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Kirjeldus

Alabaster on Teso la Monja esivein, mis valmistatud 100% pre-phylloxera Tinta de Toro (Tempranillo) viinamarjadest, mis tulevad Toro küla kõige vanematelt veinipuudelt. Keskmine saagikus on äärmiselt madal, 10 hl/ha (seadusega on lubatud 42 hl/ha). Koristatakse ainult ideaalses küpsuses olevad viinamarjad ja eranditult käsitsi. Saagi korjamine toimub septembri viimastel päevadel. Veinivirre pressitakse jalgadega. Käärimine toimub 10 päeva 26 kraadi juures ning kõik viinamarjad on käsitsi vartest eemaldatud. Veinivirre on kestadega kontaktis 14 päeva. Malolaktiline käärimine toimub 100% uutes Prantsuse tammevaatides. Veini laagerdatakse 100% uues Prantsuse tammes 18 kuud.

Värvuselt on vein sügav lilla, peaaegu must. Aroomis on tunda esprossot, tõrva, lagritsat, lavendlit ja küpseid tumedaid marju. Maitselt on vein äärmiselt kontsentreeritud, jõuline ja rikas. Tamm on ilusti integreerunud, kuid see suurejooneline vein vajaks küpsemiseks veel 8-10 aastat. Vananemispotentsiaal on 15-20 aastat. Parim serverveerimistemperatuur on 18 kraadi ja soovitav on veini dekanteerida mitu tundi enne tarbimist.

Teso La Monja on Egureni veiniperekonna uus projekt Toro D.O. piirkonnas Hispaanias, kuid juba on need veinid saanud ülemaailmse tunnustuse osaliseks. Egureni perekond valis väga hoolikalt veiniaiad, mis asuvad Valdefinjas, Toro ja Villabuena del Puente külades. Neid piirkondi mõjutavad kõige rohkem Duoro jõgi ja Atlandi kliima, kus suved on kuivad ja kuumad ning talved on jäised ja külmad. Veiniaiad on peamiselt liivased, savise alamkihiga (mis on hea veehoidja arvestades vähest sademete hulka). Samuti on pinnases kivirahni, mis päeval endasse soojust kogub ja jahedatelt öödel pinnast soojendab. Äärmiselt limiteeritud toodang!

“Made from 100% Tinta de Toro that spent 18 months in French oak, the 2016 Alabaster has a rich, powerful bouquet of blueberries, blackberries, crushed violets, Asian spices, and chocolate. This ripe, sexy, incredibly opulent wine has beautiful depth of fruit, ripe, present tannins, no hard edges, and a great finish. It’s one of those sexy and opulent wines that stays elegant and seamless. It’s going to knock your socks off over the coming 15-20 years.” Jeb Dunnuck 97 points

“Despite high levels of tannins, they’re silky, fine-grained and almost totally integrated into the dense, complex palate. Raspberries, elderberries, red plums, fennel and dark chocolate with smoky minerality. Incredibly precise; long and resonant, with sure-footed grace. Drinking Window 2020 – 2036.” Decanter 97 points

“Rich and dense, this big red delivers currant, blackberry and kirsch flavors, with cocoa, anise and mineral notes. The muscular tannins are well-integrated, softened by balsamic acidity. Powerful, in the modern style. Best from 2021 through 2036.” Wine Spectator 94 points

“The 2016 Alabaster was produced with grapes from ancient ungrafted vines, three plots that total 12 hectares that yield no more than 800 grams per hectare, but bear in mind, there might be 900 to 1,100 plants per hectare. The grapes were hand-destemmed and fermented in open vats after being foot trodden. The wine matured in new French barriques for 18 months. 2016 was a cold and wet year when the grapes ripened slowly and late. Yields were high and the plants took time to ripen all the grapes, so alcohols are a little higher, acidity lower and there are plenty of tannins. This is more backward and undeveloped than the 2017. One to wait.” Robert Parker’s Wine Advocate 94 points

” Toro with very polished and refined tannins, a silky texture and beautiful fruit. Full body, yet racy and tight with a lot of tension and focus. Big and structured wine. Needs four to five years to soften. Try after 2022.” James Suckling 94 points