Domaine Bessa Valley Enira Reserva 2013 / 2014

BUR00045A

Vintage

Old school organic Way of fertilizing the Syrah plot of the Bessa vineyard

 

Bettane Desseauve Le Grand Tasting Wine Awards 2018 Bronze Medal

 

Bessa Valley的釀酒師,和2,500年前的當地人一樣,受這個河谷地啟發而開始造酒。命運把他們帶到這個地方,然後利用當地的葡萄出產一年比一年好的葡萄酒。所有工序按最尊重大自然、人物、葡萄樹和果實的方法釀造,他們不用追趕時間,也不會忘掉和諧感覺。

產地:
保加利亞

產區:
Thracian Lowlands

葡萄品種:
2013 vintage: Merlot 20%, Syrah 28%, Cabernet Sauvignon 17%, Petit Verdot 35%
2014 vintage: Merlot 36%, Syrah 39%, Cabernet Sauvignon 3%, Petit Verdot 22%

Average yield:
45 hl/ha

釀造:
所有葡萄由人手採摘,然後於揀選桌上篩選。整個顆粒在攝氏16度冷浸漬5至8天。加入精心挑選的酵母後進行酒精發酵,溫度保持攝26至28度,發酵8至10天,以達到 3-4g/l 的餘糖,然後再於10m溫度控制混凝土缸進行5至8天的浸漬。於橡木桶進行蘋果酸-乳酸二次發酵,再陳年16至18個月

橡木桶陳年: 40%法國新桶 50%法國一年桶10%法國兩年桶

品酒筆記:

Vintage 2013
香氣集中深刻,持久並帶有複雜的果香和木桶風味。入口強而有力而複雜,如絲絨般柔滑而溫暖。單寧有木的感覺,結構平衡而餘韻悠長。

Enira is the wine made in Bessa Valley

“Our wine is for pleasure – we serve it before dinner and during dinner. I’ve chosen Bulgaria because of the magnificent terroir. With Enira we revive the image of the Bulgarian wines worldwide. I can’t find competitive wine internationally like Enira.

Count Stephan von Neipperg (Owner of Ch. Canon la Gaffeliere (Saint-Emilion Premier Grand Cru Classe B), La Mondotte)

 

Country of Origin:
Bulgaria

Region:
Thracian Lowlands

Varieties:
2013 vintage: Merlot 20%, Syrah 28%, Cabernet Sauvignon 17%, Petit Verdot 35%
2014 vintage: Merlot 36%, Syrah 39%, Cabernet Sauvignon 3%, Petit Verdot 22%

Average yield:
45 hl/ha

Winemaking:
First selection is performed on the vineyard and only good full mature grapes are hand-picked, then carefully selected again on sorting tables. The philosophy is to ferment only good quality of grapes. The tanks are filled by gravity without crush the grapes. Cold maceration of whole berries is performed from 5 to 8 days at 12 – 14ºC to achieve desire colour and fruit extraction. Alcohol fermentation with addition of selected yeast strains is controlled at 26-28ºC during 8-10 days, in order to reach 3-4 g/l residual sugar. The regularly pump over and pigeage are done in order to conduct slowly extraction from grapes substances and achieve balance in wine. The hot maceration 28- 30⁰C with marcs followed from 10 to 15 days in 10 m³ thermoregulated concrete tanks. Malolactic fermentation continues in tanks and oak barrels, then ageing for about 18 months in oak barrels.

Barrels: 40% new oak / 50% one-years old/10% in two years old  French oak medium and medium + toasted

Tasting notes:

Vintage 2014:
Nose is intensive, lasting and engaging with complex combination of fruit nuances and delicate oak. Mouth is powerful and complex. The taste impresses with its velvet softness and warmth. Woody tannins, very well structured. Excellent aftertaste.

 



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