Buezo Varietales Tempranillo Merlot Cabernet Sauvignon 2005

The balance and fruity aroma of Tempranillo. The velvety softness of Merlot. The sensuousness of Cabernet Sauvignon.

Tempranillo (Aragonez, Tinta Fino, Tinta Roriz), Merlot, and Cabernet Sauvignon

$59.00

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Red Fruit, Black Fruit, Pepper / Spice, and Herbaceous, Toasted, Smokey, Sweet Spice, and Leather / Earthy

BODY: Full
DRYNESS: Dry
ACIDITY: Medium +
TANNIN: Medium
ALCOHOL (%): Pronounced (12-14%)

Origin: Castilla y Leon (Ribera del Duero, Toro, Rueda & More), Spain

Grape Varietals:
Tempranillo (Aragonez, Tinta Fino, Tinta Roriz), Merlot, and Cabernet Sauvignon

Winemaking:

Malolactic Fermentation

Maturation: >24 Months Oak Barrels and Bottle Ageing

Awards:

WESTERN FOOD PAIRING
Pate, roast beef, game, blue cheese

ASIAN FOOD PAIRING
Braised pork trotters, SiChuan ChaoKao

Bodegas Buezo

Born in 2000, it was led by Abel Buezo with the idea of creating the best wines possible from the Valdeazadón property in the Village of Mahamud, Burgos in Spain. The focus is on high quality, elegant aged wines

Description

Buezo Varietales Tempranillo Merlot Cabernet Sauvignon 2005

Grape Varietals & Region: A blend of Tempranillo, Merlot, and Cabernet Sauvignon

Taste Profile: The wine is bright, with complexity. Sage, dried earth and a minerality combined with dried cherries, black currants and plums. A beautiful wine to open and drink

Winemaking Process: Manual selection of clusters in the vineyard and berries in the winery. Gravity transfers. Alcoholic fermentation in truncated conical stainless steel tanks with controlled temperature and two daily pumping overs. Malolactic fermentation in temperature-controlled French oak vats. (All varieties are made separately with subsequent blending). In French oak barrels (70%), American and Central European oak (30%), for a minimum period of 12 months, remaining in the bottle for at least 72 more months, rounding up.

Shouldered & Powerful Reds

Powerful modern reds with the ability to age. They tend to be very intense, with ripe fruit, firm tannins & drinkability either young or cellared.

They often have notes of forest floor, blackcurrant, mint & eucalyptus

Carbonic Maceration

Carbonic maceration is a form of whole bunch fermentation, when whole bunches of uncrushed grapes ferment from the inside out. It traditionally requires an environment full of CO2, some winemakers allow a percentage of crushed grapes to ferment & release the CO2.
While a natural process, it has been adopted as a stylistic choice to make wines fruiter & soften their tannins