Dinastia Vivanco Coleccion Vivanco Mazuelo 2008

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Tasting Notes:

Intense aromas of ripe blackberries and raspberries combine with hints of fresh herbs and other earthy mineral nuance...

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User Reviews for Dinastia Vivanco Coleccion Vivanco Mazuelo

Ratings & Tags for Dinastia Vivanco Coleccion Vivanco Mazuelo

679308 Snooth User: holzjs
rated this wine
4.00 5
2007 12/16/2010

Winemaker's Notes:

Colección Vivanco are limited-production wines which capture the essence of traditional Rioja grape varieties and the extraordinary terroirs. Each wine has been characterized by various museum pieces depicted on the labels. A manual harvest took place in October using small crates, which were then placed in cooling chambers for a minimum of 30 hours at 10°C. Each parcel was vinified separately in small French oak vats over 12 days at a controlled temperature of 26-28°C. Maceration periods varied for each parcel. Aging took place on the lees in new French oak barriques from different coopers for 14 months, during which time malolactic fermentation occurred. Occasional bâtonnage was conducted. The wine was bottled then cellared an additional 6 months prior to release.

Tasting Notes:

Intense aromas of ripe blackberries and raspberries combine with hints of fresh herbs and other earthy mineral nuances. A fruit-forward wine with smooth tannins and long complex finish.

Colección Vivanco are limited-production wines which capture the essence of traditional Rioja grape varieties and the extraordinary terroirs. Each wine has been characterized by various museum pieces depicted on the labels. A manual harvest took place in October using small crates, which were then placed in cooling chambers for a minimum of 30 hours at 10°C. Each parcel was vinified separately in small French oak vats over 12 days at a controlled temperature of 26-28°C. Maceration periods varied for each parcel. Aging took place on the lees in new French oak barriques from different coopers for 14 months, during which time malolactic fermentation occurred. Occasional bâtonnage was conducted. The wine was bottled then cellared an additional 6 months prior to release.

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Chemical Analysis:

Alcohol: 13.5%
Sugar: 1.9 grams per liter Total Acidity: 6.2 grams per liter

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