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Smaksnotat - 2012Denne vinen har god fylde og flott frisk smak av mørke røde bær. Vi liker stilen og vinen. Anbefales.
Vinemakers note:
The Syrah Corralillo was made of grapes that have their origin in parcels with two characteristics in common, all are located on hillsides with different exposure to the sun, having a granite soil composition with different degrees of infiltration of clay at depth, and are managed in accordance with the principles of biodynamic agriculture. These characteristics give these soils very good drainage and appropriate fertility for the development of the vine, and the ripening of the fruit is slow and optimal. The grapes correspond mostly to clone 174 that is characterized for producing aromatic wines, balanced and long-lasting in the mouth, as well as a portion of clone 470, which gives very concentrated wines with long-lasting and soft tannins. The management of the foliage and irrigation helps to maintain a balanced vigor, which joined with low yields, allows fruit to be obtained with great concentration of color, aroma and taste.
Vinification was done in open tanks with 2, 6, and 8-ton capacities. Different systems to de-stem and crush the grapes were used, and a component was used with the entire cluster. The grapes were macerated in cold and then fermented at different temperatures with yeast selected especially for this variety. Different techniques of pressing and pumping over were used depending on the time and condition of the wine during fermentation. The wine was placed in French oak barrels with carefully selected barrels, where malolactic fermentation occurred and the wine was aged for a total of 12 months, with the mixing and finishing of the wine taking place in the month of July 2011.
This is a Syrah with a very bright and intense purple color. It has intense varietal aromas of red berries, violets and pepper in balance with notes of chocolate and spices given by the wood. In the mouth it has great body and intensity, and is balanced and complex, with long tannins and a long and juicy finish. It is suggested that it be decanted and brought to 18C before serving. It is recommended that it accompany red meats, duck, dishes with sweet and sour sauces and mature or smoked cheeses.
Terningkast - 2012
