2014 Dehesa La Granja Vino De Mesa

2014 Dehesa La Granja Vino De Mesa

2014 Dehesa La Granja Vino De Mesa

Dark cherry-red, with a high intensity of color. The nose presents subtle aromas of blackberry and blackcurrant marmalade, with balsamic notes of licorice and vanilla. Humid and mineral notes like graphite. Its fine acidity provides a light entry and an easy palate with a balanced structure. An elegant finish with hints of toast and licorice. Made with 100% Tempranillo.

James Suckling (90/100)
Licorice, vanilla and mulberry compote are all out on display here. There’s good, tangy acidity to the palate and bitter dark-chocolate notes, even though the tannin structure is not the most robust. Medium-bodied and edgy.

Alejandro Fernández and his wife Esperanza Rivera, having created Tinto Pesquera and Condado de Haza in their native Ribera del Duero, looked farther afield in the Spring of 1998, purchasing this grand agricultural estate bordering the Guareña River in the province of Zamora, in the heart of one of Spain’s earliest-recognized wine regions.

Known during the entire 20th century as “La Granja Valdeguareña de los Moleros”, the 1800-acre ranch had been devoted by the Moleros brothers to the breeding of highly regarded fighting bulls, still in operation at the time of purchase. However, from the 17th through 19th centuries the estate had been a regionally-dominant producer of wine, evidenced by 40,000 square feet of cellars hand-carved by 125 laborers over 17 years. During that time the local wine producing area was known throughout Spain and Europe as Tierra del Vino (Land of Wine).

Alejandro rapidly set to work reconverting the estate to wine production, with 525 acres of old-clone Tempranillo planted by late 2000. House and ranch compound were renovated and a modern winemaking facility installed, directly over the 17th- century cellars. Meanwhile, Alejandro discovered plots of ungrafted old Tempranillo vines in the Guareña River Valley which have formed the basis for concentrated red wines beginning with the 1998 harvest.

As with Fernández wines in Ribera del Duero, the fully-extracted must undergoes malolactic fermentation in new oak, and a meticulous racking and aging program accomplishes a natural clarification. After two years in barrel, the 1998 vintage was bottled in November of 2000.