Nabucco (formerly known as Nabuko) Nabucco (formerly known as Nabuko) is an estate-bottled wine from the oldest continuous wine family in the Yecla DO region. The wine's name refers to an opera written by Verdi. The combination of Monastrell and Syrah results in a complete wine. Monastrell provides structure while Syrah adds aromas of violets, chocolate and black pepper. Since its establishment in 1925, Señorío de Barahonda has sold Monastrell grapes to wineries across Spain and France. In the past, Rioja or Bordeaux wineries would 'boost' a weak vintage by adding some Monastrell for its color, Araceli Gonzalez, winemaker sugar and tannins. Today, the Candela family and winemaker Araceli Gonzalez make top Monastrell wines with their great raw material by resurrecting traditional winemaking techniques of this region, including the use of open-topped fermenters and maceration with the stems. Located in the warmer southeast part of Spain, Yecla is one of the country's oldest wine regions, with a rich history that dates back to the 6th Century. Over the last decade, the astounding rediscovery of Yecla by American journalists and consumers has prompted international acclaim for wines based on Monastrell, a grape native to Spain. Around the 5-6th Century, Monastrell was brought to France, where it's called Mourv'dre. WATH MAKES THIS WINE UNIQUE?: A Mediterranean red wine that is a great example of how Spain is producing diverse and profound wine values. The grapes are organically grown in dry farmed (no irrigation) vineyards. If you like spicy, rich reds fulled with bright fruit, this is your wine. RATING HISTORY: 2010 89RP; 2008 90RP; 2007 90RP GRAPE: 50% Monastrell and 50% Syrah. PAIRING SUGGESTIONS: Try Nabucco with blue cheese, stews, spicy chili and similar hearty dishes. This wine has the heft on the palate and spice to pair well with BBQ with serious heat, pulled pork sliders and “five alarm” BBQ chicken wings. VINIFICATION AND AGEING: Harvest takes place in the cool, early morning hours, when the best bunches are selected and undergo a gentle crush. Whole clusters with stems undergo maceration at a cool temperature (59'F). Each grape variety is fermented separately. After fermentation, the skins and stems are kept together in a post-fermentation extended maceration for 7 days. Malolactic fermentation occurs in stainless steel tank. After ageing for 2-3 months in oak barrels, two years old, the Monastrell and Syrah are blended. After one month in tank, the wine is bottled. PRODUCTION: 2,000 cases are made; 2,000 for the U.S. LOCATION, SOIL, CLIMATE: The vineyards are located within the Yecla DO in Zone 8, within Murcia in southeastern Spain. The vineyards are in the Campo Arriba district of Yecla, at 713 meters (2,339 ft.) elevation. Called Mourv'dre in France and Mataro in Italy and in the New World, Monastrell is the most planted grape in the area and the second most planted red grape in Spain. Yecla's higher altitude makes it significantly cooler than neighboring Jumilla, and the resulting wines are more aromatic, with a fresher, more easy-to-drink character. The soils are composed of limestone and chalk with clay and gravel subsoils that are poor in organic matter. The soils are deep and have good drainage. The clay subsoil retains water, essential for the health of the vine in this arid climate. Due to the poor soils, the vines have low vigor and yields are a low 2 kilograms (4.4 lbs.) of fruit per vine, which produce smaller berries with a higher skin-to-juice ratio. These grapes produce wines with greater concentration and complexity in aromas and palate flavors. For climate, the average temperature from May-October is 66'F, with only 13 inches of rain per year. The climate is Mediterranean with a light Continental influence, due to the area's higher altitude. The vine virtually shuts down or slows considerably during the cool nights, which prolongs the ripening period. This allows the Monastrell grapes to ripen slowly and prevents over-ripe grapes. Mediterranean cool breezes help moderate the arid and sunny climate. This area receives a high 3,893 hours of sunshine per year. In sum, the area has ideal conditions for Monastrell. TASTING NOTES Nabucco (aka Nabuko) reveals an alluring nose of underbrush, smoked meat, lavender, blueberry, and black plum. This leads to a voluminous, concentrated, savory wine that will evolve for 1-2 years but can be enjoyed now. Notes by Jay Miller (The Wine Advocate, issue# 188 Apr 2010). ALCOHOL CONTENT: 14.0% UPC CODE: 810411010747 .