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Escoces Volante Manga Del Brujo 2006

Other Red Blends from Spain
  • RP90
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Winemaker Notes

Manga del Brujo begins as bush vine grapes in the slate studded Jiloca valley at 2,600 feet above sea level. The wild mountain herbs amongst the vineyards give rise to the distinctive varietal aromas and garrigue character in the wine. The Syrah was destemmed but not crushed to give a high proportion of whole berry fruit. This in turn was cold soaked until a wild fermentation ensued after which the must was inoculated with a wild Rhone yeast strain. Fermentation proceed at 28 celsius and the wine was pressed off using only free run juice. Malo took place in tank and 50% in new and used French and American oak. The meticulously sourced 100 year old bush vine Garnacha was destemmed, crushed and inoculated with several Rhone yeasts. Temperature controlled fermentation commenced and lasted 7 days with pumpovers and delistage for color and tannin extraction followed by a short maceration. The free run wine underwent malo in tank. The Tempranillo received similar treatment as the Garnacha followed by full malolactic fermentation in tank and 50% in barrel.

Critical Acclaim

RP 90
The Wine Advocate

The 2006 Manga del Brujo is composed of 65% old-vine Garnacha, 15% Syrah, 15% Tempranillo, and 5% Monastrell and Mazuelo aged for 5 months in French and American oak. Purple-colored, it exhibits an expressive bouquet of cedar, tobacco, earth, vanilla, black cherry, and blueberry. This is followed by a full-bodied, ripe, intensely flavored wine with excellent depth, balance, and length. Another 2-3 years in the cellar should yield additional complexity. Drink this tasty effort through 2020. 90+

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Escoces Volante

Escoces Volante

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Escoces Volante, , Spain
Escoces Volante
Norrel Robertson, MW the winemaker spent the past five years in Calatayud searching out individual blocks of fruit in order to produce a wine of massive intensity. Calatayud offers one of the most unique areas in Spain for old vine Grenache and is set to follow Priorat as a cutting edge region for Grenache based wines and world class winemaking. The Grenache was carefully sourced from only the highest elevation slate vineyards around the villages of Acered and Alarba. Yields from the 70-100 year old bush vines did not exceed 20 hl/acre. The Syrah was hand harvested from 25 year old vines on two selected parcels. Norrel feels that the fruit from these sites is excellent and delivers wonderful minerality and herbal undertones within these fruit forward offerings.

Columbia Valley

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A large and geographically diverse AVA responsible for a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington State’s total vineyard area. A small section of the AVA extends into northern Oregon as well. Because of its vast size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which is further split into three more even smaller AVAs. A region this size will of course have varied microclimates, but on the whole it experiences cold winters and long, dry growing seasons. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.

Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling, the styles of which depend on the warmth of the site. Citrus and green apple are common to both in cooler sites, while warmer vineyards will produce riper, fleshier stone fruit flavors.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

WWH117509_2006 Item# 102799

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