Bodegas Cinco Léguas Vinos de Madrid Rompecepas Tinto Fino 2019

Bodegas Cinco Léguas Vinos de Madrid Rompecepas Tinto Fino is an organic, deeply flavoured red wine from the Madrid mountain villages of Colmenar de Oreja and Chinchón, Spain. Made from the old Tinta de Madrid clone of Tempranillo, this wine showcases the unique terroir of the region with its calcareous loam and red clay soils. It offers rich aromas of dark fruit, earthy spice, and subtle oak notes. The wine is entirely destemmed and aged in used 500-litre oak barrels, resulting in a deeper, more mouth-filling expression of high-country Madrid. With a savory style, this wine is structured yet smooth, making it a hard wine to put down once you start drinking it.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium‐bodied, Savoury
Grape Varietal: Tinta de Madrid (Tempranillo)
Tastes Like: Comparable to a fuller-bodied Tempranillo, with rich dark fruit, earthy spice, and a hint of oak, complemented by a smooth and mouth-filling texture.
Alcohol Percentage: ~14% (approx.)
Closure: Cork
Size: 750mL
Appellation: Vinos de Madrid
Region: Madrid, Spain
Terroir: Calcareous loam with red clay surfaces from the high-altitude villages of Colmenar de Oreja and Chinchón, including fruit from the El Socorro vineyard.

Bodegas Cinco Léguas, under the direction of Marc Isart, is known for producing organic, grower wines that focus on savoury expressions of the land rather than fruit-forward styles. The winery works with old vines of the Tinta de Madrid clone of Tempranillo, sourcing fruit from high-altitude vineyards in the Madrid mountain villages. Isart's goal is to create wines that are more complex and refreshing, offering a unique expression of Madrid’s terroir with every bottle.

Red Meat: Grilled rib-eye steak, slow-roasted lamb, or a hearty beef stew that complements the wine’s deep fruit and savoury notes.
Poultry: Roasted duck with a berry reduction or grilled chicken with rosemary and garlic to enhance the wine's earthy complexity.
Vegetarian: A rich mushroom risotto or a roasted vegetable medley that brings out the wine’s savoury characteristics.
Cheese: Aged Manchego or a semi-cured Chorizo that pairs wonderfully with the wine’s rich texture and complex finish.

Manchego: Semi-cured and nutty, it complements the wine’s deep fruit and savoury notes.
Chorizo: A rich, spiced sausage that pairs beautifully with the wine’s earthy and oak-infused complexity.
Brie: Soft and creamy, balancing the wine’s tannins and rich mouthfeel.
Comté: Aged and nutty, providing a great match to the wine’s structure and finish.

Cordero Asado a la Madrileña (Madrid-Style Roast Lamb)

Ingredients:

• 1.5 kg leg of lamb
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 1/2 cup white wine
• 1/2 cup vegetable broth
• Salt and pepper, to taste
• 1 lemon, sliced

Instructions:

1. Preheat your oven to 180°C.
2. In a small bowl, combine olive oil, garlic, rosemary, thyme, salt, and pepper to form a paste. Rub this mixture all over the lamb leg.
3. Place the lamb in a roasting pan, and pour the white wine and vegetable broth around the lamb. Arrange lemon slices on top of the lamb.
4. Roast the lamb for about 1.5 hours or until it reaches your preferred level of doneness. Baste occasionally with the pan juices.
5. Once done, remove from the oven and let it rest for 10 minutes before carving.
6. Serve this succulent lamb alongside a glass of Bodegas Cinco Léguas Vinos de Madrid Rompecepas Tinto Fino for a perfect pairing.