WINEMAKING PROCESS
The vineyards are amongst the highest altitude in Bullas at over 800m above sea level with complex limestone and volcanic soils. The Monastrell grapes are from ancient (70-100 years old) bush vines rigorously selected so that yields were as low as 1.5kg per vine. The fruit was stored for 48hrs in a cool room to chill it to 4ºC. Bunches were selected to optimise quality and then crushed to tank and held at below 10ºC to “cold soak” for up to 10 days. A few tanks were also allowed extended maceration after fermentation to add weight and complexity. 100% new French oak was chosen with a variety of coopers with low to medium toast, so as not to dominate the wine. Similarly, a selection of larger barrels (500 litres) was chosen to avoid oxidation and to respect the typicity of the Monastrell and Syrah grapes. The barrels were rotated on runners to ensure complete mixing of wine and lees. As a result, the wood integration and mouthfeel have been optimised. Due to cold winter temperatures, a long natural malolactic fermentation took place.
TASTING NOTES
3000 Años is a deep purple wine with pronounced aromas of black fruits and chicory characters – unique to Bullas Monastrell – toasty wood, cedar and cappuccino. Despite being a full bodied wine, it is surprisingly elegant with crisp acidity, tight tannins, a creamy vanilla texture and a long mineral finish. Cellar a few bottles for up to 10 years to enjoy even more character and complexity at a later date, although it is also drinking brilliantly now with game, venison, wild boar and punchy ragout or tomatobased dishes.
FOOD PAIRING
Read and game meats, cheese, smoking meats and stews. It also works well with grilled or barbecued meats and vegetables.
LOGISTICS
- Europallet
- Cases of 6 bottles
- Case weight: 7.10 kg
- 480 bottles/pallet
- Bottle Bar Code: 8420369303000
