Enira 2008

Grape varieties: 

Merlot: 48 %

Syrah: 40 %

Cabernet Sauvignon: 5 %

Petit Verdot: 7%


The nose is spicy with a lot of red fruits, evolving towards some woody aromas but with such a freshness. The mouth is complex, middle to full-bodied with some long ending tannins. What is remarkable is the red fruity end added to balanced tannins.


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 OC. Alcohol fermentation 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, followed by maceration from 5 to 8 days in concrete tanks 10 m2-thermoregulated. Malolactic fermentation continues in tanks, then ageing for about 12 months in oak barrels.


10% one-year old oak

56 % two- years old

34% three years old