We aim to have all wines be vintage specific. In the case the listed vintage is out of stock and you note you would like that particular vintage, we will inform you via email for approval to go ahead.
About This Wine
No intervention save pruning takes place. The apples are high in tannin and acidity, but relatively low in sugar, and are picked and pressed in October. The juice is frozen for a week or so, and only 25% of the original volume remains. After fermentation, it's aged 18 months in very old barricas, is unsulphured until bottling, then rested in bottle for several years until finding expression and balance. It's 11% abv, 140-150g residual sugar, pH 3.5. Made since 2008, production is about 3500 bottles nowadays. High acid, and high sugar in tensile balance is the aim: foie, tripe and tart-tatine are equal targets.
Olive-amber, deep and shiny, somewhere in between boal and eaux-de-vie to, and kinda thick-looking. Wow! Unbelievably pure essence of yellowy apples launches from the nose. Still, sweet, penetratingly acidic, apple toffee, juicy appleskin memory, intense in all ways but not heavy nor cloying and the mouth is excited but not overwhelmed at end. Great tannin grip (not holding tight through) with a malip rip.
Olive-amber, deep and shiny, somewhere in between boal and eaux-de-vie to, and kinda thick-looking. Wow! Unbelievably pure essence of yellowy apples launches from the nose. Still, sweet, penetratingly acidic, apple toffee, juicy appleskin memory, intense in all ways but not heavy nor cloying and the mouth is excited but not overwhelmed at end. Great tannin grip (not holding tight through) with a malip rip.
| Type | Dessert, Sherry & Port |
|---|---|
| Varietal(s) | Apple Cider |
| Country | Spain |
| Region | País Vasco |
| Brand | Malus Mama |
| Vintage | 2011 |
Wines of Spain
With 2.9 million acres of land planted in wine grapes, Spain is the most widely planted wine producing nation and second largest producer in the world. Many styles of wine are produced in the country most of which are based on native grape varietals.
The two most famous regions are Rioja and Ribera del Duero for their Tempranillo production. Rioja Tempranillo (the classic) will be lighter and fresher with red fruit flavours as compared to those from Ribera del Duero that are often deep purple, higher in alcohol with more tannins and intense black fruit character. Rioja is also known for producing Garnacha (Grenache), as well as rich, nutty whites from the indigenous Viura varietal.
In the Catalonia region, Spain is recognized for making a sparkling wine in the traditional method but using native grape varieties. This is called Cava. Priorat, a subregion within Catalonia specializes in making still red blends of Garnacha, Carignan and often Syrah and Cabernet Sauvignon in a bold and full-bodied style. Together with Rioja, wines from Priorat have achieved DOCa/DOQ status signifying their quality.
Sherry is Spain’s famous fortified wine which can either be completely dry, lusciously sweet or somewhere in between. This is made in the southern region of Jerez.
Other notable Spanish wine styles include: Monastrell (AKA. Mataro/Mourvèdre), produced in the Jumilla region and refreshing white Albariño and Verdejo from north western Galacia.
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