Enira Reserva 2008

Grape varieties

Merlot: 42 %

Syrah: 20 %

Cabernet Sauvignon: 13 %

Petit Verdot: 25 %

The grapes are hand-picked, then carefully selected on sorting tables. Cold maceration of whole berries is performed from 5 to 8 days at 16 ?C. Alcohol fermentation with addition of selected yeast strains is controlled at 26-28 ?C during 8-10 days, in order to reach 3-4 g/l residual sugar, followed by maceration from 5 to 8 days in concrete tanks 10 m?-thermoregulated. Malolactic fermentation continues in oak barrels, then ageing for about 16-18 months in oak barrels. The Reserva 2008 is the wine Bessa Valley was waiting for some years! The harvest data were so great for this vintage (perfect time of harvest, perfect skin maturity and perfect alcoholic degrees) that the selection of the lots of wine, aged for this specific Reserva 2008, had to be more serious than ever! Nevertheless, the Bessa Valley Team succeeded to deliver this 17 months barrel aged wine, with a higher %age of new oak (40%) The aromas on the nose are red fruits, vanilla and menthol. The attack in mouth is sweet, followed by wood tannins still present, but which would meld in the future, allowing this wine to age for at least 10 years. The after taste is also with many red fruit flavours, and ending with long and thin tannins!