Enira, Reserva, Bessa Valley, Bulgaria, 2017
Count Stephan von Neipperg, owner of several famous Bordeaux properties, including Châteaux Canon La Gaffelière and La Mondotte, sought out the Bessa Valley where the wonderful clay-limestone soils showed him the potential to make great wines.
In the shadow of the dramatic Rhodope Mountains, these soils provide the structure, strength and minerality that allows Stephan to create wonderful wines that are full of power and elegance.
Bessa Valley is located on the hills between the Rhodope Mountains and Maritsa River. The climate is continental – hot summer and cold winter. The terroir is influenced by the river and the mountain. Rainfalls are at usual level. The soil in the Valley is loamy and clay-stony, mixed with limestone. The limestone rock is half a meter under the soil layer. 140 Hectares of vines are planted with Merlot, Syrah, Petit Verdot and Cabernet Sauvignon.
First selection is performed in the vineyard and only mature grapes are hand-picked, then carefully selected again at sorting tables. The philosophy is to ferment only good quality of grapes. The tanks are gravity filled without crushing the grapes. Cold maceration of whole berries takes 5 to 8 days at 10 - 12 ºC to achieve the desired colour and fruit extraction. Alcohol fermentation with the addition of selected yeast strains is controlled at 24-26 ºC for 8-10 days, in order to reach around 3-4 g/l residual sugar. Pump overs and pigeage are done in order to conduct slowly extraction from the grapes and achieve balance in wine. The hot maceration is carried out at 28- 30 ⁰C with the marcs followed by 10 to 15 days in temperature controlled concrete tanks. Malolactic fermentation continues in tanks and oak barrels, then ageing for about 18 months in oak barrels.
16 - 18 Months
Type: French New and 1 Year old Oak Use
% wine oaked: 100%
% new oak: 40
The aromas on the nose are red fruits, vanilla and menthol. The attack in mouth is sweet, followed by wood tannins still present, but which would mellow in the future, allowing this wine to age for at least 10 years.
Red meat and cheese.
Petit Verdot 36%
Cabernet Sauvignon 24%
6 x 75cl