Dacu 2016 Tempranillo, Ribera del Guadiana DO
Item Number: 11324
Appellation/AVA: Ribera del Guadiana DO
Estate Grown Wine: Yes
Grape(s): 100% Tempranillo
Type: Wine - Red
Bottle Size: 750 ml
Alc by Vol(%): 14
Viticulture: Practicing Organic
Soil Type: Limestone
Elevation: 2,100 ft
Case Production: 4,330
Terroir Notes: Dacu is a single-vineyard wine made in the unknown region of Ribera del Guadiana, located in southwestern Spain next to the Portuguese border. The region's climate is defined by it's elevation vineyards and exposure to cool breezes from the Atlantic Ocean. This allows the Tempranillo grapes to exhibit great amounts of fresh cherry and red berry aromatics and flavors. Ribera del Guadiana shows a different side of Tempranillo than Rioja, Ribera del Duero and Toro. Similar to the great grape varieties of Pinot Noir and Nebbiolo, Tempranillo has an ability to adapt itself to different climatic conditions and geographies and can also communicate the character of the place where it is grown before imparting its own personality. The Tempranillo grape can transmit all the minute differences of its terroir - in Ribera del Guadiana, Tempranillo shows intense raspberry flavors, silky tannins, lots of dense, luscious fruit and balanced acidity that is bright and fresh.
Winemaking Notes: Dacu's vineyard is divided into three different soil types, so it is vinified in three different methods to suit the fruit from each soil type. The Tempranillo grapes that come from limestone soil undergo a higher degree of extraction with extended maceration, a greater frequency of pumping over and “rack and return,” also called delestage. The Tempranillo grapes that come from the clay section of the vineyard undergo a very light maceration without pumping over or delestage, but with a soaking of the cap three times a day for one week. The third section of the vineyard is composed of clay-heavy limestone. These Tempranillo grapes are typically mixed with their skins for two weeks, and the maceration is limited to a light soaking of the cap. After maceration and fermentation are complete, the wine is put into barrels where it undergoes malolactic fermentation. The wine is aged for three months in French oak barrels that are three years old.
Tasting Notes: Deep ruby. Ripe dark berries, licorice and a hint of smokiness on the deeply perfumed nose. Plush and open-knit, offering sweet blackberry and cherry flavors energized by a jolt of peppery spices. Finishes smooth and broad, featuring soft tannins and lingering, vaguely jammy dark fruit character.
This easy-drinking red has a charming personality that goes well with many kinds of casual foods. It also has enough structure, “cut” and acidity to pair well with more elaborate main courses that feature red or white meat, poultry and even flakey fish.