The rave reviews and awards should leave you in no doubt - a stunning wine that will not leave you disappointed.
Very deep, inky, mulberry colour. Full, rich, heady nose with plum and chocolate, spice, mocha and oak. A touch of savouriness in the form of roasted meat, leather and tar. Heavy with juicy black cherry and plum fruit, subtly brightened by perfumed redcurrants. Voluptuous and rich with a lovely savoury edge. Big but well balanced with rich fruit, acidity and oak. (Suitable for vegetarians)
Andalucia's most ambitious quality wine project yet is the innovative brainchild of Vicente Taberner, partner in the Sherry bodega Fernando de Castilla, a passionate wine enthusiast with a vision to produce top reds in the hills near Arcos de la Frontera, northeast of Cadiz. Great care has been taken with the building of a chateau style bodega using traditional local designs and materials. Historically an area where fruit and vines were planted, this particular site was chosen for its sandy clay, chalky soils and microclimate, with the marked variation between day and night temperatures ideal for high quality red wines. The first vineyards were planted in January 2002. Much detailed experimentation is happening with Allier oak barriques of various toasts and coopers. The estate covers 91 hectares, 75 of which are now under vine - 60% Syrah, 20% Merlot, 10% Cabernet Sauvignon and 10% Tintilla de Rota (a local variant of Graciano). Huerta de Albala is possibly the most significant development in Andalucian winemaking since the creation of Sherry!
In the Vineyard
Hand picked harvest, with disposal of any bunches that fall below their extremely high standards. Careful attention to pruning. Average yield for the Syrah is 8000 kg/hectare. Unique micro-climate gives good between day and night temperatures.
In the Winery
The winery is designed to use gravity rather than pumping, to avoid any damage being caused to the grapes or the wine. Fermentation is carried out in stainless steel tanks at 27C for between 10 and 15 days. This is followed by malolactic for between 30 and 45 days depending on the levels of alcohol, acidity and colour. The wine is aged in new and two year old, 225 litre, french allier oak barrels for 12 months. This is followed by a further 6 months in bottle.