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by Guest Contributor Fernando Vigón

I took the advantage of a recent long week-end in Huesca to carry out a comprehensive tasting of one most of the exciting vineyards in the Spanish wine landscape, Enate.

Born in 1991 under Nozaleda’s brother’s businesslike mindset Enate is today the spearhead of Somontano, ten years ago an unknown local area in northern Aragon (Huesca) and now one of the coolest D.O. in Spain. Its blending largely based on French grapes, cabernet, merlot, chardonnay…… has made quite a name for itself. Its image carefully crafted, don’t dare to miss the labels, high workmanship and a product range with the right balance between top and value-for- money wines turned the emerging superstar vineyard into an impressive success.

I am very keen on the ENATE CABERNET SAUVIGNON-MERLOT, 6 €, Cabernet Sauvignon 50%, Merlot 50% and not only due to its price. Purple cherry, an aroma of ripe dark fruits, blackcurrant, blackberry, maybe with a hint of vanilla and green herbs. Powerful and flavoursome in mouth. Firm and tannic finish. A real bargain.

In the same price bracket you must not fail to try the ENATE CRIANZA, 9 €, Tempranillo 70%, Cabernet Sauvignon 30%. Matured for nine months in oak and 18 months in bottle. It is made in international style, with sweet black currant, and berry fruit with toasty oak? Ripe, dense, medium to full bodied. It will drink well for over 5 to 7 years.

I am not going to elaborate on the ENATE MERLOT-MERLOT, 21€, 100% Merlot. To my mind the best merlot in Spain nowadays, I wrote about it in this blog last spring.

I have a soft spot for Enate’s flagship the RESERVA ESPECIAL 96, 65 € -yes, in spite of the price- , a blending of Cabernet Sauvignon 55%, Merlot 45%. Matured for 18 months in French oak barrels and 24 months in bottle before released for sale. A classic, it shows a dark ruby colour and sweet oaky scents mingled with jammy raspberry, perhaps a touch of coffee and floral scent (according to my wife). Dense, superbly concentrated, with elegant tannins and nicely integrated wood. A knock out.

How do you top that?

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