Tuesday, May 5, 2015

WineStudio: Bodegas Paniza

WineStudio: Bodegas Paniza

Last up for the April WineStudio, Online Session XXIII, The Next Great Grape – The Cariñena Garnacha, with a virtual visit to and tasting of Bodegas Paniza. From the Protocol Wine Studio website: 
“Founded in 1953, Bodegas Paniza is named for the village where the winery is located, and where growers have cared for their vineyards for generations. The winery is situated in the highest elevation area of D.O.P. Cariñena to the south, at the rise of the Sistema Ibérico Mountain range, which brings cooling influences even in the peak of summer. Paniza benefits from a wide variety of microclimates spanning limestone, sand and clay stone soils which allow the team to choose between a variety of vineyards to find the balance they need.”
Tasting Notes:

WineStudio: Bodegas Paniza
(Inexplicably forgot to take photo of this bottle, borrowed this one from Dezel at MyVinespot.com)
2012 Viñas Viejas de Paniza Garnacha: 100% Garnacha; lots of manipulation on this wine (macerates 15 days, fermentation in stainless steel tanks with several rackings per day,wine is then decanted and aged in American and French oak barrels for 6 months, then filtered before bottling); dark purplish color; berry, spice, and toast aromas; plenty of cherry, red berry, and spice flavors moving into a mineral finish; cork closure; SRP $18.
WineStudio: Bodegas Paniza

2008 Paniza Artigazo: 40% Garnacha, 30% Syrah and 30% Cabernet Sauvignon grapes from ~40 year old vines; hand harvested then fermented in stainless steel tanks, with the free-run wine aged sur lie in new French oak barrels for up to 18 months; dark berry, spice, and earth aromas; more dark berry, earth, herb, wood, and toasty bread flavors, with a subtle balsamic undercurrent; cork closure; SRP $27.
These wines were provided for tasting purposes - all opinions are my own.

PROTOCOL #WineStudio presents an online twitter-based educational program where we engage our brains and palates! It’s part instruction and tasting, with discussions on producers, varieties, tourism, terroir, regional culture, food matching and what all this means to us as imbibers.

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