This is soft and expressive on the nose. Great density and polished in the mouth, with jammy red and black fruits, spicy lush oaks, married to the meaty, smoky flavour characteristics of Tannat grape. Good integration of oak and fruits, the finish is long, complex, and very memorable.
This wine goes will with roasted meat: lamb, pork, game, Meat casseroles, pasta with strong sauces. Ham, sausages, hard cheeses.
Production: 1,000 bottles
The Story: Wine Making: Open Barrel Technique, a practice from Spain
The "open barrel technique" requires highly intensive labour work. This photo shows the painstaking work of separating the wine from the skins.
In Mas Doix, Gabriel learnt that the technique "Open Barrel Fermentation", this is a unique and wide-spread technique in Priorat, Spain, because each vineyard is so small that grapes can only be fermented in the barrel instead of tanks!
The grape must is macerated and fermented in open new French barrels, with one end opened to air. Natural temperature control is achieved as the small volume of the barrels does not allow the buildup of heat. During the 20 days long fermentation, the wine is punched down by hands three times per day, and after manual pressing, the ends of the barrels are put back in place and the wine is again located into the same barrels where it previously fermented.
Gabriel believes with this unique method, the optimum balance between fruit and oak is achieved. He dedicates this ‘open barrel’ wine to aunt Elisa and calls it ‘Elisa’s Dreams’.
Standard Price: $290. Please choose bank deposit as payment option when check out.