Enira 2011

Date of harvest:

Merlot: 05.10-30.10.2011.

Syrah: 12.10-22.10.2011.

Petit Verdot: 20.11-12.11.2011.                                                                 


Average yield:
480 kg/dka

Grape varieties:
Merlot: 55 %
Syrah: 21 %
Cabernet Sauvignon: 9 %
Petit Verdot: 15 %

Winemaking:
First selection is performed on the vineyard and only good full mature grapes are hand-picked, then carefully selected again on sorting tables. The philosophy is to ferment only good quality of grapes. The tanks are filled by gravity without crush the fruit. Cold maceration of whole berries is performed from 5 to 8 days at 12-14 ºC. Alcohol fermentation with addition of selected yeast strains is controlled at 26-28 ºC during 8-10 days, in order to reach 3-4 g/l residual sugar, followed by maceration from 8 to 14 days in concrete tanks 10 m³-thermoregulated. Malolactic fermentation continues in tanks, then ageing about 12 months in oak barrels.

Barrels:
10% one-year old oak/30 % two - years old/60 % three years old French oak

Average annual production:
146 000 bottles 0.75 dm3

Taste:
The wine is with intense, vivid red ruby color. The nose is attractive, with strong and enduring intensity, very well –balanced, dominated by fruity aromas of prune, berries and vanilla. The taste is rich, juicy and complex. With very good structure and volume, soft and integrated tannis, this wine has gentle and long-lasting aftertaste.

Wine Advocate points: 88