Producer Background: The Museum winery is located in Cigales, a D.O. in Northern Spain, in Castilla-Leon. The estate vineyards are located 650-800 meters above sea level, and are rich in alluvial soil.

Wine Type: Dry Red

Grape Type: 100% Tinta del Pais.

Country: Spain

Region: Cigales

Vinification:

This wine comes from a selection of old vines between 30 and 70 years-old farmed at yields from 3,000 and 5,000 kilos per hectare. The vines are situated south-facing slopes of the Pisuerga Valley at between 700 and 790 meters elevation. The vineyard soils are composed of sand and stones with lower clay, sand, and calcareous layers. Taken with the extreme, harsh Continental climate, these are conditions that produce grapes with outstanding balance, resulting in wines of great vitality, complexity and longevity.

The Cigales D.O. rated the 2003 vintage as Excellent. The growing season saw very regular budding, and spring was hot and rainy, before a very hot August with cool nights. This resulted in good, though unequal, phenolic ripeness, which required a staggered harvest. The grapes were picked manually and transported in 350 kilo tubs to protect the fruit during transport to the winery. After going through a manual sorting, the grapes were fermented in 15,000 kilo tanks at controlled temperatures of 28–30°C using only the natural yeasts on the grape skins. The wine was left in contact with the skins with regular pumping-over for 15 days. This practice obtained excellent color extraction and round tannins with a good mouthfeel.

The wine was aged for 20 months in new American oak casks and two year-old French casks with frequent rackings. This combination of oaks from different origins resulted in a wine with a balance between fruit and complexity and an wide spectrum of aromas; from vanilla and coconut typical of American oak to the spice and toasty notes of French oak. After a gentle natural stabilization, the wine was left to rest in our climate-controlled bottle racks at least 12 months to achieve a perfect maturation and integration of aromas.

Tasting Notes: The wine shows aromas of roasted coffee and toasted oak, with ripe, dark berry, jam and mineral notes. On the palate, the wine is sweet and velvety, with structure and fine tannins, and a long finish, with traces of smoky oak, spices and ripe, dark berries.

"Bright red. Musky red fruit aromas betray a leathery character but open to offer sweet vanilla and baking spice qualities. Light-bodied strawberry and redcurrant flavors are strongly influenced by bourbony oak, with silky tannins adding grip. Finishes soft, sweet and persistent..."
-Josh Raynolds, International Wine Cellar, Sept. 2007

Food Match: venison, roasts, lamb, grilled meats, beef, BBQ.