Red wine. Bigarreau cherry red, clean and bright with a medium robe. It has long-lasting lively legs.
At first, you get ripe red fruit with hints of pine oil, mint and dried herbs with a mineral backdrop. There is also a hint of fruit macerated in spirits.
On the palate, this wine is mouth-watering, dominated by an initial taste explosion of fruit, together with touches of dried Mediterranean herbs which were already apparent on the nose as well as honest mineral tones. This fruit is harmoniously integrated with its time in barrel.
A little while after serving, the wine shows a rounder and more balanced structure with sublime toasty flavours of dark chocolate.
Towards the end of the tasting, the wine’s elegant and fine structure comes to the fore, giving it a lively long finish. This is due to the wine’s great acidity which continues in the mouth just like a cool and refreshing drink, which makes one want to take another sip.
Recommended Serving Temperature: 18ºC (preferably chilled as it is well structured)
Food and Wine Pairing: Taking advantage of the fact it is hunting season: Hare terrine à la Royale with Foie Gras and pears, Roasted Pigeon with Canapés.
Tasted by Carol Gonzalez and Isabelle Moren from Can Jubany Restaurant in Calldetenes on 13th October, 2011.