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Spanish Wines and Cava
Grace's Harvest

 

 

Utiel Requena Wine : Blue Orchid

Terroir  :

Utiel Requena is located west of Valencia, at an altitude of 600m to 900m above sea level (average 720m). The soil in the north and in the Magro Valley is alluvial while the soil in the south is clay with a sandy sub soil.

Climate :

Utiel-Requena is characterised for its continental climate with extremely hot summers and winters that get so cold that frost is frequent. The differences between maximum and minimum temperatures through the day is a key factor in producing quality grapes and this region often sees a difference between day and night temperatures of up to 30ºC. This helps  increase the aromatic character of the grapes.

Tasting notes :

Ruby red in colour with medium intensity.  On the nose, distinctive notes of compote of mature fruits which reminds us of plum and blackberry. On the palate, it is soft, fresh and rounded due to its mature tannins.

Definitely, a really well balanced wine!!

Grapes :

50% Merlot - 25% Bobal - 25% Tempranillo

Wine making method :

Hand-picked grapes at the beginning of October.
Fermentation at a controlled temperature of 23ºC.

Aging :

8 months in French and American oak barrels.

Rioja Wine : Orchids

Terroir :

This region can produce the best, most interesting grapes, especially when care is taken to extract the best from the different soil types. Some of the oldest vines are over 100 years old, an extremely valuable winemaking legacy which is preserved. There is an inextricable linkage between high-quality wines and vines. To ensure that the grapes can perfectly demonstrate the unique characteristics of the terroir, a sustainable viticulture that promotes conservation of the exceptional ecosystem of the region is needed.

Climate :

The average annual rainfall is slightly more than 400 mm, the climate is influenced by the Atlantic and the Mediterranean, with the terrain gradually decreasing from west to east. Also the Mediterranean influence increases as we move east towards the coast, with hotter and dryer conditions.

Tasting notes :

Deep cherry colour with a violet rim denoting its youth. Good aromatic intensity of very ripe red-berry fruit, hints of fine patisserie well integrated with the nuances from the cask. Structured with soft, sweet tannins. A general hint of toasted wood, accompanies all these aromatic and taste sensations. Intense in the mouth and long in the finish.

Grapes :

95% Tempranillo - 5% Mazuelo

Wine making method :

Stemmed grapes left in cold maceration for three days before the start of alcoholic fermentation. Fermented in stainless steel vats at a controlled temperature of no more than 25ºC.

Aging :

4 months in American oak barrels and 9 months rounding off in the bottle.

Toro Wine : Roses

Terroir :

Typical soils are a perfect blend of clay, sand and gravel in different percentages across the region. The high percentage of sand in these soils protected the region from phylloxera ensuring the conservation of these amazing old vines. These soils are deep, well drained and poor of organic material. The underlying clay soil helps preserve the tiny amount of rain that falls, providing an essential life line for the vines in this extreme climate. The grapes come from one single vineyard, largely recognised amongst the best vineyard sites in the region.

Climate :

The climate is continental and is one of the driest regions in Spain with annual rainfall at around 300 – 350mm/year. During ripening, the days are very hot with drastic falls in night-time temperatures which increases the aromatics in the grape. Day / night difference can often reach 20ºC. The climate conditions here are perfect for the production of high quality grapes, the essential beginning for high quality wines. The wines produced in this region is normally high in tannin due to the local grape´s thick skins and is therefore particularly good at resisting oxidation. They are great wines for ageing.

Tasting notes :

Bright red in colour with an explosion of wonderful complex aromas once uncorked (cherry, blackberry, raspberry, violets, toast and minerals). Once on the palate, its subtle flavours coming from the barrels are present. The wine is extremely well balanced and integrated with its rich layers of flavour leading to a lasting immersive sensory experience.

Grapes :

100 % Tinta de Toro

Wine making method :

Vinification in red, with pre fermentative maceration of 4 days, making two punching down per day during fermentation and one until the end of maceration. Fermentation at low temperature and maceration during 21 days.

Aging :

12 months in barrels, 60% French oak, 20% Hungarian oak and 20% American oak.

Toro Reserva Wine : Peonies

Terroir :

The vineyards are spread over 25 hectares, with a soil composed of sandstone, clay and gravel, bearing fruit in the seasons of long cold winters and short hot summers.
This land and climate have been sustaining vines for over 100 years, providing very high quality grapes. All this while using an ecologically responsible process, which respects the environment.

Climate :

The climate in the province is Mediterranean & dry continental. This is one of the regions with little rain in Spain, having an annual rainfall of 380mm.

In Toro, the difference between day and night can sometimes reach more than 20 °C, and it can vary a ranging to -11°C to 37°C during the year, with an average annual temperature of 14.5°C.

During a dry summer day,  the temperature is hot during the day time and cool at night. The grapes grow in strong climate conditions, which will give all the character to the wine and permits to give a high quality Toro wine.

Tasting notes :

Dark, intense and lively ruby red colour, with garnet reflections. Primary aromas of ripe black fruit jam, with some eucalyptus / balsamic character arising from the particular character of old vine Tinta de Toro. The oak gives exotic toasted, spicy and vanilla flavours. Powerful in the mouth, which is being complemented with a display of good structure, concentration, meaty and length, at the same time.

Grapes :

100 % Tinta de Toro

Wine making method :

The grapes are hand picked, when optimum quality is reached. Then starts a pre fermentative maceration of 7 days. Fermentation is made at low temperature to keep good aromas.  At the end of the alcoholic and malolactic fermentation, the wine macerates in vats for 31 days.  All these actions are needed  to call the wine"  Reserva".

Aging :

18 months in oak barrels and 36 months in bottle, 100% in new oak, 70% French oak, 30% American oak.

CAVA BRUT :

Terroir :

The vineyard is located  700 meters above the sea, which results in very good conditions for growing grapes. The soil is dark in colour with a high lime content.

Climate :

The climate is warm and temperate, the average annual temperature is 11.8 °C with a big contrast between winter and summer. In winter it can get as low as -10°C and in summer temperatures can reach up to 40°C. Throughout the year, vines receive around 2,800 hours of sunlight, for only 450 mm of rain.

Tasting notes :

Pale and sparkling yellow robe. The striking freshness and vivacity of the floral and fruity fragrances (yellow fruits and fresh fruits) take root, before giving way to subtle notes of vanilla and butter. A good ampleness and vivacity balance out in the mouth, developing into a round taste and vinous elegance. A fresh, balanced cava with a long finish. Its flavors are best revealed between 7 and 9°.

Grace’s Harvest Cava Brut is delicate, elegant and balanced.

Grapes :

60% Macabeo - 40% Parellada

Wine making method :

The grapes  ferment in temperature- regulated stainless steel. This is very important in the fermentation of white wine. The wine also makes its full malolactic fermentation. After the fermentation is finished, the winemaker adds a “licor de tirage” (mix of white wine, sugar and yeasts) which will start a new fermentation. After this the bottles are left in horizontal position for 12 months.  12 months is more than the time required by the appellation requirement.  After this ageing time some sediments present in the bottle are removed, by freezing  the neck and removing these sediments it before adding the “licor de expedicion”, which is a mix of white wine yeasts and 6 to 8 grams of sugar as per to the CAVA Brut rules.

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