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Finca Allende - Calvario 2010

Red Wine from Rioja · Spain
£125.00 £93.00
Case Rate: £93.00
Ex Tax: £77.50
Country:
Wine Region: Rioja
Wine Area: Rioja Alta
Wine Maker: Miguel Angel di Gregorio
Grape: Tempranillo
Grape Percentage: 90% Tempranillo, 8% Grenache, and 2% Graciano
Alcohol Percentage: 15%
Unit Quantity (ml): 750
Vegan:
Yes
Limited Stock: (6 btls)
{{ quantity }}
93 pts  Wine Advocate/Robert Parker
Country:
Wine Region: Rioja
Wine Area: Rioja Alta
Wine Maker: Miguel Angel di Gregorio
Grape: Tempranillo
Grape Percentage: 90% Tempranillo, 8% Grenache, and 2% Graciano
Alcohol Percentage: 15%
Unit Quantity (ml): 750
Vegan:
Yes

Description

BRIONES CALVARIO VINEYARD planted in 1945, high density plantation. With bush pruning.Loamy Clayey soils with abundant gravel and stones in depth. Sustainable cultivation with respects the environment and which follows the natural cycles of the plant, with organic fertilizers and mechanical work without using herbicides. Manual harvest and the bunches are selected by hand in the winery

Wine tasting notes

Intense red colour with purple nuances, powerful .On the nose, aromatic herbs and balsamic, black fruits and compote joined mineral notes. Great harmony in mouth, silky and balanced tannins, smooth and voluminous, intense and long soft finish . Wine to keep.

Winery information

Finca Allende

Finca Allende is the brainchild of Miguel Ángel de Gregorio, one of Rioja's 'modernistas'. The winery is based in Briones, on the right bank of the Ebro river, in Rioja Alta. The soils in Briones are composed of red clay and gravel and the vineyards face north. Miguel's philosophy is that wine is made in the vineyard and he seeks to express the individual qualities of each site, rather than highlight barrel ageing. Indeed, when you visit him in Rioja, he often insists on tasting individual vineyard wines in situ, to fully understand their origin and style. The single vineyard wines Martires, Calvario and Aurus are the ultimate expressions of Miguel's hard work.

Finca Allende practices sustainable viticulture without the use of harmful pesticides or herbicides. Cultivation is done by hand or with the help of horses. Allende's commitment is also ethical and the winery supports various projects aimed at helping more disadvantaged groups. The flagship Allende Tinto is 100% Tempranillo, aged for 14 months in French oak barrels.

www.finca-allende.com

Expert reviews

Wine Advocate/Robert Parker (2010) - 93 pts

The 2010 Calvario is produced from 90% Tempranillo, 8% Garnacha and 2% Graciano from a vineyard in Briones, which names the wine, planted in 1945. The destemmed but uncrushed grapes fermented in a French oak vat for 14 days at a temperature of 28ºC, were transferred to new French oak barrels where malolactic fermentation was carried out and the wine matured for one and a half years being racked every six months. It has a very strong imprint from the soil, savory notes of meat broth (umami?), peat and a core of ripe, aromatic fruits, damsons, black cherries, blackberries and balsamic aromas. The palate displays sweet tannins and great acidity, very approachable and gentle, with great balance that would make the wine age gracefully. Drink 2014-2025.


James Suckling (2010) - 91 pts

eally ripe aromas of dark plum paste, chocolate panforte and currants. The palate has a deep-set, smooth core of fine, easygoing tannins delivering the same dark plums and chocolate that characterized the nose. Drink or hold


Decanter (2010) - 91 pts

Blind tasted by Sarah Jane Evans MWSimon Field MWPierre Mansour(at Decanter Magazine's March 2019 issue Rioja 2010 Panel Tasting, 26 Nov 2018) 91 Smoky and mineral, inky and dense, with creamy French oak partnering dark fruit amid hints of mocha. Complete, yet still youthful. Drinking Window 2020 - 2025

Vinification notes

Whole bunches destalked and not crushed in french oak watts. Cold prefermentary maceration at 5º C during 6 days. Fermentation controlled at 28º C during 14 days, with three pumping over a day. Total maceration with skins of 20 days. Devatting by gravity and vertical press. Malolactic is done in barrels