South America | Argentina | Ver Sacrum | Monastrell

Monastrell

Varietal
Monastrell

Notes
VINEYARD: Harvested from the 15 acre La Rivera vineyard planted in 2012 at an elevation of 3600 meters a.s.l. Limestone soil with large river stones.

VINIFICATION: One hundred percent whole cluster maceration for 4 days, after which the wine was transferred to 1000L unlined cement egg for 20 day fermentation with small portion of the skins included. After ferment was completed, the wine was in elevage, sur-lie, for 6 months in a combination of 1000L and 2000L concrete eggs, as well as one concrete cube. Light cartridge filtration.
500 cases produced

TASTING NOTES: The nose is bright with notes of sweet black cherry and cocoa that lead into a soft, round mid-palate with hints of tobacco and dried leaves. The color is very light and the fruit is held up by vibrant acidity and light tannin. The finish is juicy and long that begs you to have another glass.

PRESS/RATINGS: VINOUS: Bright, medium cherry-red. Redcurrant, tree bark (from the stems?), spices and white pepper on the slightly cool, medicinal nose. Juicy, tactile, high-pitched red berry, white pepper and spice flavors convey an impression of savory dryness. A penetrating, lively wine without any oaky impingements. Ultimately leaves a drier, saltier impression than the Garnacha or G.S.M. but this wine needs another year in the bottle to absorb its acidity. In a less fruity style but firm and serious. (made entirely with whole clusters; vinified and aged in concrete cubes and eggs)
-- Stephen Tanzer 90 (VINOUS, 9.5.2019)