Celia Vizcarra<< Previous wine Next wine >>
WHAT MAKES THIS WINE UNIQUE?Celia is a limited-production, single vineyard wine of 2,000 bottles, made only in the very best vintages. Named for Juan Carlos’ eldest daughter, this wine combines power and elegance in the distinctive manner of the best Ribera del Duero wines. Truly a benchmark bottling, Celia speaks to Juan Carlos’ position as one of the best winemakers in the appellation.
RATING HISTORY:2016 95 WA; 2015 95 WA, 94 D, 93 TA; 2014 94 WA, 95VM, 93+VFTC
GRAPE:93% Tinto Fino (Tempranillo), 7% Garnacha. Tended in clay, limestone and gravel soil from 820 - 840 m (2,690 - 2,755ft) elevation.
PAIRING SUGGESTIONS:Grilled rare or medium rare lamb chops are a perfect match, as well as grilled grass-fed beefsteak or pork tenderloin with rosemary.
VINIFICATION AND AGEING:After careful bunch selection from the vineyard's best vines, the best berries are selected for this wine. Malolactic fermentation takes place for 25 days in new, 400-liter oak barrels with pumping over three times per day. Celia is aged for 16 months in 95% French and 5% American oak barrels. During this period, the wine is racked only once. The wine is bottled without any filtration or cold stabilization.
LOCATION, SOIL, CLIMATE:Vineyards are located in the town of Mambrilla, Ribera del Duero DO, at 849 meters (2,785 ft.) elevation. The topsoil is composed of clay and limestone and the subsoil is gravel. To offset an undesirably high rate of vegetative growth, Juan Carlos reduces yields by thinning grape clusters from 20 to 8 per vine and by allowing other wild herbs to flourish around the vines. This helps maximize the intensity and concentration of the grapes. From its higher altitude, Ribera del Duero's northern central area has a cooler climate than either Toro or Rueda. An extreme Continental climate, with cool nights and hot days with moderately low rainfall, provides a longer ripening period, and results in wines with greater complexity and more expressive, intense aromas.
TASTING NOTES:Lurid ruby. Heady aromas of fresh dark berries, cherry liqueur, vanilla, potpourri and incense, along with a minerally topnote. Sweet and velvety in texture, offering intense, palate-staining blackberry, cherry cola and rose pastille flavors enlivened by a jolt of juicy acidity. Velvety tannins build slowly on the impressively long, penetrating finish, which leaves behind notes of dark berry preserves and candied flowers.-- Josh Raynolds
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