Mikaela 2019

Located in the province of Cuenca, in the heart of Castile-La Mancha, the Micaela Rubio estate cultivates its vines on the high plateaus of Manchuela, between the Júcar and Cabriel valleys. The plots, planted at altitude on limestone and clay-limestone soils, benefit from a continental climate characterized by significant temperature variations. This geographical location promotes a slow ripening of the grapes, preserving their natural freshness and the precise expression of the terroir, while also offering moderate yields conducive to the concentration and balance of the wines.

This wine reveals notes of ripe red and black fruits, and violet , complemented by hints of sweet spices , pepper , and fine wood , with a subtle mineral nuance. On the palate, the texture is ample and silky, supported by fresh acidity, fine yet present tannins, and a persistent finish that blends flavors of juicy fruit , spices , and a light roasted character.

The history of wine in Spain is so ancient that no one really knows who first brought the vines to the region. By the time the Phoenicians arrived some 3,000 years ago and founded the present-day cities of Cádiz and Jerez, viticulture was already well established, and Spanish wines were widely traded throughout the Mediterranean and North Africa. You could say that Spain is a winemaking miracle. After years on the sidelines of the world of fine wines, it is now a major player. Investment and ambition in vineyards and wineries are resulting in increasingly rich, complex (often high in alcohol), and spicy reds that are gaining popularity with international consumers. Proud to have more land dedicated to vines than any other country, Spain is only now beginning to capitalize on this resource in a consistent way. Spain is a chaotic jumble of regions and subregions, much like its landscape is a chaotic jumble of incredibly rugged scenery. A glance at a map reveals the climatic diversity among Spain's many wine regions, from the lush, green vineyards of Galicia on the northern Atlantic coast to the parched vineyards of the southeastern Mediterranean. Spain's saving grace for viticulture is the average altitude of its vineyards, which is over 600 meters. Many Spanish vineyards are thus able to produce grapes with good color and acidity simply because nighttime temperatures are relatively low and the grapes don't ripen until after a sufficiently long growing season. But there is a real treasure trove to be found for those willing to dig, and now that a class of connoisseurs has developed in Spain, all sorts of ambitious investors have done their part to change the image of Spanish wine. Today, a new generation of winemakers has quietly begun to craft spectacular wines and experiment with grape varieties that would have been unthinkable not so long ago. Wine remains an important commodity and an integral part of Spanish culture.