Abbotts & Delaunay Alto Stratus Carignan 2012 Wine Review
Abbotts & Delaunay Alto Stratus Carignan 2012
Community Reviews: 4
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Bottle size: 750 ml
Natalie's Score: 93/100
A distinguished Carignon with great flair, finesse and individuality. Incredible depth and layering of dark red fruit flavour mingling with spice. This leads to a hedonistically long finish. Wow. Pair with a pepper steak.
Carignan food pairings: feathered game, cured ham, spicy cuisine, Japanese dishes.
This Abbotts & Delaunay Alto Stratus Carignan 2012 was reviewed on April 15, 2015 by Natalie MacLean
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|Sean O'Regan - Certified Sommelier rated this wine as 90/100 with the following review:|
Single varietal Carignan, deep ruby with stewed mixed berries and spicy notes from the glass. Juicy, red and black berry with cherry on the palate along with some toasty oak notes. Medium full body, nice acidity carries the fruit to a med-long spicy finish with fine tannins make an apperance. Tasted April 2015
|Matt Steeves - Certified Sommelier rated this wine as 90/100 with the following review:|
A unique single varietal expression of Carignan from the South of France. Beautiful smokey charcoal grilled beef notes, stewed fruits, and grilled beets. A lovely wine to enjoy with charcoal BBQ grilled meats. Tasted March 2015. 90 points. Matt Steeves - www.quercusvino.ca
|Carignan is the grape variety for hot, dry climates, yielding wines full of harmony and elegance.|
We have selected two types of terroirs: 100-year-old vines growing at high altitudes which lend freshness and arid Mediterranean soils where the vines grow alongside the garrigue shrubland.
The grapes are handpicked at their peak of maturity. 60% are vinified in whole bunch while 40% undergo a traditional vinification . The traditionally vinified grapes are left to macerate for approximately 14 days while the whole grapes maceration lasts between 5 and 12 days.
The exact duration is determined by daily tastings. The wines are racked at the end of alcoholic fermentation and are transferred to 225-litre barrels where they undergo malolactic fermentation. The press wine is added to the free-run wine.
This wine is aged for 9 months in 60% in oak barrels (30% new oak, 40% one-year-old barrels, 30% two-year-old barrels).
About 40% of the wine stays in stainless steel tanks in order to keep some freshness.
Dark, lively colour. A slightly wild, herbaceous nose with notes of rhubarb, liquorice, gingerbread and pear.
Source: Agent (Philippe Dandurand Wines Ltd.)
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