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We’ve all heard of Codorniu. But do you know Codorníu.
When a brand becomes successful, we tend to lose focus and wander off to something smaller. I must admit I have a misguided tendency to do exactly the same thing. But I urge you to purposefully stride back to Cordorniu and fully immerse yourselves in the history and story that is Codorníu.
The Story:
The Codorníu winery dates back to 16th century and has become recognized for producing some of Spain’s finest wines. In 1659 Anna, the heiress of Codorníu, married winemaker Miquel Raventós, but she maintained her surname and became the matriarch of Codorníu.
In 1872, Josep Raventós focused on sparkling wine produced naturally, using méthode taditionelle, and thus began the history of Cava. Codorníu owns sizable vineyard properties that allow the brand to control the quality and consistency of grapes. Codorníu vineyards are meticulously cared for through sustainable viticultural practices, and the winery harvests grapes in the “chateau” concept, ensuring fruit will be pressed immediately upon picking.
#WineStudio Tuesdays 6:00pm – 7:00pm PDT online Twitter
Week 1 : 8 September - Codorníu Overview
Codorníu is an unquestionable institution in the Spanish Pyrenees and they remain a family owned business today. A Family tradition, Codorniu has since expanded their reach to other parts of the world. For this program, we’ll take a look at their Anna Codorniu Cavas, Bodegas Bilbainas in Rioja, specifically Viña Zaco and Bodega Septima in Mendoza.
@AnnaCodorniu_US
Week 2 : 15 September - Anna de Codorniu – Tasting
Back in 1872, Codorníu was the first Spanish winery to produce sparkling wine using the ‘traditional’ method, always used in Champagne. This process later became known as Cava. Codorníu has always been a source of innovation in the Cava category and lobbied DO Cava to allow the use of Chardonnay and Pinot Noir grapes. Codorníu promotes viticultural research and development relating to all stages of Cava winemaking.
Anna de Codorníu celebrates the life of Codorníu’s heiress and the dynasty she directed. Anna debuted in 1984 as the first Cava to incorporate the Chardonnay grape, resulting in the dynamic, crisp profile that is a signature of the Brut sparkling wine style.
Anna de Codorníu Brut NV
Producing Region: D.O. Cava
Varieties: 70% Chardonnay / 30% Parellada
Suggested Retail Price: $14.99
@AnnaCodorniu_US
Week 3 : 22 September - Bodegas Bilbaínas (Viña Zaco) – Tasting
Bodega Bilbaínas is one of Rioja’s oldest wine estates and one of the largest in Rioja Alta in terms of vineyard acreage. Viña Zaco is Bodega Bilbaínas’ contemporary bottle of Rioja. Where most traditional Riojas fit into an aging process, Viña Zaco is quite the opposite. Sourced from some of the oldest vineyards in Rioja Alta, Bodega Bilbaínas has created a modern expression of the traditional Rioja: tons of fruit and spice. There is no aging process like the traditional Rioja: the Viña Zaco is crushed and bottled immediately.
Bodegas Bilbainas Viña Zaco 2012
Producing Region: D.O.C. Rioja
Variety: 100% Tempranillo
Suggested Retail Price: $14.99
@VinaZaco_US
Week 4: 29 September – Bodega Septima – Tasting
Founded in 1999, Bodega Septima was the seventh (in Spanish “septima”) winery introduced by the Codorníu Group. With 470 purchased acres in Luján de Cuyo, Mendoza, sitting at an altitude of 3400 feet, Bodega Septima focuses on Cabernet Sauvignon, Chardonnay, Malbec and Tempranillo.
The talented Paula Borgo is the new winemaker at the winery, bringing an impressive background of several masters degrees in viticulture as well as studies abroad. Borgo says, ” Septima Winery works as a team every day to constantly innovate and seek new opportunities to surprise our clients. We favor quality in terms of value for money. We want to produce wines our clients can enjoy, share and remember, both in special as in everyday experiences.”
Septima Malbec 2014
Producing Region: Mendoza, Argentina
Variety: 100% Malbec
Suggested Retail Price: $13.99
What is #WineStudio?
PROTOCOL wine studio presents an online twitter-based educational program where we engage our brains and palates! It’s part instruction and tasting, with discussions on producers, varieties, tourism, terroir, regional culture, food matching and what all this means to us as imbibers.