Bodega Hiriart Roble
Ripe fruit and spice, a hint of oak, and a little astringency from the tannins makes this 100% Tempranillo from the Cigales region of northern Spain especially good with lamb and other red meat dishes.
The Hiriart family settled in the Cigales region centuries ago, and created their first winery around 1750. The family was originally sheep farmers but learned winemaking and grape growing through trade in Bordeaux. The original caves were underground and the vessels were made from clay -- you can still visit these today. They were eventually replaced by concrete tanks, and fermentation now takes place in stainless steel.
Cigales is northwest of Madrid, and the Cigales wine region has its own D.O. (Denominación de Origen). The Hiriart Roble is 100% Tinta del País, the local name for the Tempranillo grape. It's aged in oak for four months, enough to mellow the tannins and give just a hint of oak to the wine. There are flavors of ripe fruit and spice, plus a little astringency from the tannins -- all in all, a great red wine for a lot of pairings. The local specialty in Cigales is Lechaza, or very young lamb, and the wine is perfect for simple lamb dishes.
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||Red Cigales Wine
||Bodega Hiriart (Cigales, Spain)
||13.5% by vol.
Red meats, especially lamb; robust cheeses, pizza, roasted vegetables