Enira Reserva 2010

Date of harvest:


Syrah: 17.10.2010.

Petit Verdot: 27.10.2010.

Average yield

50 hl/ha

Grape varieties

Merlot: 55  %

Syrah: 35  %

Petit Verdot: 10 %


First selection is performed on the vineyard and only good full mature grapes are hand-picked, then carefully selected again on sorting tables. The philosophy is to ferment only good quality of grapes. The tanks are filled by gravity without crush the grapes. Cold maceration of whole berries is performed from 5 to 8 days at 12 - 14 ºC to achieve desire color and fruit extraction. Alcohol fermentation (20% spontaneous, 80% with addition of selected yeast strains) is controlled at 26-28 ºC during 8-10 days, in order to reach 3-4 g/l residual sugar. The regularly pump over and pigeage are done in order to conduct slowly extraction from grapes substances and achieve balance in wine. The hot maceration 28 - 30 ⁰C with marcs followed from 10 to 15 days in concrete tanks 10 m³-thermoregulated. Malolactic fermentation continues in tanks, then ageing for about 16-18 months in oak barrels.


50% new oak / 50% one-year old oak


Sensual and elegant, this beautifully balanced Reserva has all of its elements in harmony while still managing to demonstrate nice grip on the finish and lingering flavors. More power becomes evident with an hour or so of aeration. Fresh and in a very good place just now, it should continue to drink well throughout the decade, at the least. - THE WINE ADVOCATE ISSUE #218