TERROIR OF PERSISTENT AROMA, VERY PERSONAL AND EXPRESSIVE
The grapes from Pago de Sanchomartín in Pesquera del Duero come from the extensive plains on the right side of river Duero. These grapes are the ones used to elaborate this remarkably temperamental Malleolus. These vineyards were planted in 1964 by grafting from the oldest vineyards.
|Score||94 points out of 100 in Robert Parker Wine Advocate in 2014 harvest|
Details of the harvest
From April until mid July temperatures were higher than average that favored the vegetative cycle of the vine. Occassional rainfall in July helped to overcome the high seasonal temperatures. After the veraison the night temperatures dropped significantly meanwhile day temperatures were on average 25 c.
This caused early maturity of the grapes and resulted in an early harvest and
an extraordinary vintage.
Named as the Sanchomartin vine plot, a 1 hectare vineyard that was planted by grafting clones from the oldest vineyards. The wines produced are tannic and have a marked acidity, which makes them ideal for ageing in oak.
An intense deep cherry red color. On the nose it stands out for its intensity and the quality of it´s aroms, supported by the character of one of the best vintage in the last ten years. The tempranillo varietals are perfectly integrated in the ensemble of this wine due to ageing in fine oak barrels. On the palate it is powerful and persistant with silky sweet structured tannins. A long and persistant aftertaste.
Color rojo cereza picota muy intenso, en la nariz destaca la intensidad y calidad de sus aromas, la finura propia de la parcela reforzada por el carácter de una de las mejores añadas de los últimos 10 años. Los varietales del tempranillo pulidos por sus meses de crianza forman un conjunto armónico con el sutil aporte de la barrica. En la boca es potente, de tanino estructurado pero goloso y redondo, de postgusto largo y persistente.
The alcoholic fermentation and maceration has been made in stainless steel tanks of small size at a controlled temperature for 28 days. After the malolactic fermentation in french oak barrels. It is aged in French oak barrels.