Data sheet / Tasting Notes
ENATE Varietales dos mil veinte
GRAPE VARIETALS: Cabernet Sauvigon, Merlot, Tempranillo and Syrah.
WINEMAKING METHODS : Each variety was fermented separately in stainless steel tanks at a temperature of 28 ºC. Malolactic fermentation took place in new French oak barrels, as did ageing, which lasted a total of 18 months.
TASTING NOTES : A variety of aromas mingle to give an intense and expressive nose; soft fruit such as blackberry and cherry; spices hinting at pepper, cumin and oregano and a nuance of aniseed against a toffee and praline background provided by the oak. Noble and mature tannins guarantee mouth-filling meatiness on the palate. Flavoursome and fresh with a more rounded tannic structure. Seductively lingering, honey-roast aromas reappear during an ample and elegant finish. It is, without a doubt, a varietal wine with a distinctly fresh and contemporary character.
WINEMAKER’S IMPRESSIONS : This wine is the result of a fusion of the most select varieties to be cultivated in our vineyards. A multifaceted personality is characterised by floral notes from the Merlot, balsamic, mineral and spicy nuances from the Cabernet and black olive and leather from the Syrah. SERVICE The best is serve the wine between 16-18 ºC and ideal with smoked and roast foods as well as red meat. As it receives minimal filtration treatments, it is possible that the wine will present some sediment (potassium bitartrate) in the bottle. This is a naturally occurring phenomenon and is a guarantee that the wine has not been subject to physical or chemical treatments. Upon decanting the wine slowly, the sediment will remain in the bottle and will not affect the taste experience in any way.
LABEL : Original artwork for ENATE by Salvador Victoria
Enate and art – they almost rhyme which is, perhaps, no coincidence – come together at a lofty point: the desire to create. When it began in 1992, the winery decided that the pairing of winemaking and contemporary culture would be an essential feature of its character. It was a tricky challenge from a business point of view as well as from an artistic perspective, but it was an undisputed triumph and was copied by others. The concept was a winner: the excellence of an idea is obvious once someone – in this case Enate – has been brave enough to work it out. It was, in fact, a desire to create. In the same way as a winery is unthinkable without wine, Enate accepted art as the very essence of its identity. The two concepts begin together and mutually enrich one another. Human beings are, essentially, creators of one kind or another and we naturally love the pleasures of life. In 1992, Enate made a formal commitment to pairing the two concepts, contrasting the almost mathematical expertise of a winemaker with the unpredictability of artists inspired by winemaking. Today, Enate is both a winery and a museum. It is both a wine shop and an art gallery and its character has been formed in the excellence of both. Its barrels and walls sum up the great wines of Spain, inhabited by the genius of the great Spanish and international creators.
Las Moradas de San Martín - Contributing to the creation of a new Gredos. A passionate commitment to rediscovering the Garnacha traditionally grown in the San Martín de Valdeiglesias area, which we use as the raw material of all the red wines we produce and is the undisputed key to achieve the unique flavours of our wines. In our comitment to native grape varieties, we are also currently working on recovering the Albillo Real, a varitey that has been grown in this area traditionally, but is quite scarce nowadays.These varieties are used to create our organic, vegan wines.
LAUS - LAUS winery was founded in 2002. The winery is like an “island in Somontano”, surrounded by water, vineyards, flowers, sun, air... and life. LAUS comes from Latin and means “Praise, congratulations, consideration”. It is a name that perfectly reflects the spirit of this Somontano winery. The logo represents the earth in I Ching symbolism and represents our essence, the territory, the soil on which our vineyard stands.