Susana Sempre Maior Negre 10
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Susana (sempre...) Maior Negre 2010 Red Wine Susana (sempre….) Premium Red 2010 was made from 66% Cabernet Sauvignon, 12% Merlot, 3% Callet and 2% Syrah. The 2010 Harvest Winter 2010 was cold and wet. Spring, however was dry and mild. Summer too was cool at the beginning. July was humid and hot, but August was rather cooler than normal. As a result the grapes ripened later than normal. It was a very healthy year for the grapes, and there were no reported vineyard diseases. Yields were higher than the previous year, and overall it was an excellent vintage. Harvesting and Winemaking The creation of Susana (sempre…) Premium Red began with hand harvesting the grapes in vineyards just a few metres away from the winery and getting them into the winery in the very early hours of the morning, to avoid the possibility of the slightest oxidation, which might lessen their aromatic potential. Cabernet Sauvignon was harvested on 8th. and 9th. September, Manto Negro began on 10th. September and Merlot was harvested on 24th. and 25th. September. All the grapes were destalked and transferred immediately to reception tanks. Once the tanks were full, the mash was chilled to the ideal temperature for fermentation of the individual varieties. Manto Negro was fermented at between 15 and 18ºC, to produce a particularly fruity wine. Cabernet Sauvignon and Merlot were fermented at between 25 and 28ºC. Fermentation and maceration lasted for around 20 days, after which time the young wine was racked from the solids which were subsequently sent for pressing; the press wine was kept separate and would play no further part in the making of this finished wine. Malolactic fermentation then took place in the same stainless steel fermentation tanks, and once it was complete the young varietal wines were transferred to French and American oak barrels to be aged for 12 months. During this time the wine was carefully and regularly monitored by analysis and tasting to monitor its progress, until it was ready for bottling. Once barrel ageing was complete, the final blend was made and prepared for clarifica- tion, filtration and bottling. The wine is aged in bottle for at least 10 months before release to market. Bottling date: The second half of February 2012. Tasting Note Intense, deep red colour, with highlights of morello cherry, prunes and a ruby rim. The nose is complex, showing a mix of intense balsamic notes from the oak, as well as deep, dark stone fruit, cherry and plum, along with aromas of raisins, preserved fruits and spices. The palate is elegant, complex, intensely full, rich in ripe tannins, balanced by good acidity. It is well structured, with a long, well developed finish. This is a wine which can be enjoyed while still young, but which has sufficient structure to age well in bottle for some time. Technical data: Alcohol: 13,9% vol. Total acidity: 5,4 g/l pH: 3,65 Sugar residuals: < 1 g/l.