D.O. Empordà, Spain
Deep dark red color. Nose: Intensive, dried fruit (fig), spices and herbs (salvia), licroise, oak-tones, vanilla. Alcohol. Palate: dark berries, licroise, chocolate, spicy. Full bodied, good acidity, well balanced, very pronounced. Warming finish. 14,5 % abv. Grapes: Merlot (50%), Cabernet Sauvignon (20%), Syrah (20%), GarnaxtaTinta (10%). Can be saved for some years.
This wine is done from one single vineyard (vino de finca) to reflect the terroir. Grapes were hand harvested and macerated on their skins for a long (?) time. The wine was maturing on new French Allier oak barrels for 14 months. Some 47.800 bottles of this particular wine were filled.
Empordà belongs to the region of Catalonia and lies in the north-eastern part of Spain. Here they have a winemaking history that goes back to the ancient Greeks. Cooperatives are dominating, but more and more smaller wineries are coming up. Traditionally, the wines made here were sweet, today the modern reds are gaining increasing attention. The area has a mediterranean climate, but faces strong winds of up to 120 km/h. The vineyard Malaveina covers 22 ha of red clay soils, with pebble stones giving good drainage.
The winery is big, making Cava and many other wines and is part of a group that sells a range of other products and services.
For more information
on Empordà, click here.
on the producer, click here.
This wine has a lot of a lot and needs food of rich texture and a good own character to match. We had it with a slow-roasted piece of beef with a good, dark, aromatic sauce. (But, really, I do not prefer such high alcoholic wines.)