Rich & Sensuous 93pt Alto Moncayo Grenache On Sale!
37% OFF!!
 Alto Moncayo Campo de Borja Garnacha 2009
Campo de Borja, Spain
"The espresso, toasted vanilla and licorice flavors are dark and sweet in this rich red. Features linzer torte, fig pudding and dried cherry flavors, with a plush, generous texture and soft, thick tannins. An extreme style, but sensuous and appealing. Drink now through 2015."
93 Points Wine Spectator
Suggested Retail Price $55.00
Our Regular Price $39.99
Sale Price: $34.89 Awesome!
Click Here To Purchase This Wine!
Chris Ringland knows how to make Grenache and this is one of our favorites from him vintage after vintage. We have put this one on sale for the next week so stock up now! LIMITED!
THIS OFFER ENDS February 12, 2013 OR BEFORE IF WE SELL OUT!
 This winery in Campo de Borja, an area east of Navarra, is a partnership between U.S.-based importer Jorge Ordonez, Australian winemaker Chris Ringland and Borsao, a local bodega. It debuted with the 2002 vintage, and every year the wines have improved. They are dense, ripe reds based on low-yield Garnacha, made with traditional methods, but aged in new oak. Three Garnacha wines are made here. The top of the line Aquilon, the mid priced Moncayo, and the entry level Veraton. The wines are rich, layered, and intense, and have great potential for aging. We're a big fan of Chris Ringland who has his hands involved in many projects around the world of wine including El Nido in Spain and a variety of wines with Dan Philips of the Grateful Palate. It's no wonder he is in such demand, having started winemaking when he was only 12 years old! He went on to formal training in Australia and worked both in New Zealand and California wineries before coming back home to Australia and starting his own winery called Three Rivers where these wines received a number of 100 point ratings from Robert Parker. Today we are featuring their mid-level wine Alto Moncayo. The grapes for this wine come from 62 hectares (153.2 acres) of 35-92 year old Garnacha vines. The vinification process begins in the vineyard where only the most perfectly mature bunches are selected beginning at the end of September and continuing into October. The fully matured bunches are harvested into small boxes to prevent crushing and taken to triage tables at the winery. The selected grapes are placed into small open vat fermenters that hold 4 tons per batch. The must is basket pressed. The wine was aged in new French and American oak barrels. |
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We reserve the right to limit quantities. Not responsible for typographical errors. In case of errors, the lowest price allowed by NJ State law will apply. Products available while supplies last. Artwork does not necessarily represent items for sale. Shipping available in select states. Effective dates February 6, 2013 through February 12, 2013! |
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