Enira Reserva 2011

Date of harvest:

Merlot:14.10.2011.

Syrah: 28.10.2011.

Petit Verdot: 05.11.2011.

Average yield

50 hl/ha

Grape varieties

Merlot: 38  %

Syrah: 29  %

Petit Verdot: 16 %

Cabernet Sauvignon: 17 %

Winemaking

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 14 - 16 ºC to achieve desire colour 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 8 to 10 days in concrete tanks 10 m³-thermoregulated. Malolactic fermentation continues in oak barrels, then ageing for about 16-18 months in oak barrels.

Barrels

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

Taste

2011 Reserva Enira is a blend of 38% Merlot, 29% Syrah, 16% Petit Verdot and 17% Cabernet Sauvignon, aged in a mixture of new (50%) and second-use (50%) French barrels of varying age for 16 months. This vintage doesn't initially seem to have quite the concentration of its predecessor, the 2010 also reviewed this issue, but it is more lifted and open, with fine flavor and grip on the finish. If pure size isn't its calling card, its excellent structure and more elegant demeanor are notable advantages. As with the regular Eniras, the 2010 and 2011 differ in style, but they may ultimately wind up in roughly about the same place, with just a bit of a nudge on various sides of the scale- THE WINE ADVOCATE ISSUE #218 Wine Advocate Points: 90