Pago la Jara Toro 2013
Pago la Jara is Telmo’s flagship wine from Toro, made in minute quantities. The Telmo Rodriguez range in Toro is named after a Spanish breed of bull that is both elegant and powerful. The 19th century lower-case “g” typeface that appears on all the Toro wines is transformed, and modernized, by a bull horn. Along with a few other notable winemakers, Telmo was one of the first to rediscover vineyards of decades-old, bushtrained vineyards. He was a major force in elevating Toro to one of the most in vogue wine regions of Spain. Opulent and dense, but with trademark balance and seamless style, Pago la Jara represents the world-class level the terroir of Toro can display.
The distinctive red soils, with ungrafted bush vines of over 50 years of age, produce a Tinto de Toro (the local clone of Tempranillo) with tremendous fruit concentration, ripeness, acidity, tannins and structure. The grapes sourced for Pago la Jara comes from 5 plots covering 10 acres, belonging to 3 families of local suppliers that have worked with Telmo since he first started the company.
The grapes are vinified (by native yeasts) in large, upright oak fermentation vats, with a small proportion of stems. The wine is aged for 18 months in a combination of new (70%) and seasoned French barriques, as well as 1500-liter oak foudres.
The 2013 vintage was a rather difficult one in Toro, marked by a late start and an extraordinarily cold and long winter, with an expected snowfall in late April. The wines in this cool vintage had lower alcohol and pHs than usual. As there was some presence of botrytis in the vineyards, use of the sorting table was key to producing a great Pago la
Jara. Only 2,640 bottles were produced – the smallest quantity ever released of this wine.
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Wine Advocate -
"2013 was a crazy year in Toro, with snow as late as April 28th, and the 2013 Pago La Jara benefitted from this late harvest with lower alcohol and pH than normal. They had to sort out the grapes to get rid of the botrytis and be able to produce this old vine cuvée, which fermented in 3,000-liter oak vats with indigenous yeasts and matured in French barriques and 1,500-liter oak foudres for 18 months. It has great freshness, moderate ripeness and perfectly integrated oak, with just a smoky and flinty whiff, where the larger volume seems important to respect the character of the wine, letting it breath and keep its personality. This is harmonious and rustically elegant, with abundant, fine-grained tannins and good balance. It has everything—and all in good balance and harmony—to develop nicely and for a long time in bottle. The nose is still shy and has an incipient perfume that should bloom with time in bottle. 2,640 bottles produced, the shortest vintage to date."
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