Signos de Origen Syrah ‘La Quebrada’ is hugely seductive, dark, dangerous and moreish stuff! La Quebrada (the name of the vineyard blocks) literally means “Gully” due to the location of the vineyards that are at the foothills of the coastal range of mountains in Casablanca. A complex bouquet of notes, including black fruit along with peppery and smoked notes on the nose, and aromas of cassis, violets and sweet spices in the background. On the palate, the sensations become more elegant and smooth with marked mineral and earthy notes.
Intense, deep bluish-violet in colour. Its very expressive aromas recall red fruits such as raspberries and blue fruit such as blueberries. Notes of violets, chocolate, charcuterie, and leather appear as the wine opens. Tremendously smooth on the palate with good body and lush tannins. The very long finish ends with notes of liquorice.
Ideal with grilled meats, lamb curry, roast pork with plum sauce, or spicy duck recipes. Also very good with aged and blue cheeses.
|Grape||97% Syrah (Shiraz), 3% Viognier
|Style||Dry, Red, Full Bodied, Smooth, Spice, Red Fruit, Complex, Stylish|
|Dietary||Vegetarian, Vegan, Sustainable, Organic, Biodynamic|
Vineyard and Winemaking
The climate is cold due to the influence of the Pacific and the Humboldt current. This presents permanent humidity and average temperatures of 25ºC in summer and 14º in winter. There are no aquifers nearby, so irrigation is used, which means that water is limited to specific points in the growing season. The vineyard has has different types of soils, from evolved and black clay, to coarse yellow sand. Casablanca Valley is influenced by the Pacific Ocean and the Humboldt Current and presents constant humidity. This season’s average maximum temperature was 28ºC in the summer, and the average minimum was 10ºC in the winter. The annual rainfall was 360 mm, concentrated in the winter and spring, followed by a dry summer. Harvest was later than in other years in order to reach the desired level of ripeness. Upon arriving at the cellar, the grapes were deposited onto a conveyor belt for selection. Leaves and damaged fruit were removed and the selected bunches were transported by another conveyor belt for destemming. The individual grapes were selected by calibre and continued on to a vibrating machine to ensure perfection in the selection. They then dropped gently into a wooden vat for a 6-day pre-fermentation cold soak at 8ºC. Alcoholic fermentation took place in French oak vats with native yeasts at 24º–27ºC. The pump-over program was determined by oenological criteria, and total maceration time was 17 days. Malolactic fermentation took place naturally in barrels. The wine was aged for 13 months in barrels and egg-shaped concrete tanks. The wine stabilized naturally without treatments and was passed through a 3–5-micron (absolute) cartridge filter before bottling. 43% of the wine spent 13 months in oak barrels, 38% in foudres, and 19% in a concrete egg.
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