DATA

D.O. Yecla  

100%Monastrell

45-50 years

Two south facing vineyard blocks 850m above sea level, in Campos Arriba, 20km north of Yecla.

20 hl/ha

6 months in 1-2 year old French oak barrels

5.100 cases September 2012

Residual sugar: 3.0  

Total Acidity: gr/L 4.95 gr/L

Winemaker: David and Jonas Tofterup

VITICULTURE AND VINIFICATION

The grapes were handpicked at the optimum stage of ripeness the first two weeks of October 2011. Gentle de-stemming and crushing followed by removing 25% of the must (saignee) in order to concentrate colors, aromas and flavors. The grapes were cold soaked for 4-5 days at 5ºC (80-100 SO2 added) before the addition of selected yeast strains.

The musts were manually pumped over and punched down several times daily during the 12-14 days of fermentation and maceration. Racked to small 1 - 2 year old French Burgundy size oak barrels of 228 and 500 liters where it was aged for 6 months.

TASTING

Tawny colour, medium intensity, clear, with unctuous tears in the glass.

Clean aromas, medium intensity and some oaky tertiary aromas (spicy such as black pepper, cinnamon), the milky aromas are rounded after 6 years for a young Monastrell. No defects. In development.

Rounded palate, medium soft tannins (high), medium+ acidity from Monastrell grapes good matured, dry wine (3gr/l), high and full integrated alcohol. All in order.

Intensity: Medium, cherry notes, black plum and its marmalade, violet, cinnamon, oaky. Hints of lavander, red licorice.

Medium finish, not too longer yet.

The tannins are present, and the buttery and MLF is in good condition, some of the tannins and acidity can let its develop for a 2-3 years, and maybe, not much wood integration. Tertiary slightly aromas and flavours are in the correct moment. Good quality and some potential for ageing.

PAIRING

Roasted fat duck with its salted salty-ppeppery liver and black bluberry coulis