Vineyard: The vineyards are situated on the northern side of the island in the Orotava Valley, at an altitude of 500-550 metres. The grapes are sourced from the tiny El Ciruelo parcel (0.75ha). The vines are planted on their own roots in volcanic-sandy soil and the climate is humid sub-tropical. The parcel is named after a centenary plum tree, "ciruelo" in Spanish, planted side by side with the vines.
Viticulture: Viticulture is organic and the vines, more than 90 years old, are trained in the traditional local braided cordon system.
Winemaking: The whole bunches are picked manually and foot-trodden in a concrete tank without temperature control. The fermentation takes place spontaneously, carried out by local yeast, at nearly 30°C. After a maceration period of 28 to 35 days with daily and gentle manual pigeage, wine is raced to neutral 500 litre French oak casks in which malolactic fermentation takes place. After maturing for 12 months on its lees the wine is bottled unfiltered.
Tasting Notes: Intense nose displaying aromas of black pepper, ripe dark cherries, blackberry and herbal notes. Very fresh in the mouth with a nervy acidic structure and a long finish.
Lovely pale gold and gentle, fine bubbles. Toasty, spicy and complex aromas showing wonderful development after more than three years on lees in our cellar. The palate supports these complex aromas with honey, almond, passtry and baked apple flavours. Very fine and elegant with great comination of intensity, delicacy and length.
Blend. Special (Secret) Blend (the blend is printed on the cork, so is only revealed when the wine is opened)
Location. Curico´, Maule & Colchagua Valley
Tasting Note. Complex blackcurrant, blackberry, plum, bitter chocolate, vanilla, liquorice and spice. Fresh and approachable but with big ripe tannins
Vinification. Each year the best 7 barrels are selected from a total of 3200 barrels and a blend is constructed from these components. It is limited to a production of 2300 bottles and reflects the qualities of the particular vintage
Food Match. Grilled or roast beef, beef stew (particularly ox cheek), strong hard cheeses like mature cheddar
Vibant antique red rose colour, hint of copper tones, lovely tiny bubbles. Red mango, honey, hints of star anise/cardamom and alyssum. Red liquorice, red cherry and current flavours. High intensity with lovely round and full but soft texture. Finish is very long and full with redcurrant and hints of shortcrust pastry.