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BODEGAS ARRAYAN Premium

AB CSPC + 802987  
BC CSPC
+126701
Vintage:  2010
Case:  6x750ml
Region:  Méntrida DO, Spain
Varietal:   55% Syrah, 20% Merlot, 15% Cabernet Sauvignon and 10% Petit Verdot
Alcohol:  14%
Production:  2,000 cases CERTIFIED ORGANIC

Tasting Notes

Cherry red colour with lots of extract. A complex bouquet in the nose involves fruity aromas in combination with toasted and spicy ones. Smooth and elegant in the mouth with delicate tannins and a long finish. Beautifully balanced and full-bodied. Earthy and luscious.

 
 DO Mentrida, Spain

DO Mentrida, Spain

Praise For Arrayan from Decanter Magazine:

"Arrayan’s success is symbolic of the renewed energy and enthusiasm in some of Spain’s forgotten regions – in this case Méntrida. The approach may be modern, but it is based on the old vines and history of Garnacha in the region. The vineyard is on poor sandy soils at 700m – just the kind of higher-altitude site sought to prevent the resulting wine from toppling over into blowsiness. The project was launched in 1988 with the help of two top names: the Australian viticultural expert Richard Smart, who has worked across the Iberian peninsula, and in the winery the enthusiastic and insightful Miguel Angel de Gregorio of Rioja’s Finca Allende."

 

Region & Vineyard Notes

Méntrida is a Spanish Denominacion de Origen (DO) in the province of Toledo, Spain, near Madrid. The continental-Mediterranean climate is characterised by extreme temperature variations, from harsh winters to hot summers. The soil is alluvial, from the erosion of the granite massifs in Spain's central plateau, and is basically sandy loam in the gullies, with an acid pH and a high silicate content. No chemical herbicides or fertilisers are used; manure is applied as a soil improver.

Technical Notes

Soil: sandy soils of granite origin
Altitude: 600 meters above sea level
Winemaking: Each variety is cold macerated for 2 days before fermentation, which takes place at controlled temperatures in small stainless steel tanks for around 20 days, followed by malolactic fermentation in casks.
Aging:  15 months in Allier-type French oak
Production: 2,000 cases