Dinastía Vivanco Graciano Rioja Colección Vivanco 2006

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  • 2006

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Tasting Notes:

Intense and complex aromas of mulberry and other black fruits, with a sweet hints of cocoa and chocolate derived from...

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Global Liquors
Miami, FL (2,900 mi)
USD 99.49
750ml
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Wijnhuis Vinexus
Chaam, NL (5,700 mi)
EUR 64.57
USD $
750ml
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Deep, almost opaque violet-purple colour, with a bright garnet rim that clings to the glass. Intense and complex aromas of mulberry and other black... Read more

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User Reviews for Dinastía Vivanco Graciano Rioja Colección Vivanco

External Reviews for Dinastía Vivanco Graciano Rioja Colección Vivanco

External Review
Source: WineChateau.com
04/16/2010

Deep, almost opaque violet-purple colour, with a bright garnet rim that clings to the glass. Intense and complex aromas of mulberry and other black fruits, with a sweet depth of cocoa and chocolate from the wood and some herbal, minty notes as well as violet, foral aromas. Well balanced in the mouth with lots of fruit, soft tannins and a long, persistent fnish.


Winemaker's Notes:

Harvest took place in late October by hand. The bunches were placed in small crates which were then stored in cooling chambers for a minimum of 30 hours prior to fermentation. Each variety was fermented separately over 12 days at temperatures of 25-29°C. Maceration periods, however, varied per parcel. Malolactic fermentation occurred in new French oak barriques from different coopers during an 18-month aging period, remaining on its lees throughout with occasional bâtonnage during the first few months but without racking, malolactic fermentation occurred. Bottled without fining nor filtration, the wine was cellared an additional 6 months prior to release.

Tasting Notes:

Intense and complex aromas of mulberry and other black fruits, with a sweet hints of cocoa and chocolate derived from the wood. Some herbal, minty notes and violet, floral aromas are present as well. On the palate, it is well-balanced with lots of fruit, soft tannins and a long, persistent finish.

Harvest took place in late October by hand. The bunches were placed in small crates which were then stored in cooling chambers for a minimum of 30 hours prior to fermentation. Each variety was fermented separately over 12 days at temperatures of 25-29°C. Maceration periods, however, varied per parcel. Malolactic fermentation occurred in new French oak barriques from different coopers during an 18-month aging period, remaining on its lees throughout with occasional bâtonnage during the first few months but without racking, malolactic fermentation occurred. Bottled without fining nor filtration, the wine was cellared an additional 6 months prior to release.

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Notes: 18 months in new French and American oak barrels from different coopers, using various sources of oak and toast levels. The wine remained on its lees throughout, with occasional bâtonage in the first few months, but without racking. The wine was then bottled without fning or fltration so small natural deposits can occur in the bottle.

Chemical Analysis:

Alcohol: 15%
Sugar: 2.8 grams per liter Total Acidity: 6.9 grams per liter

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