Enira 2007

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 (50% spontaneous, 50%with addition of selected yeast strains) is controlled at 26-28 C during 8-10 days, in order to reach3-4 g/l residual sugar, followed by maceration from 5 to 8 days in 10 m3 thermoregulated concrete tanks. Malolactic fermentation continues in oak barrels for about 10-12 days.

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Description

The grapes are hand-picked, then carefully selected on sorting tables. Cold maceration of whole berries is performed from 5 to 8 days at 16C. Alcohol fermentation (50% spontaneous, 50%with addition of selected yeast strains) is controlled at 26-28 C during 8-10 days, in order to reach3-4 g/l residual sugar, followed by maceration from 5 to 8 days in 10 m3 thermoregulated concrete tanks. Malolactic fermentation continues in oak barrels for about 10-12 days.

Grape varieties: Merlot 75%, Syrah 10%, Cabernet Sauvignon 15%

Barrels: 50% One year old oak, 50% Two years old

Taste:

The nose if first full of vanilla, red fruits and crispy aromas.

The mouth is having a first lovely and velvet attack.

It gives the feeling you are biting a red-fruit pie!

The tannins in the middle of the pallet are slice woody and are followed by a good-bodied structure.

The end is again fruity and ending with thin and long after-mouth taste.

This wine will be perfect for white and red meats.

Average annual production: 110 000 bottles.