Bodega Bouza

2005 Monte Vide Eu 2004 Tannat, Single Parcel A6 2005 Tannat, Single Parcel A8 2005 Tannat, Las Violetas 2005 Tempranillo Tannat 2005 Merlot, Single Parcel B9 2008 Albarino

PRICE:

Suggested Retail: $75

AVAILABILITY:

Limited; ask your wine consultant

DOWNLOADS:

One-Sheet
Bottle-Art

2005 Monte Vide Eu

Only 2000 bottles produced of this blend. Most of the grapes come from the vineyard in Las Violetas but some of the Tannat is from the vineyard in Melilla, next to the winery. Herbal violets, very fresh red fruits, then intense fresh and perfumed deep black fruit. Lovely depth of sweet fruit and tannins. Peppery and expressive. Elegant and exceptional.

RECOGNITION:

Jancis Robinson: "Elegant yet full of fine flavour. Neatly made. Low volumes and every bottle hand-numbered. If I were wearing a hat, I would take it off right now!" February 2007.

VARIETAL:

55% Tannat, 30% Merlot, 15% Tempranillo

VINIFICATION:

Hand selected grapes. Controlled fermentation at 26°C; maceration on skins pumping over twice a day. Malolactic fermentation in vats.

MATURING:

Ten months in French and American oak barrels.


	Bodega Bouza 2005 Monte Vide Eu 2004 Tannat, Single Parcel A6 2005 Tannat, Single Parcel A8 2005 Tannat, Las Violetas 2005 Tempranillo Tannat 2005 Merlot, Single Parcel B9 2008 Albarino PRICE: Suggested Retail: $75 AVAILABILITY: Limited; ask your wine consultant DOWNLOADS: One-Sheet Bottle-Art 2005 Monte Vide Eu Only 2000 bottles produced of this blend. Most of the grapes come from the vineyard in Las Violetas but some of the Tannat is from the vineyard in Melilla, next to the winery. Herbal violets, very fresh red fruits, then intense fresh and perfumed deep black fruit. Lovely depth of sweet fruit and tannins. Peppery and expressive. Elegant and exceptional. RECOGNITION: Jancis Robinson: "Elegant yet full of fine flavour. Neatly made. Low volumes and every bottle hand-numbered. If I were wearing a hat, I would take it off right now!" February 2007. VARIETAL: 55% Tannat, 30% Merlot, 15% Tempranillo VINIFICATION: Hand selected grapes. Controlled fermentation at 26°C; maceration on skins pumping over twice a day. Malolactic fermentation in vats. MATURING: Ten months in French and American oak barrels.
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