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Producer: Linaje GarseaGrape Varieties: Tempranillo 100%Optimum Drinking: Within 8 yearsWine Style: Complex textural redAlcohol by Volume: 13.5%Closure: Natural CorkCountry: Spain
Deeply coloured, this Crianza displays intense aromas of blackberries and plums, laced with hints of cinnamon and vanilla. Fruit forward and textured on the palate, with tones of blackberry, blackcurrant and plum enveloped by nuances of sweet spic. Elegantly styled with a persistent finish.
Bodegas y Viñedos del Linaje Garsea is a family owned winery founded by Gabriel Garcia Martinez who used his knowledge and wine making skills to establish the company two generations ago. The winery was built in 2003, just three kilometres from Aranda. This is a real family operation, with seven members being involved in the winery. They work on very low yields, with minimal use of chemicals and harvest by hand, at night. A respect of nature is central to the family philosophy and the result is a collection of exceptional, handcrafted wines.
A cold winter with high rainfall, followed by further rains in April and May created good soil water reserves. Weather patterns were mixed over the summer, with some rain, sunny days and overcast days, but véraison occurred on time and the growth cycle of the vines continued at a steady pace. September saw warm, sunny weather which encouraged the ripening of the berries. The harvest took place in October and the grapes were exceptionally healthy and of very good quality.
Winter pruning takes place, with further pruning in spring to distribute the nutrients evenly throughout the vine. The vine growth cycle then takes place as naturally as possible and the use of herbicides is avoided. The Tinta Del Pais (a local synonym for Tempranillo) vines are old bush vines, varying between 43 and 55 years old, while the Tempranillo vines are trellised and have an average age of 23 years. The soils are predominantly clay and limestone, which are rich in iron and potassium.
The grapes were harvested from 2nd to 11th October; the berries were hand-picked and manually selected by the harvesting team who are all members of the family. Pre fermentation maceration lasted for approximately five to seven days. The must was pumped over three times per day to break the cap and extract the richest colour possible. Fermentation lasted between seven and nine days and temperature was controlled at between 27°C to 29°C. Only the first must was used, which then underwent natural malolactic fermentation. The wine was clarified using albumin and was not filtered. The wine was aged for 13 months in French and American oak barrels.
The perfect accompaniment to tapas.
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