Prado Enea Gran Reserva 2005


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


Chalky-clay and alluvial.


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.


The main feature of this year’s vintage was the benign climate: warmer than normal temperatures, winter snow and just the right amount of rain for good canopy development.

These characteristics all helped to provide one of the most elegant and complete vintages in history.
The climate conditions during the year were harsh and sharply contrasting, immediately reflected in the wine, as you would expect, in the shape of sharp tannins.

With a character midway between the Mediterranean and Atlantic type, it could be said that it is a wine with a present and a future.
The wine displays a very pure, bright, polished ruby-red colour.
In this 2005 vintage we leave behind the ripe fruit aromas of the previous year and instead find clearly distinctive woodland berries: blueberries, sloes, wild berries and even hints of blackberries.

These are wrapped in aromas of finely mingling heathland herbs, in very subtle glimpses.
The spicy oakiness is barely perceptible because the hints of cloves, coconut and vanilla are so very well integrated in the bouquet.
The attack is powerful and unctuous, and in just a few seconds we have an intense, lasting feeling of plenitude.
However, neither of these is the wine’s most surprising phase.
There is a presence of acidity, but a pleasant one, with sweet, smooth tannins and an infinite mineral quality.

In the aftertaste the order of the descriptors is reversed, with the mountain herbs coming to the fore, perhaps with subtly different nuances, such as fennel, dill and hillside tea.
Just as it begins to fade, the fine oak notes make a reappearance.