Quinta da Muradella Alanda Tinto 2013
The different grape varieties were fermented together, part in stainless steel, part in cement, with one third of full clusters and aged for one year in used barrels and matured for a further three months in stainless steel before being bottle unfiltered. The nose is fruit-driven, there are no traces of oak, a combination of cherry fruit, herbal aromas and a pinch of spices, and a medium-bodied palate with focused, red cherry flavors, fine tannins and balanced acidity. This is supple and easy to drink, fresh and very pleasant.
Critical AcclaimAll Vintages
Located in the town of Verin in the Monterrei DO, Quinta da Muradella is a garage winery where properietor Jose Luis Mateo and Raul Perez make small production wines from 34 unique parcels (all certified organic). The wines made today by the local wineries no longer speak the language of the past. Due to this lost identity, Jose Luis and Raul felt the mission to recover and recapture lost varieties and genetic marterials facing extinction. In a certain way, Quinta da Muradella is a liquid book of history.
The Monterrei wine region in the northwestern region of Galicia on the border of Portugal takes its name from 'Monterrey', which means “the king's mountain” in Castilian; Monterrei is the Galician spelling. The hilltop fortress of the area overlooks the vineyards, which run north to south. Compared to other regions, the area was awarded DO status later, in 1996, although it had won provisional DO status in the 1970s.
There is a slow comeback of native grapes and winemaking styles like those in other parts of Galicia—fresh, fruity white wines and young Mencía-based red wines. While there is new investment coming into the region's small family and cooperative bodegas, much of the wine is still sold in bulk and work with native varieties is still in the early stages, but pioneering bodegas are showing the potential of the vineyards. The DO supports this by awarding the Monterrei Superior label to wines made with 85% of any native variety.
The principal white wine varieties are Doña Blanca, Godello and Treixadura while the red wines are made primarily from Mencía and Bastardo (Trousseau).
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.