PAso-Primero Tinto 2014

Tasting Note :

A bright, ruby red colour which is backed up by an intense bouquet of cherries and plums. As the nose develops it shows more complex characteristics with white pepper spice, hints of sweet vanilla and roasted coffee beans. The palate has weight and structure but is perfectly balanced with soft, supple tannins. A good backbone of acidity gives this wine length and ensures this wine can be enjoyed on its own or with a variety of foods.  

Varieties – 50% Cabernet Sauvignon, 25% Merlot and 25% Tempranillo. 

Each variety included in the Paso-Primero blend was chosen for its suitability to the Somontano climate. As each variety ripens at slightly different times we are able to harness the full spectrum of fruit maturity and capture their most desirable characteristics. The earlier picks of Merlot and Tempranillo bring plenty of red fruit flavours to Paso-Primero while the later pick of Cabernet Sauvignon gives the wine structure and a deeper complexity. Each of these would make excellent single variety wines but together they have been utilised to create a fantastic fruit-forward blend.

Food Pairing :

Paso-Primero is the perfect accompaniment to light meat dishes and roasted vegetables. Tom’s top tip would be to pair the wine with a charcuterie board and a variety of mature cheeses. Emma would recommend grilled, lightly-peppered Portobello mushrooms with herby pesto, rocket and goats cheese.

2014 Vinification Notes :

The grapes were harvested at night to ensure optimum temperatures for freshness and fruit integrity. In separate fermentation tanks each variety was held for at least 21 days of skin contact under cool conditions to ensure the preservation of bright, fruity flavors. A small amount of oak was used to further enhance the wine whilst preserving the fresh, fruit-forward style. After the wines had reached maturity they were carefully blended together to highlight the desirable qualities of each variety and to produce a smooth, balanced wine. 

Vintage – 2014

Alcohol – 14%

pH – 3.60