Hacienda Monasterio Cosecha 2010

The principal winemaker is Peter Sisseck.  Peter was awarded the Winemakers’ Winemaker Award by the Institute of Masters of Wine in Yr.2011.  He is also the owner and winemaker of another top Spanish fine wine brand.

Hacienda Monasterio harvests grapes by hand and gathers them in plastic boxes in order to avoid damaging the grape.  Once at the cellar and before the stripping, a first grape selection is carried out and all the grapes that do not meet the quality parameters are rejected. Grapes are not crushed.

Fermentation is done only with natural yeasts. Its temperature depends on the harvest quality but usually it ranges between 28 and 32 degrees centigrade. After fermentation, the wine must remain in contact with its solid part for 2 or 3 weeks to get the perfect extraction of tannins.

Malolactic fermentation is made in 100% French oak (Allier) barrels, with quarterly racking of each barrel (method: barrel to barrel). This method allows a very precise separation of the wine with its lees.  After a period of 12 months ageing in French Oak barrel, the wine is still clarified with fresh eggwhites to get a better stabilization of colour.  Generally, the wine is bottled after 18 months of ageing in oak barrels, but the ageing time is adapted to the specific conditions of each vintage.

Good intensity of colour shows dark and bright red.   The nose displays generous aromas of black berries fruit, an intense mineral presence, with notes of violet and black licorice.  The mouth shows a firm and long structure, leading the ripe fruit (plum, strawberry), notes of licorice, very well integrated with the acidity and the noble tannin of the long ageing process.  Magnificent set of elegance, strength and balance to its maximum expression.

96 Points (Verema.com)

94 Points (Guide Proensa 2013)

93 Points (Robert Parker)

92 Points (Guide Repsol 2013)

92 Points (Guide Peñin 2013)