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Mas de Bazán Bobal
A deep crimson colour, this medium-bodied wine has
fantastic lifted aromas red berries, spice and a hint of
cassis. These aromas follow through to the palate
displaying juicy fruit, a fine tannin structure and
subtle American oak. This supple medium-bodied Bobal
drinks well now but will gain complexity with age.
The Bobal grapes used to make this wine were sourced
from vineyards with close to 100 years old in
Utiel-Requena and harvested from late October to early
November at a range of baumé levels from 14.0º to 15º
Boumé. Small portions were barrel fermented in new
American oak puncheons and barriques. Following
malolactic fermentation, the wine spent 12 - 18 months
in new to five year old American and French oak
barriques. It was bottled with an alcohol of 14.5%, a pH
of 3.53 and an acid level of 5.5 gr/L.
SERVING SUGGESTIONS: This versatile and elegant red wine
would make a delightful partner to an array of lamb and
beef inspired dishes such as Galician lamb cutlets with
roasted Valencian vegetables. Alternatively, this supple
Bobal would compliment a pepper crusted fillet of salmon
served rare, with ratatouille and asparagus. It would
also be a delightful accompaniment to a platter of
cheeses at the end of a meal. |
TEMPRANILLO
Our Mas de Bazan TEMPRANILLO comes from old low yielding
vineyards of more than 50 years old.
In order to create this special release wine, we have
selected and harvested by hand, the best
tempranillo bunches grown under extreme weather
conditions in dry and poor soils. The result: a highly
concentrated wine with sweet and matured tannins.
After the fermentation (old style in concrete tanks),
the wine is matured in French and American oak barriques
for 14 months. Periodically the barriques were refilled
after each trimester. After bottling, the wine was
stored in our warehouse in Galicia with excellent
weather conditions: temperature and humidity
controlled.
Special care was taken to identify and isolate
barrique by barrique targeting the
tempranillo grape identity after the maturing
period.
Tasting notes: A deep crimson colour. This full bodied
wine has fantastic lifted aromas of red berries (
blueberries) and red fruits assembled with fine notes of
oak: dry fruits appear in a second layer. In the mouth
it is silky, with a perfect balance between alcohol and
acidity. The good tannic structure makes this wine
pleasant and firm on the palate.
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Mas de Bazán Rosado
This vintage, again, we followed the line of the last
vintages; we produced an intensive rosado made with the
free run musts of bobal, merlot and syrah. Mas de Bazán
is identified by many wine lovers as one of the leading
producers of rosados under the DO Utiel-Requena.
This modern wine style, leaves at one side the old
concept of classic rosados - neither white nor red, just
lost somewhere in between.
The 2008 vintage was cooler than a regular one. Lots of
rainfall and low average temperatures provided a special
aromatic intensity to this Rosado. The attractive aromas
of strawberry, raspberry and raspberry are uplifted and
the alcoholic content is slightly moderated (12.5 % by
vol.). The wine has an intense flavour with perfect
balance between alcohol and acidity; The mouth sensation
is very fresh, dry and crispy.
Awards:
Gold
Medal. Zarcillo Awards. Madrid 2007
Silver
medal. Premios Nuevo vino 2009.
Aula Abierta del Vino Madrid.
Circulo
del Vino.
May 2009.
Best
rosé from Valencia. Blind tasting panel. DO
Utiel-Requena. April 2009
Bronze
medal. Challenge International du vin. Bordeaux.
France
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Granbazan Ambar
The 2008 vinatge was more humid and cooler than the 2
previous vintages; therefore we offer now the perfect
result of a challenging cutting-edge viticulture. The
primary aromas are uplifted and really intense. The
pineapple, citrus and green apple aromas are blended to
perfection with some reductive character from the sutile
lees contact.
Vinification: The grapes without stems are submitted
to a cold fermentation between 6 and 9 degrees C for
some 8 hours, in order to extract all the aromatic
potential from the solid parts (pulp and skins) of the
grape. The fermentation tanks are situated above the
recipients of the must, this meaning that the must
obtained is extracted from the grapes only by means of
gravity. This must of first pression is fermented apart
from the must obtained by traditional extraction. The
alcoholic fermentation is realized at low temperatures
and in stainless steel tanks during aproximately one and
a half months. The finished wine remains in those steel
tanks for about eight months to let it mature and soften
and to provide it with the characteristics of the
Granbazán Ambar.
Tasting notes: Of pale golden color, with shiny
reflexes of lemon towards the edge. Great olfactory
complexity, reflecting clearly the varietal
characteristics with aromas of fresh seeded fruits,
pineapple, green apple, lemon and banana. Mouthfilling
with a crispy acidity. Elegant, balanced and pleasant
aftertaste.
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