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Gaintus Vertical 100% Sumoll 75 cl 2013

 
2012
88
 
2014
93
2012
92
2011
92

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Gaintus Vertical 100% Sumoll 75 cl 2013

Variaties: Sumoll

Wilde en complexe neus van rijpe noten, bosgrond en aarde, verse kersen, geroosterde ceder en kruiden tonen. Medium tot volle body en uiterst elegant.,Goede metgezel voor: varkensvlees of lamsvlees met kruiden, rood vlees en rode wijn jus.

www.jeroboamstrade.co.uk:

 The Wine Advocate (about 2012):

"After the unusual 2011, the varietal Sumoll was split into two different wines, the most ambitious of which is the 2012 Gaintus Vertical, sourced from a head-pruned vineyard planted in 1955 on very deep slate soils. It fermented in an open 1,500-liter oak vat with indigenous yeasts and matured in three new 300-liter French oak barrels for some 15 months. I'm not sure if they were aiming for such an oaky wine, or what the oak has to do with verticality, because the excess wood aromas make it feel like a Syrah rather than a Sumoll, but of course the Sumoll doesn't seem to have the oomph to take such oak regime; the palate feels overtaken by oak-related aromas while the wine feels lost underneath them. For fans of oaky reds. Only 950 bottles were filled in April 2014."

 Luis Gutiérrez, 

28th Oct 2016

36,18

Gaintus Vertical 100% Sumoll 75 cl 2013

Inhoud in cl 75
Alcohol % 13.5
Druivensoort Garnacha tinta, Merlot, Trepat
Wijnstreek Penedes DO
Wijnhuis Heretat Mont-Rubi
Wijnsoort Rood
Smaakprofiel Rood: middelzwaar & fruitig
€ 36,18 € 29,90 excl. btw

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Variaties: Sumoll

Wilde en complexe neus van rijpe noten, bosgrond en aarde, verse kersen, geroosterde ceder en kruiden tonen. Medium tot volle body en uiterst elegant.,Goede metgezel voor: varkensvlees of lamsvlees met kruiden, rood vlees en rode wijn jus.

www.jeroboamstrade.co.uk:

 The Wine Advocate (about 2012):

"After the unusual 2011, the varietal Sumoll was split into two different wines, the most ambitious of which is the 2012 Gaintus Vertical, sourced from a head-pruned vineyard planted in 1955 on very deep slate soils. It fermented in an open 1,500-liter oak vat with indigenous yeasts and matured in three new 300-liter French oak barrels for some 15 months. I'm not sure if they were aiming for such an oaky wine, or what the oak has to do with verticality, because the excess wood aromas make it feel like a Syrah rather than a Sumoll, but of course the Sumoll doesn't seem to have the oomph to take such oak regime; the palate feels overtaken by oak-related aromas while the wine feels lost underneath them. For fans of oaky reds. Only 950 bottles were filled in April 2014."

 Luis Gutiérrez, 

28th Oct 2016

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