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| Prado Enea 2004. |
| 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 |
We achieved a better than normal point of ripeness which was then reflected in the presence of riper fruit aromas and the almost complete disappearance of the floral character which is so characteristic of this wine.
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.
After nearly seven long years of polishing and smoothing, these have been perfectly integrated, allowing us to discover a wide range of spicy nuances, lightly superimposed on the fruit and flanked by fine, very fresh leather aromas.
In this phase of the tasting what most surprises you is how the wine takes over the whole mouth from the initial attack until a few minutes after the finish.
The aftertaste and retronasal phase initially transmit even, dominant notes of tobacco which fade to give way to spices such as cloves and black pepper.
Without a shadow of a doubt, the evolution of this wine is storing up some fantastic sensations for us to enjoy in the future. |
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