ACID: 5.9 grams /L
SUGAR: 1.8 grams/L
All fruit was rigorously selected and as such each vine yielded less than 1kg per vine. Once picked, fruit was held for 48hrs in a cool room to chill fruit to below 4 degrees celsius. Bunches were passed over a selection belt and then crushed to tank and held ´cold soak´ for up to 10 days. Temperature was then allowed to rise allowing a wild fermentation to commence. The individual tanks were then inoculated with Rhone isolated yeasts. Tanks were then plunged and gently pumped over to obtain gentle extraction. A handful of tanks were also allowed an extended maceration after fermentation to add weight and complexity. A small cuvee of the best tanks was blended and put to barrel to conduct malolactic fermentation. 100% new French oak was chosen. Similarly a selection of larger size barrel (350 to 500litre) was chosen to avoid oxidation and to respect the typicity of the Garnacha grape. Wine bottled December 2009.
Will improve in bottle for up to 10 years Suitable for Vegetarians Suitable for Vegans
Pronounced aromas of intense black fruit , wood toast, cedar and cappuccino followed by floral/violet notes, wild raspberries and garrigue/ mountain herb aromas. Full bodied yet elegant with crisp acidity, tight tannins, creamy vanilla texture and a long mineral finish.
A great wine to drink with classic game dishes such as venison, wild boar. It will also accompany punchy dishes such as ragout.
AWARDS & REVIEWS
EL PUÑO GARNACHA 2007
• New Wave Spanish Awards 2010
• Sarah Evan MW Top 10 Global Garnachas 2011
The Worldwide Grenache Symposium Randall Graham said El Escoces Volante’s ‘El Puno’ Garnacha was the discovery of the whole conference: ‘Garnacha from Calatayud thoroughly rocked (literally) my world today. So much finesse, elegance. Possibly the greatest Grenache that no one (hardly anyone) has ever tasted.