Alemany i Corrio Pas Curtei, Penedes, Spain

阿萊曼尼·科里奧酒莊帕斯庫爾泰紅葡萄酒

點擊次數(shù)：4329

The serious red 2019 Pas Curtei was produced with a blend of 45% Cari?ena, 35% Merlot and 20% Cabernet Sauvignon that fermented destemmed after a five-day cold soak and was kept very protected from oxygen. It matured in French oak barrels and a 1,000-liter oak foudre for 14 to 16 months. It is perfumed and has notes of roses and talcum powder intermixed with hints of graphite and peat, some spices and a touch of smoke, ripe fruit and decayed flowers. The palate is medium to full-bodied, with contained ripeness and 13.8% alcohol, keeping very good freshness reflected by a pH of 3.4. 12,000 bottles produced.

The 2016 Pas Curtei shows quite ripe, reflecting a very warm and dry growing season. There are notes of plums, black cherries, some spices and an earthy touch, with some notes of peat and smoke. The palate is round and lush, with a plush texture, fine tannins and moderate acidity. 9,000 bottles produced.

The entry-level red is the 2015 Pas Curtei, a blend of 50% Merlot, 30% Cari?ena and 20% Cabernet Sauvignon from the lower part of the Ordal zone of Penedès. It fermented quite quickly after a five-day cold soak to avoid extracting green compounds, with a total of 12 to 15 days in contact with the skins. It matured in French oak barrels, 20% of them new, for 14 to 16 months. Yet, this is a super classical, serious, powerful, age-worthy and concentrated red wine. It has the seriousness of a Bordeaux, with abundant, fine-grained tannins framed by oak and with very good balance. This is an impressive, balsamic and serious red blend. 12,000 bottles and 250 magnums produced.

2014 was a rainy vintage and the 2014 Pas Curtei, a blend of Merlot with 20% each Cabernet Sauvignon and Cari?ena from the Ordal zone of Penedès, resulted in a fresh, aromatic and expressive red with good potential for bottle aging, with some tannins that might need some polishing. The hand harvested grapes are processed immediately, so they are in the fermentation vessel in less than one hour after being picked, avoiding oxidation. It fermented quite quickly to avoid extracting green notes after a five-day cold soak and was put to mature in third-year French oak barrels for 14-16 months. This is extremely earthy and mineral, with plenty of tobacco leaf aromas, insinuating a style of wine harvested a little earlier and with softer macerations, to adapt to the style of a cold and rainy vintage, with less extraction and more freshness. It turns more balsamic and aromatic with time in the glass developing notes redolent of camphor. From this vintage they are using new Cari?ena plantings they did in 2006. I like this very much. 12,200 and 250 magnums were filled in March 2016.

The 2012 Pas Curtei had a great showing. 2012 was a healthy vintage with good ripeness but without excess. It was a vintage that allowed pressure-free work in the vineyard and the time to carefully select grapes at harvest. There is less maceration compared with the old times, but the wine is aged for longer in barrel to obtain a more accessible wine; with longer élevage the wines show better early on. The grapes were harvested into cases and immediately transported to the winery, so the grapes are in the vat within one hour, which reduced oxidation greatly. This is a blend of 60% Merlot and equal parts of Cabernet Sauvignon and Cari?ena, all fermented together and in this case also raised separately and blended at the end. There are balsamic aromas from the Bordeaux varieties, good ripeness and plenty of spices. This is clearly a red for the table as it's powerful, has a sweet entry with polished, fine-grained tannins and a lively acidity that lifts the wine up. A very drinkable version of Pas Curtei. 16,000 bottles were filled in April 2014 in one go.