Bodegas Carramimbre Carramimbre Roble
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Tempranillo.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Carramimbre Roble from the Bodegas Carramimbre
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Light
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Bold
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Smooth
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Tannic
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Dry
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Sweet
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Soft
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Acidic
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In the mouth the Carramimbre Roble of Bodegas Carramimbre in the region of Castille-et-Léon is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Carramimbre Roble of Bodegas Carramimbre in the region of Castille-et-Léon often reveals types of flavors of cherry, cheese or black fruit and sometimes also flavors of red fruit, spices or oak.
Food and wine pairings with Carramimbre Roble
Pairings that work perfectly with Carramimbre Roble
Original food and wine pairings with Carramimbre Roble
The Carramimbre Roble of Bodegas Carramimbre matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of small stuffed fish from nice, lamb epigram in spicy sauce or garbure landaise.
Details and technical informations about Bodegas Carramimbre's Carramimbre Roble.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Carramimbre Roble from Bodegas Carramimbre are 2005, 2019, 2018, 2017 and 2015.
Informations about the Bodegas Carramimbre
The Bodegas Carramimbre is one of of the world's greatest estates. It offers 11 wines for sale in the of Ribera del Duero to come and discover on site or to buy online.
The wine region of Ribera del Duero
The wine region of Ribera del Duero is located in the region of Castille-et-Léon of Spain. Wineries and vineyards like the Domaine Vega Sicilia or the Domaine Vega Sicilia produce mainly wines red. The most planted grape varieties in the region of Ribera del Duero are Tempranillo, Cabernet-Sauvignon and Merlot, they are then used in wines in blends or as a single variety. On the nose of Ribera del Duero often reveals types of flavors of cream, ripe blackberries or cigar box and sometimes also flavors of rosemary, baking spice or espresso.
The wine region of Castille-et-Léon
Located in the northern half of the Central Iberian plateau, Castilla y León is the largest of Spain's 17 administrative regions, covering about one-fifth of the country's total area. It extends about 350 kilometres (220 miles) from central Spain to the northern coast. Just as wide, it connects the Rioja wine region to the Portuguese border. Red wines reign supreme in Castilla y León, and the Grape/tempranillo">Tempranillo grape is undoubtedly the king.
News related to this wine
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La Rioja Alta expands with ‘artisanal vineyard’ deals
Guillermo de Aranzabal Bittner, a director at La Rioja Alta, said the company had acquired 35ha of old vines, with a minimum age of 45 years, in the village of Elvillar at an average altitude of 600 metres. He also said La Rioja Alta would buy more old vines this year, bringing total ‘artisanal vineyard’ acquisitions to a minimum of 5oha, and potentially up to 75ha, by the end of 2022. ‘We are buying very old vineyards, pruned in the traditional way with very low production, some of which are fi ...
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The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
