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PepWines

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FINCA Finca Morés

	SELECCIÓ +0 D.O. : MONTSANT RED WINE 2009 VARIETALS: GARNACHA NEGRA 60%, CARIÑENA 15%, SYRAH 25% VINIFICATION: HAND HARVESTED GRAPES. CARBONIC MACERATION WITH GARNACHA, OTHER VARIETIES TRADITIONAL MACERATION- FERMENTATION DURING 20 DAYS. FERMENTATION AT 26ºC.	TASTING NOTES: PURPLE COLOR, RED FRUIT FLAVOURS COMBINED WITH SPICY NOTES. SOFT TANINS IN THE MOUTH, NICE BALANCE AND ACIDITY, GOOD AFTERTASTE.   ANALITICAL DATES: Alc. % - 13,45% Vol. Acidity -  0,85gr./l. Sulphites Free - 35 mgr./l. Sulphites Total - 95 mgr./l.
	SELECCIÓ +3 Source of grapes:  Our estates Finca  Mores and Can Just,  both close to the  town of Falset.      Blend:  60% Garnatxa  40% Cariñena, Ca-  bernet, Merlot, Sy-  rah    Oak ageing:  Three months in  used French oak.	Tasting note:  This rich and fruity  wine is dominated by  the aromas of succu-  lent cooked fruits,  with touches of cin-  namon and herbs.
	SELECCIÓ +8 Source of grapes:  Our estate Finca Mo-  res at the border of  the DO Montsant and  the DO Priorat      Blend:  60% Garnatxa  40% Cariñena, Merlot  and Syrah      Oak ageing:  Eight months in mos-  tly new French oak.	Tasting note:  A complex, full, yet  remarkably fresh wi-  ne. Blackberry jam  on toast on the nose,  but well-balanced  with a refreshing  streak of acidity on  the palate

For the moment, Finca Mores is quite definitely a ‘hand-made’ wine, from a single small estate and produced in a series of tidy small rooms on the ground floor of the family home. Not really a garage wine, more or a ‘spare room wine’. The objective of the group of friends who work together in this project is to build a winery on a separate estate which sits just out- side the village of Falset—temptingly on an es- tate which marks the frontier between the Prio- rat and Montsant DO’s. 

 

In this small winery, all processes are carried out by hand, from the picking of the grapes to the racking of the wines.

Wine-maker Jordi Vidal’s objective is to be invi- sible!! In other words, the hand of the wine- maker should be felt as little as possible, produ- cing wines which are the true expression of the terrior and giving them just the correct touch of oak to make them well-balanced. His 20 years experience in the wider region has lead him to work with the best barrel makers and uses only French oak for ageing the wines, some new and some already used barrels. But at most this deli- cate variety can only take up to eight months in the barrel, if well-balanced by other more ro- bust varieties. Quality control is vital at all times and unfortunately not all the barrels make it through to the final blend—some of it ends up in a barrel outside under a cypress tree where is turns into a potent vinegar to be shared bet- ween family and friends!