Prado Enea Gran Reserva 2006

GRAPES

80% Tempranillo, 20% Garnacha, Mazuelo and Graciano.

SOIL

Chalky-clay and alluvial.

VINIFICATION

The grapes used for making Prado Enea, along with those for Torre Muga, are always the last ones to be brought into the winery. This late picking ensures ideal ripening. The grapes are then fermented naturally in 10,000-kilo oak vats with no temperature control or added yeasts. The maceration time can vary and may go on for up to twenty days. This wine is aged in 16,000-litre capacity oak vats for twelve months and then (minimum) thirty-six months in oak casks and (minimum) thirty-six months in the bottle. After cask-ageing the wine is gently fined using fresh egg whites.

TASTING

Intense ruby-red, cherry heart and slight brick-red tinge at the edge. The colour has not developed very much.
Expressive, well defined aged character but with reminders of the fruit. A base of very ripe red fruit (plums, blackcurrants) cloaked in a fairly classical bouquet which gradually opens up more subtle nuances as the wine is aired. First come the hints of fine wood (cedar, fresh acacia bark), then lots of spicy aromas (cinnamon, cloves, black peppercorns) and finally reminders of tobacco leaves and tea to round off an overall impression combining a clear classic character with very modern vitality.
Balanced on the palate, with body and liveliness, the tannins well tamed by the ageing but still there, providing sensations of noble strength, consistent, full mouth-feel, lively, well integrated acidity and wood, full of taste and suggestive mouth aromas in which the fine reminders of ripe fruit are more apparent, persistent, supple finish inviting you to have another glass.
An exemplary Gran Reserva, well developed and full of vitality. Expression of the fruit, with the classic Rioja bouquet (with no animal notes or any sign of oxidation) and with the fine, lively character of a red from the Rioja Alta.