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Wine from Alto Moncayo
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Bodegas Alto Moncayo is a winery located in the Campo de Borja D.O. It was founded in 2002 with the aim of turning it into a world reference for Garnacha wines of the highest quality, crafted from some of the oldest native vine clones in the area.The garnacha grape is one of the varieties that best expresses its terroir. Thus, the Garnacha of Alto Moncayo is different from the rest of the Campo de Borja D.O area. This is due to the very strict selection made from the vineyards, the type of soil in which it is grown, the microclimate, and the age of the vines.
Located in Borja- the heart of the Campo de Borja DO . Vines are planted at the foothills of El Moncayo which is the highest point in the Iberian Mountain Range (2,315 m) and the winery's namesake. The region experiences a continental climate with hot summers and cold winters. Vineyards are planted on very unique soils of red clay (indicative of being rich in iron) mixed with red slate, and because of the hillside location are shallow and nutrient-deficient.
The Garnacha grapes of Alto Moncayo undergo very strict vineyard selection, from vines planted as far back as the early 1900's through the 1970's. Only the most perfectly mature clusters are selected and carried in small crates to prevent crushing, where they are further sorted and selected at triage tables. Wines undergo malolactic fermentation in both French & American oak, and aged in new barrels between anywhere from 16-24 months. These practices, in combination with the unique microclimate of the area ensure superior quality Garnacha that is distinct from any other in the Campo de Borja D.O.
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Bodegas Alto Moncayo Aquilon Garnacha is made from 100% Garnacha.
The wines of Alto Moncayo are crafted to express the unique terroir of windswept high elevation Campo de Borja DO; and to serve as a benchmark for world class Old Vine Garnacha.
Aquilón is "The jewel in the Crown" a selection of the best barrels from the best lots. The vines are 60-100 years old.
Review:
This garnet-colored wine offers aromas of black currant, black raspberry and black licorice, with just a touch of charcuterie. The fruit flavors shine through with subtle notes of crushed violet. It has soft tannic structure, with a pleasant bit of grippiness in the post palate as it leads up to the long, long, finish.
-Wine Enthusiast 95 Points
About the Vineyard
Vineyards in Tabuenca and Borja, planted with indegenous clones of Garnacha starting in the 1920s.
Wine Production
The selected highest quality grapes are placed into small stainless-steel tanks of 7 tons capacity. The must is basket pressed and fermentation is finished in new French and American oak where it complets the malolactic fermentation. Wine is aged in the barrels for 24 months before bottling.
Tasting Notes
Appearance: Very deep red, scarlet rim
Aroma: Minerals and vanilla. Hints of raisins and dark Chocolate
Palate: As typical of the vintage, power and intensity with disarming elegance.
Food Pairing:
Goes well with beef, pork, game based stews and rice dishes.
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Dark fruit with hints of blackberry cobbler, graphite, and sandalwood. Mostly grown on warmer sites of the Walla Walla Valley including our estate, Bob Healy Vineyard. Beautiful tannins that are lush and have a strong core that broadens out last minute to an ultra-long finish. A really pleasing and luxurious wine.
Review:
Ripe blue and blackberry notes with floral quality, minty cherries and elegant oak spices undertones. Chocolatey texture on the palate, dense and concentrated, rounded. Dense core of dark plummy fruit supported by a refreshing acidity.
-Decanter 97 Points
Corinne Perchaud Chablis (half-bottle) is 100 percent Chardonnay.
A classic Chablis with aromas of ripe white fruits and a taste of rich minerals.
The Vineyards The plots are in Chablis located predominantly on the village of Fleys, but also on the common Chichée and Fontenay, their total area is 13 hectares. They are mostly north and north-west oriented. The ground floor is Kimmeridgian marl consisting clay and limestone. The oldest of of the vines is 35 years. Winemaking After a slight settling, the juice is put in stainless tanks to achieve its fermentation both alcoholic and malolactic. There is a long aging on lees to refine the flavors and develop complex flavors. If necessary, we make a collage of Bentonite to remove proteins and a passing cold which eliminates tartar crystals. Then we perform a tangential filtration method friendly to the wine. The wine is bottles between 14 and 21 months after the harvest. 2011 Vintage The relatively high temperatures at the end of winter allowed an early bud vines in early March. With a hot, dry spring flower took place in good conditions. In July, a hailstorm located did some damage to our Fourchaume plot. July and early August, rainy and stormy brought the water needed vineyards. The dry and sunny weather of the second half of August brought the grape good maturity. The harvest began on September 2 under clement skies.
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