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Pago de Larrainzar 2006

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PAGO DE LARRAINZAR 2006 – TASTING NOTE

TYPE: Red    VINTAGE: 2006

VINEYARD: 100 % Estate owned by Pago de Larrainzar, 15 ha.

HARVEST: Merlot: 03/10/06; Cabernet Sauvignon: 29/10/06; Tempranillo: 07/10/06; Garnacha: 08/10/06

BLEND: Merlot (50%), Cabernet Sauvignon (30%), Tempranillo (15%) and Garnacha (5%)

DENOMINACION DE ORIGEN: Navarra (Spain).

TIME IN OAK: 15 months in French oak barrels.

BOTTLING DATE: 25/05/08

WINEMAKING AND AGEING: The grapes were harvested by hand in collapsible 15 kilogram crates to guarantee the quality of the grapes arriving in the winery. After a first selection in the vineyard, the grapes underwent a second selection in the winery at the selection table. Each of the different grape varieties clones and rootstocks fermented in separate tanks for 7 days. This third vintage includes Garnacha in the blend, for the first time, with low production but excellent quality. This fourth grape variety gives the wine more complexity and personality.

The maceration lasted 18 days for the Merlot, 15 days for the Cabernet S, 8 days for the Tempranillo and 7 days for the Garnacha. During the maceration process, a combination of over pumping and “delastage” was carried out. Thereafter, the malolactic fermentation took 20 days for the Merlot, 10 days for the Cabernet S., 10 days for the Tempranillo and 12 days for the Garnacha.

In mid February 2008, the wines were transferred to various oak barrels, according to the different varieties, clones and rootstocks. It total, 160 barrels of French oak, from three different cooperages, were used (Vicard, Demptos and Boutes). Of these, 37% were brand new, 34% used once and 29% used twice. The barrels were of two different capacities; 225 L (74%) and 300 L (26%).

Starting off with tens of different aged wines, the final blend was made and the wine was then fined by adding egg whites. Cold stabilization operations have not been used.

ANALYTIC INDICATORS: 

Alcohol: 14% Vol. Dry extract: 25 g/l.
Total Acidity: 6,3 g/l. Color intensity: 15 units.
Volatile Acidity: 0,51 g/l. Total Anthocyanins: 400 mg/l.
pH: 3.3 Total Polyphenols: 51

TASTING NOTE  Deep cherry red of high intensity, luminous in appearance. Intense aroma, complex. In the first moments, memories of barrel ageing clean wood, sawdust and pine nuts. Developing further, the wine reveals great complexity, balsamic notes, black pepper, scrub, toasted dried fruits and fallen leaves. Finally the fruit develops, creamy and with hints of powdered chocolate. Full in the mouth, robust and meaty. Fruit in the centre with notes of ripe plum. Balanced acidity giving freshness. The tannins produce structure and good length.

2006 PRODUCTION: 47,786 bottles of 75cl and 959 Magnum bottles.

 

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