Dalmau Reserva 2017

Marqués de Murrieta (hentet 17. okt. 2026): Dalmau Reserva 2017 – teknisk ark (producentens tekst, engelsk): Own single-vineyard Manual harvest Once received at the winery, grapes are first de-stemmed and carefully selected. Then, each grape variety ferments separately for around 10 or 15 days in Allier oak vats. During this period, regular pumping over and delestage (rack-and-return) are carried out to ensure a perfect extraction of polyphenolic compounds. Winemaking 19.758 (75cl), 635 (1.5l), 120 (3l), 50 (6l) Number of bottles 23 months in 225-litre new French Allier oak barrels. Ageing process Marinated venison, with juniper-scented chocolate sauce and berries; beef sirloin steak tartar. Pairing Manually selected harvest done in small crates so that grapes reach the winery as soon as possible and in perfect conditions. The graciano was hand-picked on September 17, the tempranillo on September 15 and cabernet sauvignon on September 24. A selection of the best fruit available from our old 9-hectare (22-acres) single vineyard called Canajas plot, planted in 1950, located at 465 metres above sea level. Its soil is mainly iron-clay, with a stony topsoil, which favours optimal ripening. After veraison, crop-thinning is carried out, selecting bunches with small berries in order to limit production up to 1 kilogram per vine. Scores Dalmau 2017 Wine sheet 80% Tempranillo, 10% Cabernet Sauvignon, 10% Graciano. Grape variety 14,5% Vol. Alcohol content February 12, 2021. Bottling date Tasting note The nose is defined by deep ripe black fruit with hints of black spices, balsamic and mineral aromas. Full-bodied, juicy tannins and endless spicy finish. Powerful, round and solid. “A Dalmau with strong character, more concentrated and expressive compared to its predecessors” Maria Vargas - Technical Manager. Own single-vineyard Manual harvest Once received at the winery, grapes are first de-stemmed and carefully selected. Then, each grape variety ferments separately for around 10 or 15 days in Allier oak vats. During this period, regular pumping over and delestage (rack-and-return) are carried out to ensure a perfect extraction of polyphenolic compounds. Winemaking 19.758 (75cl), 635 (1.5l), 120 (3l), 50 (6l) Number of bottles 23 months in 225-litre new French Allier oak barrels. Ageing process Marinated venison, with juniper-scented chocolate sauce and berries; beef sirloin steak tartar. Pairing Manually selected harvest done in small crates so that grapes reach the winery as soon as possible and in perfect conditions. The graciano was hand-picked on September 17, the tempranillo on September 15 and cabernet sauvignon on September 24. A selection of the best fruit available from our old 9-hectare (22-acres) single vineyard called Canajas plot, planted in 1950, located at 465 metres above sea level. Its soil is mainly iron-clay, with a stony topsoil, which favours optimal ripening. After veraison, crop-thinning is carried out, selecting bunches with small berries in order to limit production up to 1 kilogram per vine. 99 points Proensa 99 points Gourmets 97 points Suckling 93/94 points Robert Parker 96 points Tim Atkin 95 points Wine Enthusiast 96 points Peñín