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Producer: Compania Vitivinicola TandemGrape Varieties: Garnacha 100%Optimum Drinking: Within 4 yearsWine Style: Fresh yet broad fruity redAlcohol by Volume: 14%Closure: ScrewcapCountry: Spain
Deep attractive red colour with a purple rim. This mountain wine displays a powerful expression of terroir, with intense black fruit aromas enhanced by subtle hints of thyme, rosemary and scrubland notes. The palate is fresh, broad and savoury with an appealing texture and a long finish.
Tandem is the brainchild of José Maria Fraile and Alicia Eyaralar, two of the leading lights on the Navarra winemaking scene. Committed to making the best wines in the region with minimal intervention in the vineyards and winery, Tandem is cited by critics as ‘cutting edge’ Navarra. The grapes are cultivated in the heart of the Yerri Valley, which is recognised as the best area for quality wine in the region. Respect for nature is an obsession - they follow the precepts of sustainable viticulture, while maintaining the vineyard’s health and viability. In the winery, a minimum intervention approach is also taken to ensure the grapes reflect their true character and terroir.
2016 saw ideal conditions, with a very cool harvest allowing for a long, slow ripening period, enabling the berries to reach full maturity. A manual harvest took place on 10th and October 29th, specifically picking at the optimum evolution of the grapes.
The grapes come from several vineyards: La Cepeta, La Losilla and El Barranco in the D.O. Navarra region. The vineyards are situated at 800 metres above sea level and this high elevation results in a cool microclimate, with cool summer evenings creating excellent diurnal temperature differences. These cooler temperatures help to promote a long, slow ripening period, which in turn produces a natural acidity in the grapes and concentrates the flavours in the berries. The bush vines vary in age, with some vines being over 80 years old. They are grown in calcareous, clay-loam soils.
A partial fermentation took place for 10 days at a controlled temperature of 25°C, using natural yeasts. The cap was gently plunged, known as pigeage, to extract the desired levels of fine tannins and colour. No pumps were used during the vinification, instead the wine was racked via gravity to the lower storey concrete vats where the wines finished fermentation and underwent a malolactic fermentation. The wine was unoaked to maintain the freshness and purity of the Garnacha fruit, spending five months in concrete lined vats, where it underwent a natural fining and stabilisation. Bottled by gravity with minimum filtration.
Perfect with charcuterie, Spanish omelette, red meat, pasta dishes or cheese.
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