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Bodegas Valdemar Conde de Valdemar Crianza 2007

Tempranillo from Rioja, Spain
  • RP88
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Winemaker Notes

This Crianza is ruby red in color with ripe fruit aromas of plum and cherry. In the mouth, it has fresh raspberry integrated with spicy oak and vanilla flavors.

A great match for roasted chicken, grilled meats and various stews.

Critical Acclaim

RP 88
The Wine Advocate

The 2007 Crianza is made up of 90% Tempranillo and 10% Mazuelo aged for 15 months in French and American oak. The aromatics are slightly reticent but in the glass it opens to reveal savory flavors of black cherry, cinnamon, and clove. The tannins are ripe and the finish seamless. Drink this excellent value through 2017.

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Bodegas Valdemar

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Bodegas Valdemar, , Spain
Bodegas Valdemar
The Martinez Bujanda family, producers of Valdemar wines, founded their original winery in 1889. They own 820 acres of vineyards, which makes Valdemar one of the largest estates in the Rioja. A new winery was built in 1984 to take advantage of modern technologies, integrating both new and time-honored traditions of winemaking.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow...

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.