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MAS DE L´ABUNDANCIA
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mas de l´abundància
red wine, Aged
Cabernet Sauvignon, Cariñena, Garnacha
Montsant
2005
Peñin: 91
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Colour: Intense red with shades of blues.
Smell: Intense, honest and clean. At the beginning prevail balsamic odours, specially the eucalyptus ones with floral tones (violets, roses etc).
In moved around wine glasses there is an intensification of floral odours, very fresh odours with citric tones and always with a balsamic base (eucalyptus and cedar).
Taste: Fresh entrance with red berries and citric tones. It evolves to sweet red berries, ripe and with lactic tones.
At the end, again, prevail the fresher tones and a post taste of vanilla, toasted and chocolate.
All the taste is followed by balsamic tastes.
The year began with very mild temperatures and contrary of what is usual, with a very few frosts. This mild weather came altogether with a drought that was dragging from the previous year causing a slow bud on the plant. This caused a decrease on the final production. When May arrived, this situation got a bit better, as it rained and helped the blossoming.
The summer was also rainless, causing more nuisances. This caused the bunch short pruning being higher than usually, to distress the plant. The weather changed at the end of the maturation because of the frequent rainfalls during September (more than 140l/m2), determining the vintage and causing a small problem of rottenness that we had to solve when we collected the fruit. The amassed water was used by the plant to store supplies and secure the next vintage.
The grapes, once moved to the cellar, were immediately squeezed and placed in stainless steel tanks where the maceration and the alcoholic and malolactic fermentation. The maceration lasted between 20 to 30 days and then it was pressed using a gentle pneumatic press. The yeast used was local, from the grapes. After these processes, the wine was placed into French oak barrels where the maturing took place in between 12 to 13 months. During this time, depending on the individual evolution of each barrel, the wine was racked. After the ageing, the wine was clarified with egg whites and finally it was bottled.
Vinification time
Grenache: from September 20th
Cabernet Sauvignon: from October 5th
Cariñena or Samso: from October 10th
Vinification
Maceration time: between 20 and 25 days
Fermentation time: 7 to 10 days
Bottling date: May 22nd to 24th, 2007
Number of bottles: 6235
The barrels that we use are made from French oak wood, from the woods of Nevers, Allier and some from Tronçais.
30% are 1 year old and the 70% are new.
14,5% vol.
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