2009 Pujanza PujanzaTempranillo / Tinto Fino / Tinta Roriz from Spain
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Winemaking: "2009 was a vintage of extremes with a very rainy winter from November to February and a hot and very dry summer. Rains from 16-18 September prevented over-ripen...
- 97 Andres Proensa
- 93 Guía Peñín
- 92 Neal Martin - Robert Parker's Wine Advocate
- 91 Josh Raynolds - Vinous Media
97 Andres Proensa
"Alive, (with) noble strengh and remarkable finesse. Fruit and ageing aromas (are) well integrated with ink, liquorice and pine nuts hints. Balanced, serious on the mouth with medium-high body, alive but with civilized tannins, fleshy and tasty palate."
93 Guía Peñín
"Color cherry, garnet rim. Nose mineral, ripe fruit, sweet spices. Palate flavorful, fine bitter notes, good acidity, round tannins." (2013)
92 Neal Martin - Robert Parker's Wine Advocate
"With respect to the 2009 Pujanza, 70% of the Tempranillo fruit is sourced from the Valdepoleo vineyard that was planted in 1973 and the wine is aged in new French oak for 16 months. The nose is well-defined with mineral-rich, Dorset plum and raspberry leaf aromas that handle the oak well. The palate is medium-bodied with fine tannins on the entry. It is not a powerful 2009, but it offers race and tension, especially towards its tense finish that has a long tail of sappy brambly black fruit with a dash of white pepper. It is primal and probably needs another year to coalesce in bottle. Drink 2013-2019."
"The idea of Bodegas Pujanza is to make something special," proprietor and sixth generation winemaker Carlos San Pedro told me when visiting the winery, up in the "crows nest" lookout tower that offers a panoramic vista over the Sierra Cantabria mountains. "I thought it was impossible to appreciate the quality of the vineyards in a high volume winery. The most important thing is the vineyard for which the bodega was created. I work solely with Tempranillo and aim for the best expression by looking for the right plots. It is a delicate variety that reflects everything that goes on around the grape in the wine. In the beginning there was only one wine. Then I began to look for other plots for Tempranillo from which I discovered different personalities that make different kinds of wine. It was in my second vintage in 1999 that I discovered the vineyard that begat -Norte- and then in 2004, I acquired the La Valcabado vineyard from my great-grandfather that had previously been sold to another party. This is where the flagship -Cisma- wine was born. Since I only use fruit from my own vineyards, Pujanza is a limited production and I want to keep this philosophy and it is why I created another winery (Diosares)." I asked Carlos whether he regards Pujanza as a classic or modern expression of Rioja? "The idea is to look back at traditional Rioja from the point of view of a young winemaker,-"he replied after consideration. "Every year we try to control every detail. In Diosares we have the idea of the wine and there is a compromise in the vineyard but in Pujanza, the destiny is to be Pujanza. If the wine does not meet expectations, then it goes to make Hado." Interestingly, Carlos opined that he does not believe in the common practice of malolactic fermentation in barrel since he believes that the wine absorbs too much wood (a view espoused by the likes of Jean-Claude Berrouet at Petrus). The leitmotif of Carlos's wines is tension. These Riojas are fresh and taut, imbued with an almost Burgundy-like sense of transparency that enables Carlos to express his terroir with clarity and precision." (08/12)
91 Josh Raynolds - Vinous Media
"Dark ruby. Ripe cherry, blackberry and woodsmoke on the fragrant nose. Plush, open-knit dark fruit flavors show very good depth and are lifted by slow-building minerality. Tangy and bright on the finish, which features notes of bittter cherry and black pepper." (09/12)
"2009 was a vintage of extremes with a very rainy winter from November to February and a hot and very dry summer. Rains from 16-18 September prevented over-ripening and allowed harvest to commence on October 7 and finish the 29th. This wine is produced from fruit grown in the 40+ year old, 15 hectare Valdepoleo vineyard at 630 meters altitude. This vineyard surrounds the winery and is located just outside of La Guardia. Fermented in small stainless steel tanks with daily pump overs at temperatures between 29 and 32 degrees C. Grapes skins see post-fermentation maceration for an additional 7-10 days. Following malolactic fermentation the wine is aged for 16 months in French oak, 1/3 of which are new. After bottling the wine is aged for a few more months prior to release." - Importer
97 - Andres Proensa
93 - Guía Peñín
92 - Neal Martin - Robert Parker's Wine Advocate
91 - Josh Raynolds - Vinous Media
|Varietal(s)||Tempranillo / Tinto Fino / Tinta Roriz|
|Features||Organic and Biodynamic|
|Taste||berry , cherry , plum , earth , leather and herb|
|Nose||berry , cherry , plum , earth , leather and herb|