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Escoces Volante Manga Del Brujo 2007

Other Red Blends from Spain
  • RP91
14% ABV
  • RP90
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4.0 2 Ratings
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4.0 2 Ratings
14% ABV

Winemaker Notes

The color is a deep purple with ruby rim. on the nose are black fruits, cracked pepper, smoke & toast. On the palate are deep black fruit and cherrys. Full bodied with firm tannins. The finish is long, smoky and toasty.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
The 2007 Manga del Brujo was made by Norrel Robertson, MW, in partnership with the importer. It is a blend of 65% Garnacha, 15% Syrah, 15% Tempranillo, and 5% Mazuelo aged for five months in French and American oak. The Garnacha component was sourced from vines over 100 years of age. Opaque purple-colored, it offers up a toasty, smoky bouquet with aromas of mineral, black cherry, and blueberry. This is followed by a medium- to full-bodied wine with an elegant personality, a silky texture, intense, savory blue and black fruit flavors, superb balance, and 2-3 years of aging potential. This pleasure-bent wine will offer prime drinking from 2011 to 2020.
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Escoces Volante

Escoces Volante

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Escoces Volante, Spain
2007 Manga Del Brujo
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.

Known for bold reds, crisp whites, and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place the primary emphasis upon its own native grapes. Though the country’s climate is diverse, it is generally warm to hot. In the center of the country lies a vast, dry plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought. Because of its location on the Iberian Peninsula, many of Spain’s wine regions are located on or near the milder coast, either of the Bay of Biscay to the north, the Atlantic Ocean to the northwest, or the Mediterranean sea to the south and east. Each of these regions has its own unique soil, climate, and topography, as well as principal grape varieties.

In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate, though elsewhere the most popular wines are generally red. Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache), as well as rich, nutty whites from Viura. Ribera del Duero produces opulent, fruity, top-quality wines from almost exclusively Tempranillo. Priorat, a sub-region of Catalonia, blends Garnacha with Cariñena (Carignan) to make bold, full-bodied wines with a hint of earthiness. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez. Since the 1990s, international varieties like Cabernet Sauvignon, Merlot, and Sauvignon Blanc have been steadily increasing in importance in several regions.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended 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. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. 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.

WWH117509_2007 Item# 109800