Oveja Negra Pastures New 2013

75cl, 13.9%

RM 167RM 139
You Save: RM 28 (17%)

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Tasting notes:

Colour: Intense ruby-red.

Aroma: Red and black berries, such as raspberries, blueberries and blackberries, with added floral notes of lavender.

Flavour: Firm tannins, persistent, with marked but elegant acidity and along finish.

Description

Oveja Negra Pastures New 2013

Oveja Negra Pastures New 2013, Pastures New is a blend inspired by the wines originating from the Rhone Valley in the south of France. Our winemaker has made a special effort to produce a lively wine, with tannins that are firm but very well integrated with its freshness.

This wine is delightful: lively and attractive violet-red in colour, with its fragrance and distinctive nose revealing very pronounced notes of berries, such as blueberries, raspberries and blackberries, interwoven with floral aromas such as lavender. The mouth is balanced, with a firm tannic structure, very well integrated with the acidity provided by its fruitiness in the mouth. It is a different wine, original, with delicious persistence.

All of the varieties were hand picked, transported to the winery, and carefull inspired on a selection table. The grapes were destemmed but not crushed to prevent excessive berry breakage and deposited into stainless steel tanks. Alcoholic fermentation took place over 12-18 days at approximately 24℃ for the Grenacha and 30℃ for the Mourvedre, with three pumpovers per day. Extraction was in accordance with the stage of fermentation and ecological tastings. Total skin contact was 30-35days. After fermentation, the wine was aged for 20 months in 300 liter French oak barrels, where malolactic fermentation occurred.

Vineyards

San Rafael Vineyard, located 30 km from the Andes Mountains. Soils of volcanic origin, of varying depths, forming slopes with different exposures to the sun. Mediterranean climate with four well-marked seasons and the influence of evening breezes from the

Vinification

Harvesting by hand in 10-kilo crates. Pre-fermentative maceration for 7 days at 44.6°F; alcoholic fermentation with selected yeasts in stainless steel tanks, with temperatures and tannin-extraction levels that vary according to the batch. Malolactic fermentation in stainless steel tanks and ageing in new and used French oak barrels for approximately 18 to 20 months.

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