beef blade (steak or roast), trimmed of fat, 2cm diced
- 1 tbsp smoked paprika
- 4 silverbeet stems, finely diced
- 1 red capsicum, finely diced
- 1 green capsicum, finely diced
- ½ cup pearl barley
- 1 head garlic, sliced in half horizontally
- 6 sprigs thyme
- 1 pinch saffron, soaked in 1 tbsp hot water
- 500 ml salt reduced beef stock
- 1 bunch silverbeet leaves, shredded
- Drizzle oil over beef in a bowl and toss to coat. Place a 30cm paella pan, frying pan or cast iron casserole dish over high heat and brown beef. Add paprika and stir to coat the beef.
- Add diced silverbeet stems, capsicum, pearl barley, garlic, thyme, saffron and stock and bring to the boil, reduce heat to low, cover and simmer for 45 minutes or until beef and pearl barley are tender. If liquid reduces too much add a little water to keep the beef moist.
- Add shredded silverbeet leaves in the last 2 minutes of cooking, or steam separately and serve paella on top of silverbeet.