Poäng 9.2/10:

TERRAS GAUDA 2016

Vitt vin

The Albariño contributes its fruity aromas and roundness on the palate to this blend. The Loureiro provides good floral aromatic intensity, the Caíño adding aromas of exotic fruits, balsamic notes and, most importantly of all, great structure and singularity.

WINEMAKER’S COMMENTS
Cellaring/Aging potential: This wine should be served young. No aging recommended. We do not consider it necessary decant this wine.


Distrikt Rías Baixas
Druvor Albarino, Caíño, Loureiro
Årgång 2016
Vatten MINVINO NO 1 PASSAR TILL FRISKA, FRUKTIGA & LÄTTA VITA VINER som Chablis eller Albarini
Fyllighet 5
Fruktsyra 9
Sötma 1
Tillverkare Bodegas Terras Gauda
Artikelnr TG101
Lagerstatus 0
Leveranstid ca tre veckor direkt från producent
Tillbaka i lager:
Avnjutes mellan 2017 - 2018

Se specifikation

 

GRAPE VARIETY

70% Albariño, 20% Caíño and 10% Loureiro.

TASTING NOTES

The combination of varieties is amazing. This is a highly complex wine with outstanding pleasant citrus aromas of mandarin orange and grapefruit, ripe peach and pineapple, combined with pleasant hints of orange blossom, mint and mild earthy, mineral notes.

Impressive on the palate due to its powerful structure. Its fresh youthfulness is accompanied by great character, revealing an unctuous quality, balance and a pleasant velvety sensation. Creamy, it caresses the palate with touches of cool minerality which, along with its mild acidity, reveals a pleasingly long finish. This wine is a faithful reflection of the excellent maturation of the 2016 vintage.

Optimum consumption temperature: between 10ºC and 12ºC.

FOOD MATCHING

The wine is rich on the palate and deserves seafood, specially oysters and crab, perfect with Asian cuisine with rich and spicy sauces.

 

 

 

 


Per flaska Per låda
Pris
195kr
1170kr
(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.

92/100
Gassås Wine: Bra Albarino!

The Terras Gauda Group comprises of three wineries and one vegetable processing plant: Bodegas Terras Gauda, Viñedos y Bodegas Pittacum and Quinta Sardonia, and the A Rosaleira cannery.

The Terras Gauda winery was founded in the O Rosal Valley, within the territory encompassing the Rías Baixas Denomination of Origin. The winery started with an initial production of 37,000 bottles from the 1990’s harvest. Currently we are commercializing more than 1.5 million bottles.

Our 160 hectares of vineyards ensure, in quantity and quality, that we obtain the necessary raw material to create our wines.

The main goal of the Bodegas Terras Gauda winery is to make the highest quality wines, with their own distinctive personality that emanates from the local noble varieties when they are grown in ideal conditions and vinified according to the traditions of the region but with the most advanced technology and utmost care at all stages of the process.

We have been certified according to the ISO 9001:2000 standard since 2000, and this allows us to fine tune even more every process aiming for maximum quality and food safety of our products, within our philosophy of ongoing improvement.

In 2002 the Bodegas Terras Gauda acquired Bodegas Pittacum, located in the Bierzo Denomination of Origin region to make quality red wines from the grapes of this ancient vineyard and age them in oak barrels.

In 2010 we added the Quinta Sardonia winery, located in Sardón de Duero to the Group in order to create high range red wines from grapes grown according to biodynamic agricultural principles.

Our business lines were later diversified by purchasing A Rosaleira an traditional vegetable cannery founded in O Rosal in 1940.

Since it was incorporated in 1989, Terras Gauda has pioneered several initiatives based in the certainty that R+D+I is the differentiating element to create wines with distinct singularity and quality.

Because of the excellent collaborative relationship between Terras Gauda and the CSIC (Spain’s prestigious national research institute) we have taken giant strides in viticultural and enological processes year after year since 2001 to date. This synergy has converted us in the motor driving scientific advances applied to the Galician, and even the Spanish, viticultural tradition, thanks to a realistic and practical approach to R+D+I in the search for deep knowledge of our varieties, both from the viticultural and the enological perspectives.

In 2009 the Royal Galician Academy of Sciences acknowledge the scientific endeavors of Terras Gauda, of the IFI (Institute of Industrial Fermentation Processes) and of the Galician Biological Mission part of the CSIC by awarding us the Research Price for projects related to the Albariño grape variety.

Albariño grape clonal selection project

Bodegas Terras Gauda and the CSIC, working together since 2001, pioneered clonal selection projects for the Albariño grape variety that resulted in a combination between 4 and 6 clones that because of their resistance to diseases and agronomic and organoleptic characteristics are the best adapted to produce our wines. The winery selects these clones for grafting by assessing the particular situation, type of soil, orientation of the vineyard and the local climate of the region.

First patent: Ecotypical yeast:

We registered our first patent in 2008 after four years of microbiological assays that resulted in the first ecotypical Albariño yeast isolated and selected in our vineyards from four different strains. The ensuing tests showed that this yeast reinforces the varietal character and the frutal aromas of our wines in an extraordinary manner, allowing us to keep their inherent quality in all the vintages.

Second patent: Manoproteins:

Our second patent, registered in 2010 on manoproteins marked a fundamental leap forward in the knowledge of Albariño. The patented procedure, called anaerobic biological aging, makes possible to make white Albariño wines possessed of distinctive sensorial character.

When the aging process is done in contact with our proprietary ecotypical yeasts – that release into the wine the manoproteins amongst other compounds – the manoproteins reinforce in an extraordinary manner the varietal character and the frutal aromas of our wines.

Third patent: Isolating a microorganism exclusively native to the Caíño Blanco grape:

Our scientific research had been focused on the Albariño grape up to 2010, when we decided to include another native variety, Caíño Blanco, to our ongoing efforts. The excellent qualities of this variety grants it special attention. In 2012, while continuing with our Albariño research lines, we obtained the license for our third patent with an international project involving the CSIC and the Centro di Ricerca Per L´Enologia de Asti, isolating a microorganism that only occurs in the Caíño Blanco grape. This microorganism has been genetically certified using DNA testing to guaranty unique wines. This makes us the only winery in Spain that holds three patents.

Scientific Culture Agreement:

In 2012 Terras Gauda winery and the CSIC signed an agreement to develop the first “Scientific culture project” in Spain that entails joint actions aimed to develop a scientific culture within Enology and Viticulture and to promote a wider interest in knowledge at large in the community.

In 1992 and 1993 our keen interest in research and experimenting lead us to successful “cava” making trials using the “champagnoise” method. Although the product was never commercialized the process revealed the future possibilities for this type of wine making.

Since 1996, we have endeavored to recover the tradition of the Galician fortified wines, experimenting with the Terras Gauda Tostado.

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