Enira Reserva 2010

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

Pricing
Descriptions

Product Price
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Description

Date of harvest:

Merlot: 21.10.2010

Syrah: 17.10.2010

Petit Verdot: 27.10.2010

Average yield

50 hl/ha

Grape varieties

Merlot: 55%

Syrah: 35%

Petit Verdot: 10%

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 12-14ºC to achieve desire color and fruit extraction. Alcohol fermentation (20% spontaneous, 80% with addition of selected yeast strains) is controlled at 26-28ºC during 8-10 days, in order to reach 3-4 g/l residual sugar. The regular pump over is 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 10 m³ thermoregulated concrete tanks. Malolactic fermentation continues in tanks, then ageing for about 16-18 months in oak barrels.

Barrels:

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

Taste

THE WINE ADVOCATE ISSUE #218 Points: 91