Tocs 2008 Red Wine

Cellar:
BODEGA FINCA TERRES DE VIDALBA

Brand:
VIDALBA

O.D.:
DOQ PRIORAT

Variety:
30% Garnacha, 35% Syrah, 30% Cabernet Sauvignon y 5% Merlot.

Type:
RED WINE

Year:
2008

Degree:
14,5º% vol.

Production:
5.500 bottles

View:
Intense cherry, very lively garnet rim, high layer and slow, well-tinted tears.

Nose:
The wine is quite closed at first, suggesting some decanting. After about 10 minutes, the wine becomes more expressive with aromas of black and red fruit compote (wild strawberries and redcurrants with hints of blackberries), soft toasted notes of the barrel reminiscent of cedar and some chestnut embers (softer than oak), and even spices and hints of cocoa, violet flowers, dried mountain herbs with a bit of thyme, fresh stone and a soft background of damp moss and leaves.

Serving temperature:
It is recommended to serve at 16 ºC.

Consume:
Open the bottle one hour before serving and decant. Syrah is recommended. The possible presence of small precipitates is a sign that the wine has not been filtered or clarified.

Name:
BODEGA FINCA TERRES DE VIDALBA

Description:

Discover the collection of “Els Especials de TOCS” from Terres de Vidalba. An exceptional selection of vines that capture the unique essence of each wine. From the veterans and structured cups of black garnatxa, sirà and cabernet from the anyades 2003 and 2007, ends with the most authentic expressions of black garnatxa and sirà from l'anyada 2008. Each vial is a celebration of innovation, passion and the traditional traditions of Terres de Vidalba.

 

 

Vinification:

The TOCS specials from Terres de Vidalba represent an exceptional fusion of red garnatxa and syrah, with a proportion of 65% and 35%, respectively. In the meticulous elaboration, attention is paid to each varietal separately.

In the production process, 25% of the fermentation is carried out in open 500 liter jars, while the remainder is carried out in stainless steel containers. In addition, a daily pigeage and a gentle reassembly are carried out to ensure a balanced and delicate extraction.

Aging:

After fermentation, the wine is aged in lightly toasted Allier French oak barrels for a period of 14 to 18 months, depending on the variety. The casks used vary, from new 300-litre barrels to second-year 225-litre casks, bringing an aromatic richness and structure to the wine.