Wine Advocate 89 points - The 2006 Merlot Deyo was barrel-fermented and aged in new French oak for 12 months. Dark ruby-colored, the nose reveals spicy red fruits, cedar, spice box, and tobacco. Silky on the palate with good depth and savory, spicy flavors, it has enough structure to evolve for 1-2 year but can be enjoyed now and over the next 6-8 years. (Apr 2010)
This is the luxury cuvee; what a bargain. Rich and elegant with style. Tastes like a much more expensive wine.
|Wine maker notes
|Grape-harvest at the beginning of October
The grape juice is fermented in 15,000 litre stainless steel vats with intense pumping over and cap punching operations at a temperature of 28 ºC for 15 days.
Once this process has been completed, 20 new 300 litre Allier stave oak barrels are filled for the malolactic fermentation and subsequent ageing for 8 months on fine lees.
The barrels are topped up every 15 days to prevent oxidation. This great wine has a dark, purplish cherry robe, intense nose, sugar-roasted beans, good wood. The mouth-feel offers flavours reminiscent of blackberries, dried apricots, cinnamon.
Balance between a well defined structure and some fine tannins.
|1986 marked the commencement of the work to re-structure the family vineyard at Villamayor de Monjardín, directed at modernising the wine-making process in Navarre. At the same time we extended and upgraded the buildings on the land in order to construct our winery, which was inaugurated in 1994.. Right from the outset, the winery has boasted a visitors' reception area, as we are unable to conceive our work without the involvement of our customers and friends.
Bodegas Castillo de Monjardín was developed by Sonia Olano and Víctor del Villar, with the idea of being unique, in the wine-making and wine-ageing processes. Our wines are produced in buildings occupying an area of 4,000 m2 , with a separate building for each wine-making process, and a twelve meter difference in level between each one. In this way, the northern face of each building is below the grade line, thereby providing the ideal temperature and humidity for our wines, as well as favouring transfers.
We are always open to innovative wine-making techniques, given the fact that the winery gives the wine its character, and innovation and technology are two tools which need to be used. We are not a winery that just sits back and continues to produce the same wine, year in year out. Our interest in innovative wine-making processes has led us to produce different wines, wines that stand out from the crowd, with an exceedingly high standard of quality.