Monastrell from 25 year-old and older bush vines. Grapes were hand harvested to select bunches according to acidity, structure, and alcohol.
The grapes underwent a low temperature maceration prior to fermentation which lasted for 8 days, increasing color and aroma in the finished wine. Malolactic fermentation commenced in stainless steel tanks with selected yeasts. The wine was then aged in 70% American oak and 30% French oak second-use barrels for 5 months.
View from the Cellar
The bouquet is a bit deeper and just a touch more black fruity in personality than the 2015 Old Vines cuvée, but equally poised and complex, as it wafts from the glass in a blend of cherries, black raspberries, lovely spice tones, wild fennel, a nice touch of meatiness, a fine base of soil and just a whisper of vanillin oak. On the palate the wine is deep, full-bodied, focused and complex, with a good core, modest tannins and lovely length and grip on the very well-balanced and vibrant finish. Again, this is simply a terrific value! 2017-2025+. Jan/Feb 2017
(fermented in stainless steel tanks followed by malolactic fermentation and five months of age in 70 percent American and 30 percent French oak barrels, all of them used) Deep ruby. Oak-spiced dark berry and coconut aromas show very good clarity and an emerging peppery nuance. Fleshy and seamless on the palate, offering bitter cherry and black raspberry flavors and a repeating coconut flourish. Closes sweet, energetic and very long, with lingering dark fruit character and slow-building tannins. Spain’s New Releases, Part 2: Triumphs and Travails – May 16, 2017