Bodegas Maximo Abete El Maximo 2015
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Bright ruby-red colour with lively rim. There are ripe fruit (plums, cherries or fig jam) on the nose, mixed with wild herbs and balsamic aromas typical of Guerinda Mountains vegetation. Subtle oak with tobacco, spices and smoke; and lactic hints giving it complexity. Balanced and very elegant on the palate, with velvet tannins and a tasty; and lingering finish. Blend: Garnacha 60%, Merlot 30%, Cabernet Sauvignon 10%.
Bodegas Máximo Abete is a small family winery located in San Martín de Unx in the DO Navarra of Northern Spain. Yoanna and Maria, the daughters of Máximo (the founder and namesake of the winery) run all aspects of the operation, alongside Yoanna’s husband Juanma. They are dedicated to an artisanal philosophy, with their limited production being sold in the local wine store of San Martín de Unx, along with select boutique distributors and importers around the globe. They harvest grapes from their dry-farmed parcels of land spread out through the Baja Montaña subregion of DO Navarra – the most mountainous region of the DO. They favor fewer kilos for better quality.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
Just north of Spain’s famous Rioja region, Navarra excels in the production of full and fruit-dominant reds and good quality, dry rosés. Garnacha holds most of the land under vine, with Tempranillo coming in second place.