Terras Gauda La Mar Caino Blanco 2012

Terras Gauda La Mar Caino Blanco 2012

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Quick Overview

Ripe tropical fruits and aromatic herbs are the salient aromas, neatly showing the characteristics of the terroir, giving the wine a mineral quality and earthy notes that are very pleasant in the nose and during retro-olfaction.

Its high glycerol content makes this wine very full in the mouth, rich in flavoUrs and very unctuous, with very good structure and body, resulting in an ample, mellow wine that seems to linger endlessly. Its high acidity lends it freshness and makes possible a perfect ageing.

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Although blended with small amounts of Albariño and Loureiro, Terras Gauda La Mar is basically a true Caiño Blanco wine, made from a grape variety that has been reclaimed in Galicia.

HARVEST DATE: September 25-26, 2012
SUGAR CONCENTRATION AT HARVEST DATE: 218 g/l
ALCOHOL CONTENT: 12.7 % vol
BOTTLED: July 19, 2012
LAUNCHED: March 2014
PRODUCTION: 20,000 bottles

2012

The very mild temperatures we had during the early summer made for very slow grape ripening, while the excellent temperatures that prevailed until the end of September favored a decrease in acidity and a perfect ripening of the Caiño grape. Thanks to these favorable atmospheric conditions we could delay harvest until the grapes were at the optimum ripening point, making for a wine with fine, very complex ripe aromas that clearly exhibited the main aromatic virtues of this variety. In the mouth it has a depth and carnosity that makes for a long draught, alive and long lasting.

PRODUCING REGION
Rías Baixas – Galicia.

GRAPE VARIETIES
85% Caiño blanco, 10% Albariño, 5% Loureiro.

VITICULTURE
This is a grape known for its scarce production, being the least productive of the white Galician varieties. The Caiño is a long cycle, late ripening grape. It is the last to be harvested in the season, when there is a high risk of precipitation.

It is a very delicate grape, its sensitivity to mildew requiring interventions such as defoliation or green pruning to prevent diseases and attain a good, balanced ripening.

A significant viticultural virtue of the Caiño is its ease to exhaustively extract the particular traits of the terroir where it grows.

VINIFICATION
Because of its high skin percentage, the Caiño grape undergoes a longer cold maceration process to extract the aromas to full advantage. After the fermentation process is then left to settle at low temperature until it is bottled and continues to age for at least five more months.

TASTING NOTES
Ripe tropical fruits and aromatic herbs are the salient aromas, neatly showing the characteristics of the terroir, giving the wine a mineral quality and earthy notes that are very pleasant in the nose and during retro-olfaction.

Its high glycerol content makes this wine very full in the mouth, rich in flavoUrs and very unctuous, with very good structure and body, resulting in an ample, mellow wine that seems to linger endlessly. Its high acidity lends it freshness and makes possible a perfect ageing.

WINEMAKER’S COMMENTS

This wine does not require decanting, although we do recommend letting it breathe for a while before tasting.

Maturation/Ageing potential: at launching time clearly shows the excellent varietal traits of the grape. In a period of at least five years it will continue to evolve in the bottle acquiring complexity and maturity.

Optimum consumption temperature: between 10ºC and 12ºC.

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