Canaan Chapter and Verse Mastery Tempranillo 2014
Grape varietal & region: 100% Tempranillo. The fruit for this wine comes from Canaan Winery's 600 hectare vineyards in Huailai, Hebei. Historical documents reveal that there have been over 1,200 years of grape growing records within Huailai. Huailai is adjacent to Guan Tin Lake, a water body of 290 square km surface, that serves as a natural air temperature regulator. Mountain ranges situated to the north and south of Canaan vineyards channel seasonal NW dry air from the North, which substantially reduces disease pressure to the grape vines. The vineyard sites that produce Tempranillo sit at an altitude of 498–670 metres and have high gravel, sandy loam soils.
Canaan Winery uses the label "Shi Bai Pian" in order to avoid confusion with the brand Kanaan in the Ningxia region. The term "Shi Bai Pian" (translates directly as "A Hundred Poems") was coined by acclaimed Chinese poet Du Fu from the Tang Dynasty when he composed the poem 'Eight Immortals of the Wine Cup'.
Basically, elite scholars and influential people in the Tang Dynasty loved to gather and drink fine wines together. This inspired Du Fu to write 'Ode to Eight Wine Immortals', a humorous piece that pictures eight of his contemporaries (well respected men who were politicians, poets, musicians and calligraphers) as huge drunks.
Canaan uses the name "Chapter and Verse" as an English tribute to "Shi Bai Pian". It celebrates the creative and devoted vignerons who made fine wines possible and also shares the story of Canaan's passionate people who have been toiling all year round to bring you the best of what nature has offered them.
Taste profile: The Tempranillo is a part of the mid-range "Mastery" of Canaan Winery's "Chapter and Verse. Dark red gem colour. The aromatic nose reveals red fruits mixing with vanilla and spices. Condensed tannins and a moderate acidity on the palate provides layers of support. Features strawberry, red cherry and liquorice flavours with a hint of cinnamon.
Winemaking process: Cold soaking of the fruit; 15-20 days maceration; Malolactic fermentation; a portion of the wine went through 18 months oak barrel ageing.