Behind the Cork™ - Wine of the Week

2013 Hacienda López de Haro Reserva ($16)

This Rioja Reserva is a blend of 90% Tempranillo, 5% Granacha and 5% Graciano. It's grown in vineyards located near the heart of La Rioja, surrounded by the Sierra de Cantabria mountain and the river Ebro. 

A Rioja Reserva wine must spend a minimum of one year in the barrel, and cannot be sent to market until a full three years after vintage. But, this Reserva spent a full 20 months in French and American oak.

This Rioja has bright, fruit-forward red and black fruit flavors while remaining on the lighter side of medium-bodied. The oak aging helps give complexity to soften the fruitiness.  It has a nice easy finish with just a hint of spice.

In Rioja, "Reserva" truly has meaning and is certainly worth seeking out.  This is one of those. And, while many Rioja Reserva wines can go well above $20, this one is a great value. Look for this one. You will enjoy it!

Look for the red Rioja Reserva label to ensure authenticity.

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Disclosure of Wine Sample Submission: I received this wine at no cost for review. The opinions expressed are entirely my own. 

Sample provided by Rebekah Polster 401 West Communications and supplied by Vintae (www.vintae.com) 

Behind the Cork™ - Wine of the Week

2015 Matsu "El Viejo" Tinta de Toro ($47)

I saved the best for last!  In previous Behind the Cork™ - Wine of the Week reviews I've featured Matsu's "El Picaro" and "El Recio" wines, both of which are very nice Tempranillos from the Toro region of Spain. But, "El Viejo" is Matsu's finest.

While Matsu pays homage to those who have worked in the vineyards with their real-life photos on the labels, "El Viejo" (meaning 'The old') is a reference to the vineyard where these grapes are grown. Matsu selects only the best grapes to make this wine from their very old vineyards of more than 100 years of age.

Along with only the best grapes from the vineyard, this wine is treated to 16 months in new French oak during aging. The result is wonderful. 

This full-bodied Tempranillo exhibits rich dark fruit flavors of fig, blackberry and raisin while the new French oak gives it a chocolatey flavor with a nice finish.

If you see "El Viejo" staring at you, be sure to pick it up and take it home. Enjoy!  It's a treat!

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Disclosure of Wine Sample Submission: I received this wine at no cost for review. The opinions expressed are entirely my own. 

Sample provided by Rebekah Polster 401 West Communications and supplied by Vintae (www.vintae.com) 

Behind the Cork™ - Wine of the Week

2015 Matsu "El Recio" Tinta de Toro ($22)

This is the second in the lineup of 100% Tempranillos from Matsu. This one also comes from the D.O. Toro in north-western Spain.

The grapes used in this wine come from 90 to 100 year old vineyards that are manually harvested. After being softly pressed, it is fermented in concrete vessels with natural yeast.

But, unlike the "El Pícaro" Tinta de Toro from Matsu that I reviewed last week, this one is aged 14 months in second use French oak barrels.

The "El Recio" (the tough or strong) is a nicely produced Tempranillo. It delivers the deep, dark-fruit flavors of blackberry and fig while the addition of oak aging yields wonderful hints of chocolate, coffee and vanilla. If you prefer a more fruit-forward wine, the "El Pícaro" is the Tempranillo for you. But, if you are like me, and enjoy the added complexity that goes with a wine that has been aged in oak, this "El Recio" really comes through. It's a medium to full-bodied wine that's easy to drink and finishes very easy.

Keep your eyes out for this one. He's looking for you, too! Cheers!

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Disclosure of Wine Sample Submission: I received this wine at no cost for review. The opinions expressed are entirely my own. 

Sample provided by Rebekah Polster 401 West Communications and supplied by Vintae (www.vintae.com) 

Behind the Cork™ - Wine of the Week

2016 Matsu El Pícaro Tinto de Toro (Tempranillo) $14

From the D.O. Toro in Spain, this 100% Tinta de Toro is grown in 50 to 70 year old vineyards and manually harvested.

It is fermented in concrete with natural yeasts.

Matsu pays homage on their labels to those that have been working the vineyards. And this "El Pícaro" translates as swindler, rascal, or scoundrel.  But, I don't suspect there is any correlation.

This is a delicious medium-bodied Tempranillo with wonderful juicy fruit flavor of sour cherry, some moderate acidity, light herbal notes, a bit of spiciness and an easy finish. The concrete vessels truly do allow the fruit flavors to be the star in this wine without the addition of flavors typically associated with oak.

This is a nice one.  And, as always in the Behind the Cork™ - Wine of the Week feature, it's a great value! Keep your eye out for this scoundrel - El Pícaro. He'll treat you nicely! Cheers!

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Disclosure of Wine Sample Submission: I received this wine at no cost for review. The opinions expressed are entirely my own. 

Sample provided by Rebekah Polster 401 West Communications and supplied by Vintae (www.vintae.com) 

Behind the Cork™ - Wine of the Week

Tio Pepe Fino ($20)

This Tio Pepe Fino Sherry is from the Jerez region of Spain. Jerez is the home of sherry and all true Sherry comes from the vineyards around Jerez.

Made from the Palomino grape, this Sherry uses only the free run and first press must. Following fermentation, the 11-12% ABV wine is fortified to 15.5%  before entering the Tio Pepe solera. There it spends a minimum of four years in oak.

This Sherry has wonderfully light flavors and low acidity making it a perfect aperitif. It does have some hints of toasted almond. Serve it well chilled and enjoy!

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Disclosure of Wine Sample Submission: I received this wine at no cost for review. The opinions expressed are entirely my own.

Sample Provided by Rebekah Polster, Donna White Communications