2005 Barrua (Carignano / Cabernet Sauvignon / Merlot), Agricola Punica
(12x37.5cl)
| Product Code: | 51440605 |
| Description: | 2005 Barrua (Carignano / Cabernet Sauvignon / Merlot), Agricola Punica |
| Case Size: | 12x37.5cl |
| Producer: | Agricola Punica |
| Region: | Sardinia |
| Country: | Italy |
| Alc. By Vol.: | 14.5 |
Other Vintages
| 2004 Barrua (Carignano / Cabernet Sauvignon / Merlot), Agricola Punica |
| 2006 Barrua (Carignano / Cabernet Sauvignon / Merlot), Agricola Punica |
Grape Varieties
| 85% | Carignan |
| 10% | Cabernet Sauvignon |
| 5% | Merlot |
Food Matching Note:
The full bodied nature of this wine is balanced by its soft structure and ripe fruit, allowing it to cope with rich foods such as lamb, game or piquant spicy dishes and also complement medium bodied, complex foods. A great partner for slowly braised lamb shank, pan fried venison steaks with a black cherry reduction, roast goose with all the trimmings, spicy meat pizza's, mixed grilled red meat or pasta / risotto dishes with mushrooms, truffles or cheese based sauces. Surprisingly verstaile considering the concentration and complexity.
Tasting Note:
Deep ruby in colour with hints of violet and an intense, complex, inky bouquet of plum and blackberries, red fruit jam, spices and bay leaves. Velvety in the mouth, it has a mellow structure and sweet tannins which make it effortlessly elegant with a long, spicy liquorice finish, the latest work of art of an unrivalled master.
Vinification Note:
Sourced from 2 distinctive vineyard sites at Barrua and Narcao. Barrua supplies mostly Cabernet and Merlot on old bush vines and Narcao is undergoing replanting, from pergola training to bush vine on the sandier areas closer to the sea, and to guyot on the clay soils on the inland side, the Narcao vineyard is planted mostly with Carignano. The vines are planted in a dense concentration, naturaly limiting the yield of each individual plant and increasing the concentration of flavour in the ripe bunches which are individualy harvested by hand. The whole bunches are destemmed and crushed into open concrete fermenting tanks where they are left for a few days to macerate with the skins before fermentation begins, during which time the cap is punched down gently by hand twice a day for a period of approximately 2 weeks. The wine is then racked from the skins and malo-lactic fermentation is encouraged in the same concrete tanks. Ageing is in French Alliers barrique, one third of which are new, one third are second fill and the final third are third fill. This maturation in barrique lasts for 18 months, at which point only the finest barrels are selected for blending. The finished wine is allowed a further ageing period of 12 months in bottle before shipping, ensuring that it is ready to open and enjoy on release.