Bodegas Tarón Cepas Centenarias
Cherry-coloured, with a maroon edge. Very elegant, complex aroma of ripe fruits, with floral notes, traces of sweet spices, balsamic and cocoa with slight mineral tones. The palate is flavoursome, plump and fruity. Good balance of fruit and wood. Mature tannins. Fruity aftertaste and a very long finish.
Our Normal RRP: £26.99 now £24.99
Product Description
Bodegas Tarón is the northernmost winery in Rioja; situated in Rioja Alta under the Cantabrian Mountains. It is the collaboration of four small towns in the Rioja Alta region; Cuzcurrita de Rio Tirón, Sajazarra, Villaseca and Tirgo. These four winemaking towns decided that as they share not only the landscape but their culture too, they would benefit from pooling together their vineyards and knowledge to create one Bodega focussed on creating high quality Rioja’s. Bodegas Tarón has 700 hectares of vineyards spread over more than 1000 small plots. Some of the oldest vines are over 100 years old which go into making their wine. The aim was to start an exciting project in order to share what they do best – the wine they make – with the world.
Ruby red with garnet reflections, velvety soft and smooth on the palate with a fresh acidity. Supple tannins support the core of ripe blackberries and cherries combined with notes of cinnamon, vanilla, balsamic, coffee and chocolate from 9 months in French oak barrels. A wine with fantastic complexity and a very long and elegant finish.
Grower: Bodegas Tarón
Grape Variety: Tempranillo
Style: Savoury and Complex
Country: Spain
Appellation: Rioja
Vintage: 2018/19
Closure: CORK
Alcohol: 13.5% ABV
Bottle Size: 75cl
Lamb Chops with Fennel Relish
Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 2
INGREDIENTS
3 tablespoons extra-virgin olive oil
4 x 1-inch-thick lamb loin chops (about 6 ounces each)
salt and freshly ground pepper
1 small fennel bulb, cored and cut into 1/2-inch dice
1 garlic clove, minced
1 shallot, finely chopped
2 anchovy fillets, rinsed and minced
2 tablespoons finely chopped parsley
1 tablespoon chopped Calamata olives
1 tablespoon drained small capers
1/4 teaspoon crushed red pepper
1 teaspoon sherry vinegar
1. In a medium skillet, heat 1 tablespoon of the oil until shimmering. Season the lamb chops with salt and pepper, add them to the skillet and cook over moderately high heat, turning once, until browned, about 7 minutes. Transfer to a plate and keep warm.
2. Meanwhile, in another medium skillet, heat the remaining 2 tablespoons of oil. Add the fennel, garlic and shallot and season with salt and pepper.
3. Cook over high heat, stirring occasionally, until the fennel is crisp-tender, about 4 minutes. Off the heat, add the anchovies, parsley, olives, capers, crushed red pepper and vinegar. Mound the relish on 2 plates and top with the lamb chops. Drizzle with any accumulated lamb juices and serve.
£161.94 £149.94
4 in stock
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