Bernard Magrez Paciencia 2003

Bernard Magrez Paciencia 2003

Varietal: 100% Tempranillo (Tinto de Toro)

Comments: “The 2003 Cuvee d’Exception is an 8,000-bottle cuvee produced from 25-year old Tinta de Toro (Tempranillo) vines. Cropped at 15 hectoliters per hectare, it boasts extraordinary opulence and concentration. Its dense ruby/purple color is followed by a knock-out bouquet of espresso roast intermixed with blueberry liqueur, raspberries, and creme de cassis. With great stature, richness, full-bodied opulence, and a long, heady finish." 94 Points, Robert Parker’s Wine Advocate

Gold Medal, Concours de Bruxelles 2006
Gold Medal, International Wine Challenge 2006
Silver Medal, Challenge International du Vin 2006
Bronze Award, Decanter World Wine Awards 2006

This estate, located in the province of Castile, near Salamanca, has vines almost 100 years old. Winegrowing tradition in this area predates the Romans. In the XIIIth and XIVth centuries, Toro was granted the right to sell its wines outside the region, when its wines first became know outside its border. Thanks to their excellent keeping qualities, Toro wines were often shipped to settlers in the americas.

Location: Morales de Toro.
Area under vine: 4.40 hectares.
Age of vines: 40 years.
Vine density: 1,000 vines per hectare.
Terroir: Sandy siliceous-clay soil with pebbles and large flat stones providing excellent natural drainage. An exceptional terroir located near the meandering Douro river.
Viticulture: Non-trellised gobelet-pruned vines. Bud thinning. Leaf thinning. Bunch thinning at the start of the ripening.
Winemaking: The grapes are hand-picked into crates, manually destemmed, and then sorted on a specially-equipped table. 2/3 of the harvest is fermented in wooden vats. Cool pre-fermentation maceration is followed by traditional, temperature-controlled alcoholic fermentation. Manual punching down of the cap. Malolactic fermentation and ageing take place in new French oak barrels. The wine is transferred by gravity flow throughout all winemaking operations, and bottled by hand.
Yield: 20 to 30 hectolitres per hectare.


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