92+ pts Stephan Tanzers International Wine Cellar (JR) - Densely packed and sweet, with terrific grip to the intense flavors of blackberry, licorice, menthol and violet pastille.

Tasting Notes

This is an intense, garnet colored wine, that is powerful and impressive. It has strength and personality, featuring tannins that are grained and blended that are appreciated in the palate. Earthy and truffled aromas. There is a touch of green peppercorns and ripe plums.

Food Accompaniments

Its power and personality enable it to accompany red and game meat very well. This also applies to very firm and hearty cheeses such as Gorgonzola. We like to think it is a wine for meditation because its complexity responds to the subjectivity of whoever is fortunate enough to taste it.

Awards, Reviews and other Notes

92+ pts Stephan Tanzers International Wine Cellar (JR)
Saturated bright ruby. Aromas of blackberry, menthol, licorice, graphite and crushed rock. Densely packed and sweet, with terrific grip to the intense flavors of blackberry, licorice, menthol and violet pastille. Complicated by a light saline quality. A serious wine whose firm spine of acids and tannins calls for patience. Superb petit verdot.

Winemaker Notes

Harvest: These grapes observe a long period of maturity, which is reached in the month of April, thus attaining a good alcohol tenor (above 14 grades) when the grapes lose their herbaceous character. Harvest is carried out manually, in cages of 12-15 kilos, to avoid berry damage and preserve them from contamination. At this point the vines have undergone two bunch selections: the first after flowering and the second when the berries colored, to cull out those malformed, defective or lacking of adequate color. Winery Arrival: Upon arrival at the winery, the third selection of fruit bunches is carried out manually over special tables to separate immature grapes, dry or withered, before proceeding to remove stems. This operation is performed by a machine placed across the opening of the fermentation vessel. Winery Method: Fermentation and maceration of these varieties is carried out separately, given by the fact of maturity points differ. In the case of Petit Verdot and Carignan, they proceed at a temperature of 30-32 °C, whereas for Grenache it is best at 28°C. “Pumping up” and “Punching down” procedures are performed daily. Casking After alcoholic fermentation is finished, the blend is made and set in French oak casks to undergo malolactic fermentation as a whole, using both new and one -wine barrels. Once malolactic fermenting is completed and the barrels cleaned, wine is set again into them for 15 more months. Time spent in barrels is very important, allowing color to stabilize, whereas aroma is enriched and deepened, attaining bouquet standard. Clarification is also assisted, tannin content increases and overall expression becomes more rounded.

Chemical Analysis

Price

SKU

Varietal

Alcohol %:13.8%
Total Acid: 5.3 gl
Free/Total Sulfur: 26 mg
pH: 3.7
Residual Sugar:1.41

$69.99

8434

Other Red