Clear dark ruby color. Pleasant scents of black cherries and oaky vanilla. Good crisp fruit and sweet oak.Robert Parker 91 points
Sierra Cantabria Reserva 2001
ORIGIN : D.O. Calificada Rioja. TYPE : Red Reserva VARIETIES : Tempranillo and Graciano from vineyards older than 30 years. ORIGIN OF THE GRAPES Vineyards: Propietary vineyards in San Vicente de la Sonsierra, La Rioja. Average yield: 37 Hls./Ha. (392 gal/acre). Date of harvest: beginning of November, 2002 Manually selected clusters with further selection in the winery by means of a sorting table. VINIFICATION Traditional, 100% destemmed. Temperature-controlled fermentation between 28 and 30º C (82 and 86º F) with selected yeast (Saccharomyces cerevisiae) during 8 days. Extended post-fermentative maceration on the skins for 22 days, with two pump-overs daily in the beginning with a light pump-over daily at the end. Malolactic fermentation in barrel AGING Barrel: 18 months in Bordelaise barrels of French and American oak. Age of the barrels: 40 % new oak, 60 % maximum “3 wines-barrel”. Racked regularly every 4 months. Bottle: Bottled unfiltered in January 2003 VINTAGE Adequate evolution of the vegetative cycle in the 2002 vintage; late bud burst and a good development in spring followed by a fresh summer with few showers. Green harvests at the end of June and August limited the yield favouring therefore the quality of the remaining bunches. September was characterized by temperatures slightly higher than normal at the beginning of the month followed by precipitation that required a very selective harvest to insure maturity and healthy fruit, retarding the vintage. PRESENTATION Bottle: Traditional Bordelaise, 750 mL, green with U.V. filter. Cork: 100% natural of the highest quality. 49 mm long, washed and sterilized. Label: Recyclable paper printed with ecological ink (without heavy metals), with indication of capacity, alcohol content, origin and harvest. Seal of guarantee from the Consejo Regulador D.O.C. Rioja WINEMAKER Marcos Eguren RECOMMANDATIONS Conservation: constant temperatures lower than 14º C; humidity at 80%. Dark storage. Consumption: Temperature of service: 16-18º C. Preferred date of consumption between 2005 and 2018 Recommended pairings: Red meats, roasts, stews and all types of game, cured cheeses and foie.
