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Martúe 2011
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An Exceptional Coupage
This fantastic wine is the resulting from an exhaustive coupage of grapes Syrah (24%), Merlot (21%), Cabernet Sauvignon (19%), Tempranillo (18%) and Petit Verdot (18%) vineyards.
Each variety has fermented on its own and later combined. It matures for 10 months in French (70%) and American (30%) oak barrels. Its color is red cherry with ruby notes and a highly concentrated tone.
The aroma is complex, of an “important wine”, with all the notes already formed, and even the bouquet of the ageing in the bottle. It is fresh for its notes of red fruits and the remains of low mountain- dry thyme and rosemary- and also serious for its minerality. In the mouth, as always, is basically nice and tasty.
It goes in with happiness, it fills the mouth with its pleasant flavor and full of hints. A great vintage for the 11 harvest of Martúe, with the perfection in its style.
Alcohol: 14,5% Vol.
Conservation: The bottle should be stored laid on its side, in a dark room without vibrations and at a stable temperature of between 15-20°C.
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Pago de Campo de la Guardia
“Vinos de Pago” is the highest qualification within the Spanish wine law, located above the DO (Designation of Origin). The word “pago” derives from the Latin Word pagus, meaning a small hamlet or a rural estate. The difference between a Designation of Origin and Vino de Pago is that the first one is applied to an entire wine region whilst the second one is applied to specific vineyards or wine estates.
Only 15 wineries in Spain have been granted with the right to label their production as Vino de Pago . One is Martúe, a family winery whose epicenter is in La Guardia, Toledo.
At the Pago of Campo de La Guardia grows a healthy vineyard, where the wind blows during the day and cool at night, as there are no nearby mountains to retain the wind.
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TECH NOTES
Location:
Pago de La Guardia – Toledo, Spain.
Pairing and Consumption:
Ideal to pair with all types of meat, including game and strong cheeses such as Spanish Manchego. Serve at a temperature of between 16-18°C and decanting 20 minutes before serving is recommended.
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