The Guelbenzu Azul is elaborated with Tempranillo (100%). Aged for nine months in French and American oak barrel.
Tasting notes: Cherry red colour. Nose: complex. With red fruit, spice and plum hints. Palate: body, structure and persistence on the palate with well integrated wood.
What the critics say...
Wine Spectator: 84 points(30/06/2009)
This fruity red brims with currant and raspberry flavors, with chocolate undertones. A bit candied, but vivid and lively, with firm tannins for grip. Tempranillo, Merlot and Cabernet Sauvignon. Drink now through 2011.
Robert Parker: 89 points(01/05/2009)
The crimson-colored 2006 Azul is a blend of Tempranillo, Cabernet Sauvignon, and Merlot aged for 12 months in seasoned French oak. Slightly herbaceous aromatically, on the palate cassis and blackberry flavors emerge. Ripe, spicy, and well-balanced, it has enough structure to evolve gracefully for another 2-3 years. Drink it through 2018.
Pairing: Aged Cheese, Game Animals, Grilled Red Meats, Legume, Roasts, Stews.
Guelbenzu's story dates back to 1851, although it was in 2001 when it experienced a major boost with the inauguration of the new winery in Vierlas, on the border area between Navarra and Aragón.
The prevailing concept during the construction of the winery was respect for the... environment, optimizing space and fostering optimal conditions for temperature controlled storage, having managed to obtain facilities that are perfectly integrated into the landscape and vineyards and, at the same time, are excellent for the making and aging of Guelbenzu wine.
Guelbenzu has 46 hectares of vineyard located in Vierlas, right in the heart of the Queiles valley, on the Lombana estate.
The Lombana is an elongated estate made up of materials from the tertiary period, and more than 22.5 million years old. The stony, infertile ground is extraordinary for growing grapes due to its texture, drainage, low yields, resistance to drought and low risk of frost.
The proximity of Mount Moncayo causes the temperature fluctuations between day and night to be very high, which contributes positively to the formation of tannins and anthocyanins, essential for the production of round wines with body, character and aging ability.
In addition, the north wind which blows through the area, is a constant strong, dry, cold wind with significant drying capacity, which favours evaporation and prevents the formation of fogs and moisture.
Alcohol abuse can be dangerous.
