Poäng 90/100:

Solomazuelo 2016

Rött vin från Rioja Spanien

Distrikt Rioja
Druvor Mazuelo
Årgång 2016
Vatten MINVINO NO 3 PASSAR TILL STRAMA & KOMPLEXA RÖDA VINER från t ex Priorat och Bordeaux samt MJUKA & BÄRIGA RÖDA VINER som pinot noir
Fyllighet 9
Fruktsyra 9
Strävhet 9
Tillverkare Arizcuren
Artikelnr arizcuren101
Lagerstatus 0
Leveranstid ca tre veckor direkt från producent
Tillbaka i lager:
Avnjutes mellan 2020 - 2025
Per flaska Per låda
Pris
394kr
2365kr
(Antal flaskor / låda: 6)

Här redovisar och presenterar vi kända vinskribenters utlåtande om specifika viner. Utöver dessa lägger vi in en egen kommentar när vi har provat samma vin.

90/100
James Suckling
Gently savory, pepper-dusted berry aromas with a smooth, supple array of rich and fleshy red to dark berries. Succulent and easygoing. Tangy finish. Drink now

Mazuelo is a variety which has historically been part of truly great Rioja wines, being largely responsible for its longevity. Gobelet system vineyard, at over 550m of altitude, in clay soil with abundant boulders and low fertility. The viticulture used seeks to obtain quality grapes; low yields around 4,000 kg/ha, basal leaflessness on the northeast face, optimal phenol maturation of skin and grape seeds, without reaching excessive probable degrees. The elaboration seeks to be as respectful as possible with the wine’s own characteristics, minimizing exogenous contributions.

AREA
Sierra de Yerga, Quel, La Rioja - D.O.C. Rioja
VARIETIES
100% Mazuelo
TASING NOTES
Purple-red and medium depth. Predominance of aromas of red and black fruits with floral notes and light spicy nuances. Medium bodied, firm and elegant tannins and fresh prolonged finish. (February 2015).
ELABORATION
Early morning manual harvesting in 10kg boxes with grape selection in the field. De-stemming and vatting in 500-litre stainless steel tanks. Cold pre-fermentative maceration for 2-4 days. Alcoholic fermentation with wild yeast at a controlled temperature of around 25ºC. Daily stirring and pumping over until a density of 1070 is achieved, followed by only stirring until fermentation is finished. Short post-fermentative maceration (2-3 days). Malolactic fermentation and subsequent maturation in contact with the fermentation lees in 500-litre French and American oak barrels for 4 months, with weekly battonage. Racking to eliminate lees and second maturation period in barrels until they have remained within them for a total of 10 months.
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Arizcuren   -  Sierra de Yerga, Rioja Baja 

Making a first wine based exclusively on grapes of the Mazuelo variety in Rioja speaks of courage and respect for tradition. Javier Arizcuren, its creator, comes from a family of viticulturists from in Quel in Rioja Baja. His profession an architect with constant contact with architectural projects of wineries led him to viticulture and oenology studies. After making various trips to national and international wine regions, he began to make a small amount of wine in the basement of the family estate in 2009.

In 2011 he took over the reins of the family-run estate and decided to firmly bet on one of the historical varieties of Rioja: the mazuelo. This grape, despite its enormous virtues (acidity, colour, tannicity, etc.) is rarely vinified exclusively in the region, as it is much easier to use to round out blends. Javier, however, decided to show it in its essence creating a wild-fermented wine in large volume barrels, with which very few can compare.

The bodega Arizcuren, located in Logroño (La Rioja) produces wines in an artisan way protected under the Rioja Qualified Designation of Origin, DOC. Of all the vineyards that make up the family viticulture heritage, only those plots with the greatest viticulture potential are included in the Arizcuren project. The plots, between 30 and 120 years old, with optimum soil, altitude and orientation are worked organically, free from herbicides, pesticides and synthetic fertilizers.

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