Country: Spain Region: South East Spain Vintage: 2014
Varietal: Red regional (Southern-Italian) Category: Red Wine
Producer: Cien y Pico
"Cien Y Pico was created by four winemakers (Australian Zar Brooks, his Bulgarian wife Elena Golakova Brooks, Spaniard Luis Juminez Garcia and Italian Nicola Tucci), when they came across and were amazed that people were grubbing up old Garnacha Tintorera vines in Manchuela in south eastern Spain. The name means 'hundred and something' and refers to the age of the ancient vines from which the wines are made. The old, low yielding bush-trained vines give vibrant colour, fruit concentration and flavour to the wines, while the excellence of the winemaking ensures that the natural power of the vines, traditionally used to produce blending wines, is sculpted into something nicely rounded and balanced and ideal for drinking now.
Cien Y Pico's four vineyards are all located on the Meseta (or 'plateau') of Castilla-La Mancha. With only 300 millimetres of rain per year, the plateau is extremely dry, though the deep-rooted, gnarled old vines thrive in the low vigour yet limestone rich soils. The mountains surrounding the Meseta offer protection from the icy winters while, in summer, the intense sun at this altitude of nearly 1,000 metres warms and ripens the grapes to perfection.
The Garnacha Tintorera (also known as Alicante Bouschet) is opaque purple in colour with the Doble Pasta being full bodied with a savoury meatiness, smooth tannins and a lovely natural acidity. The Knight's Errant spends around 18 months in new French oak, which adds extra layers of complexity to its blackberry fruit and dark chocolate character. The two Bobals are sourced from over 100 year old vineyards. The four winemakers modestly refer to the wines as fresh-picked fruit off the vine during harvest with just a little winemaking. The 'En Vaso', meaning 'low vine', spends 12 months in mainly used oak barriques. It is soft with juicy tannins and an uplifted, fresh finish. The 'Winemaker's-Gallant' spends two further months in old and new oak barriques and is pure and concentrated."
Product Features: Sustainable;Vegan;Vegetarian
Winemaker: Nicola Tucci, Luis Jimenez
Cien y Pico's vineyards are all located on the Meseta, or 'plateau', of Castila-La-Mancha. With only 300mm of rain per year, the plateau is extremely dry; the deep-rooted old vines thrive in the low vigour soils. The mountains surrounding the Meseta offer protection from the icy winters, while in summer the intense sun at this altitude of nearly 1,000 metres warms and ripens the grapes to perfection. The ancient plantings of Bobal vines survive between rocky outcrops that cover the vineyards, where the soils are made up of limestone rich sedimentary red sand and clay.
The four winemakers modestly refer to the wine as 'fresh-picked fruit off the vine during harvest with just a little winemaking'. Vinification is very traditional and simple, with very little intervention. Grapes are fermented on their skins for 12 days. The wine is aged in 225 litre barriques for 12 months, 10% new.
A vibrant nose which shows abundant fruit, along with chocolate and earthy notes. Blackberries, blackcurrant and cinnamon spice, along with cocoa and mulberry on the palate. It is soft with juicy tannins, and an uplifting fresh fruit finish.
Food Suggestion: Chorizo or other Spanish cured meats and cheeses. Also a great partner for a barbecue.
Closure:Stelvin ABV: 14% Acidity [g/l]: 5.9 Classification: DO