Koyle Cerro Basalto

The grapes were picked in extremely small, selected parcels, from high density vines in Los Lingues, coming from rocky slopes, where the roots absorb the minerality and freshness of this volcanic basaltic soils from the the unique Cerro Basalto block. The vineyards are in the North East part of our mountains, and soils have a high concentration of iron who develop an elegant and rare expression of this blend.

Plantation going from 8.000 to 12.500 vines per hectare, with almost no irrigation, to express their origins as much as possible. At optimum ripeness, the grapes are handpicked and brought to the cellar for sorting. Vinification is conducted in small tanks to get the best extraction of aromas, flavors and silky tannins, and aging are conducted in concrete eggs and foudres.
No filtration.

Well-drained soils have a clay texture with volcanic rocks and colluvial stones that deliver unique minerals giving the right balance to this wine. Both are key factors of optimal terroir for the production of high quality red wines.

Double Guyot.

Aromas of blackberry, blackcurrant, grilled portobello, dried oregano and earth. It’s full-bodied with firm, fine tannins. Plump and juicy with a wild, spiced edge.

The iron-rich soils of Kayle's Cerro Basalto vineyard tend to produce dense, highly aromatic wines, such as this cuvee of Mourvedre, Grenache, Carignan and Syrah, fermented separately and aged in foudres and larger oak barrels. Sappy, intense and ferrous, with notes of mint and stony reduction.

2016 was a very good year, and the 2016 Cerro Basalto shows spectacular freshness. It's a blend of Monastrell, Garnacha, Carinena and less than 5% Syrah. They use a lot less Syrah because they feel the grape marks the blend too much. On the other hand, the percentage of Garnacha in the blend has been growing, and it makes for a juicier and longer wine with more red fruit notes. It has a very high drinkability. The varieties mature separately for one year before the wine is blended and put in a foudre. and this seems to work very well. The varieties are very integrated, and the wine is vibrant and very juicy. There are some floral notes that develop with time in the glass, and the palate is mediumbodied with very fine tannins. There is a faint earthy sensation in the texture that I associate with the volcanic soils. There are some 6,700 bottles of this. It was bottled in December 2017. It's polished and drinkable but it should continue evolving nicely in bottle for a few more years.

Cerro Basalto is a selection of about six hectares of vineyards, located in the highest area of the vineyard. The soils are rocky and there are mainly Mediterranean varieties planted there, but also some carménère and cabernet franc that go to the other wine of this range, Cerro Basalto Cuartel G2. In this case, it is 40% Monastrell, 35% Garnacha, 20% Cariñena and the rest of Syrah. All the varieties are raised separately and after a year they are integrated into a five thousand-liter foudre. The wine has the character of Mediterranean wines, but with an accent here on the tannin structure of the Monastrell in a very warm year. The fruit is lush and the acidity is gentle and persistent. A wine for lamb curry.

Aromatic, with rose, strawberry, raspberry and wild cherry flavors join all togheter, with hints of bay leaf, cinnamon and roasted tobacco in the background. Silky, yet with a solid structure supporting the flavors, show fine length and leave a mouthwatering impression, with a soft bitterness in the final who reveal is volcanic origin.

Pork sirloin with dark beer & carrot sauce, duck a l'órange, rabbit based platters, spiced lamb chops.

Recommended 30 minutes decanting before drinking.

Ecocert S.A.