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Raso de Larrainzar 2007

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PDF Tasting Notes

TYPE: Red

VINTAGE: 2007

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

HARVEST: Merlot: 08/10/07, Cabernet Sauvignon: 24/10/07, Tempranillo: 26/10/06, Garnacha: 16/10/07

BLEND: 70% Tempranillo, 11% Cabernet Sauvignon, 17% Merlot, 2% Garnacha DENOMINACION DE ORIGEN: Navarra (Spain).

TIME IN OAK: 13 months in French oak barrels.

BOTTLING DATE: 28.05.09

WINEMAKING AND AGEING: The grap es 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. The maceration lasted 14 days for the Merlot, Cabernet S. and Tempranillo and 15 days for the Garnacha. During the maceration process, a combination of over pumping and “delastage” was carried out. Thereafter, the malolactic fermentation took 30 days for the Merlot, 15 days for the Cabernet S., 20 days for the Tempranillo and 15 days for the Garnacha. In mid March 2008, the wines were transferred to various oak barrels, according to the different varieties, clones and rootstocks. Barrels from four different cooperages were used (Vicard, Demptos, Surtep and Boutes). Of these, 38% were brand new, 32% used once, 23% used twice and 17% in their third year.The barrels were of two different capacities; 225 L and 300 L. 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, so some sediment may be found on the lower part of the bottle.

ANALYTIC INDICATORS: Alcohol: 14,5 % Vol. Color intensity: 13,8 units. Total Acidity: 5 g/l. Volatile Acidity: 0,5 g/l.

2007 PRODUCTION: 14,028 bottles of 75cl.

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