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Primas Viña

2004 Alicante Tempranillo

The 2004 Primas De La Vina Primas Viña is an exquisite red wine that showcases the remarkable qualities of the Tempranillo varietal, hailing from the sun-kissed region of Alicante. This wine is medium-bodied, offering a delightful balance that makes it approachable yet sophisticated. Its acidity is bright and lively, enhancing the overall freshness and inviting character of the wine. The fruit intensity is prominent, revealing an array of vibrant flavors, including ripe red cherries and subtle dark berries, beautifully intertwined with hints of spice and earthiness. The tannins are firm yet well-integrated, providing structure without overpowering the palate. As a dry wine, it gracefully invites food pairings, making it ideal for a wide variety of culinary delights. This vintage exemplifies the passion and skill of the winemakers, resulting in a wine that is both enjoyable now and capable of further aging.

Tasting notes:


Black Cherry

Black Cherry

Leather

Leather

Baking Spice

Baking Spice

Flavor profile:


Acidity Mild

Low Pronounced

Body Medium

Very Light Full

Fruit Intensity Medium

Low Pronounced

Sweetness Dry

Bone Dry Sweet

Tannin Medium

Low Pronounced

Region:


Alicante

Lying on Spain's sunny southeast coast, Alicante is home to big, bold, red wines of tremendous value. Once a major Mediterranean port, the Phoenicians introduced winemaking here centuries ago. Historically, Alicante's most famous wine was Fondillón, an oak-aged sweet wine. But today, Alicante is better known for its full-bodied reds made from the Monastrell grape (known in France as Mourvèdre), which is sometimes blended with Cabernet Sauvignon and Merlot. The thick-skinned Monastrell laps up Alicante's sun-baked conditions and limestone soils to produce densely fruity wines with earthy, herbaceous notes. For whites, Chardonnay and Sauvignon Blanc are increasingly popular, alongside Moscatel and Airén. Wines are approved to be at DO status when they meet a handful of standards related to authorized varietals, production size, methods within winemaking and aging restrictions. Additionally, appellations must have been recognized for a minimum of five years in order to be considered to be a DO.

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