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Tomas Cusine Llebre 2014

    750ML / 0% ABV
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    750ML / 0% ABV

    Winemaker Notes

    Dark red cherry color with garnet edge. Clean vivid nose with red fruit compote tones, sweeties, balsamics, spices, vanilla, white pepper, clove and oak tones well integrated. Velvety, fresh and elegant in the mouth with nice and gentle tannins and licorice hints. Red fruit and spiced tones on the finish.

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    Tomas Cusine

    Tomas Cusine

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    Tomas Cusine, Spain
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    After helping to lead the now famous Castell del Remei estate into the world spotlight, Tomas Cusine has headed off on his own with a new estate in the old historic village of El Vilosell. This very high altitude property (at 700-750 meters) is located in an area that has very dramatic temperature differences between night and day and can easily be pronounced as having its own microclimate. Rainfall is rather low and almost non-existent in the summer.

    Tomas Cuisine dramatically changed the winemaking at Castell del Remei when his family took over the estate in the 1980’s. Here, at his own estate, he is using these same progressive techniques, but with a very different microclimate. The grapes here are much later to mature than lower down in the valley. Maceration can take up to 25 days for some varietals and all are vinified separately. Tomas employs a partial ageing in oak for some added layers of complexity.

    Castell del Remei is located in Western Catalonia in the D.O. of Costers del Segre, just to the west of Barcelona. A small winegrowing region, Costers del Segre is divided into six sub-zones and covers 3,886 hectares. Tempranillo is widely planted here, as is Garnacha, and as of the last 20 years, high levels of Cabernet Sauvignon and Merlot have been planted.

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    Spanish

    Red Wine

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    Known for its bold, heady, rustic and age-worthy red wines, Spain is truly a one-of-a-kind wine-producing nation. A great majority of the country is hot, arid and drought-ridden, and since irrigation has only been recently introduced and (controversially) accepted, viticulture has sustained—and flourished—only through a great understanding of Spain’s particular conditions. Large spacing between vines allows each enough resources to survive and as a result, the country has the most acreage under vine compared to any other country, but is usually third in production.

    Most planted and respected is Tempranillo, the star of Spain’s Rioja and Ribera del Duero regions. Priorat specializes in bold red blends, Jumilla has gained global recognition for its single varietal Monastrell and Utiel-Requena has garnered recent attention for its reds made of Bobal.

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    SPRVKDLBE14C_2014 Item# 163355