2018 Solana Tempranillo
Up to 10 years
Fermented in open top fermenters, hand plunged twice daily at temperatures averaging 28 degrees. Winemaking encourages deep and dense structures, but with spice and minerality.
Fresh and lifted, fragrant red and black fruits assisted by anise and black pepper. Deep, dense wine evolving into flavours of blueberry, raspberry and savoury spice. Long, lingering tannin.
Crushed cool to fermenters to static fermenters for eight days, peak temperature 28 degrees Celsius 100% barrel matured in new and older french puncheons and hogsheads.
A cold and wet Spring in 2016 shaped a milder vintage in 2017, which was further interupted by Ferbruary and March rains. The resulting conditions led to a lengthy ripening period, and a 2-3 week delay to start of vintage. Lower temperatures at ripening are beneficial to retain freshness and elegance, and wines of lower alcohol and crisp acidity.