Wine Maker Notes
To take advantage of the deep color of the grapes grown on these old vines, fermentations are conducted in small, open top, stainless steel tanks built for maximum immersion of the grape skins during fermentation. Each day, the skins are immersed in the fermenting juice by manually 'punching down' the cap. A period of 'cold soaking' is followed by ten to fourteen days of warm extraction during the fermentation. This technique fully extracts the deep ruby pigments of the fruit. In addition, the characteristic aromas and flavors of the ripe mountain fruit are primarily developed during the course of this fermentation. To protect both color and aroma, the new wine is pressed to tanks and barrels for malolactic fermentation and ageing. Gentle racking over the course of the next 14 months clarifies and refines the aromatic and flavor profile. The intent is to naturally render the intrinsic character of this traditional variety, without heavy elaboration by oak or blending.
The 2010 Sorbo a Sorbo Garnacha displays intense aromas and flavors of ripe cherry, raspberry, and currant, with subtle balsamic and mineral notes that add pleasantly to the complexity. A fresh, accessible wine with lingering, bright fruit on the finish. Beautifully balanced, elegant and delicious.
Calatayud has a broadly continental climate, characterized by warm, dry summers and cold winters. Rainfall is relatively low (less than 14" per year) and summer temperatures are moderated by the altitude, which is vital to the region's quality wines. This altitude also contributes to the wide diurnal (day-night) temperature range of 54.5 °F; cool nights provide the vines with the opportunity to rest and help to preserve acidity, to balance the rich fruit.