Quinta da Muradella Alanda Tinto 2008 is made from Mencía 65%, Bastardo 30% and Tempranillo 5%. Aging during 13 months in new French oak casks. This project was born in 1991 and it is focused on Quinta da Muradella, a property of 14 hectares with diverse varieties of grapes, where José Luis Mateo follows the principles of Organic and Biodynamic Agriculture.
Tasting notes: Red cherry colour with a violet touch. On nose, intense, scents of wild berries and spices. On palate, lasting with mineral notes.
What the critics say...
Robert Parker: 90 points(01/06/2011)
"An earthy minerality, rose petals, exotic spices, incense, cassis, and black raspberry aromas compose the bouquet of this spicy, savory and complex red. It has the structure to evolve for 1-2 years which may allow it to fill out. It can be enjoyed through 2018, perhaps longer."
Pairing: Aged Cheese, Game Animals, Grilled Red Meats, Legume, Roasts, Stews.
Quinta da Muradella is a project of José Luis Mateo born in 1991 in order to recover the wine-growing traditions of the zone, and since the year 2000 with the invaluable collaboration of star winemaker Raul Perez.
The winery owns a total area of 14 hectares of vineyards, spread over... different places in terms of Monterrei Pazos, Tamaguelos and Vilardevós.
The region of Monterrei is located in the southern province of Ourense (Galicia), and forms a valley that opens along the Tamega river, which crosses from north to south. This Galician hinterland has intermediate characteristics between those parts of Atlantic and continental climate, being a combination of wetlands in extreme temperatures.
The new estates have been planted with material from a mass selection collected from the oldest vineyards where they have identified varieties almost disappeared as the zamarrica, the bastard or Monterrei monstrous. They also have an area where they are testing with Portuguese varieties and other sources.
All the grapes come from the estates (owned or leased) that allows the working conditions are adapted to different brands by vintage. Varieties are developed separately from the estates, depends of the vintage they using of steel, wood or combination of both, triying to respect for the identity, authenticity and features of the plots or manipulated varieties. It does not follow a fixed rule as to stays in wood, bottled or tank but this will be marked by the development and monitoring of wine. We let the source, the vintage and the wines imposing their way of being, taking part as little as possible and trying to interpret what they express in every moment.
The wines are produced in a small cellar with capacity for 75,000 bottles, being bottled, corked by hand and even some items also labeled by hand.
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