Tasting: Tierra Hermosa Neblerío 2011

Picture of corks with the tierra-hermosa vineyard on them

What is it?

A 100% Tempranillo dry red wine from Andalusia.

Neblerío is made from grapes grown on high-altitude vineyards, situated on the slopes of the Sierras de Tejeda Natural Park to the south-east of Alhama de Granada in Granada province.

“Local grape growers describe the atmospheric morning mist which provides the east facing vines with welcome moisture, before being dispersed by the rising sun and winds from the  mountains, as Neblerío, hence the name.”

This wine is classified under the D.O.P Vino de Calidad de Granada.

The  influence  of  the  nearby  Sierra  Nevada  mountain  range,  and an altitude of around 1000m above sea level, ensures the grapes ripen very slowly, helping to a create an elegant wine with soft , balanced tannins.

neblerio-2011Who is behind it?

English man Harry Hunt (winemaker) and his wife, Katie. Harry ditched the fast-paced world of PR and marketing and headed for the remote hills of Andalusia, Spain to set up a negociant and winemaking business, Bodegas Tierra Hermosa.

The husband and wife team work with local independent growers to coax incredibly fragrant and delicious juice from the red limestone soils known locally as Los Rojillos. The grapes are hand-harvested at night (to help preserve freshness in the wine by protecting the fruit from intense daytime sun) and aged for a short period in tank to allow full integration ahead of final bottling.

Hunt’s stylistic decision to avoid aging in oak emphasises the freshest possible expression of this high-altitude terroir. The final product is an infinitely drinkable and delicious red wine delivering complexity, finesse and quality.

harry-hunt-family1
Husband and wife team: Harry and Katie

The wines have found their way on to Michelin star restaurants in the UK, thanks to their UK partners, Moreno Wines. Read Hunt’s profile here.

What does it taste like?

Earthy aromas of black cherry and blackberry; A freshness on the palate with black fruit, balanced acidity and soft tannins, followed by a savoury finish of juniper and walnut, black cherry and blackberry. This wine really comes into its own when decanted.

What will it pair with?

Perfect with a leg of lamb slow cooked in red wine with figs, walnuts and grapes, the delicacy – 18 year-old Galician Blond beef – Spanish chicken casserole with peppers and smoked paprika, lasagne, bolognese and Hunt would happily serve it with paella or a mushroom risotto.

Picture of Galician Beef 18 years-old at Iberica
Galician Blond from Iberica

Technical stuff:

Grape:
Tempranillo
Alcohol
14%
Vinification:

Destalking, crushing and cold maceration. Alcoholic and malolactic fermentations in stainless steel tanks.
Soil Type:
Red limestone, known locally as ‘Los Rojillos’
Acidity:
5.68 g/l
Volatile acidity: 0.46g/l
Residual sugar:
1.3g/l
pH:
3.48
Vineyard management
Double cordon
Location:
South-east of Alhama de Granada
Harvest:
First week in October. Grapes are picked by hand early morning and at dusk.
Total production:
6,000 bottles

Picture of Harry Hunt picking grapes
Harry Hunt picking grapes

Trade contact details:

Mark Ferguson, sales executive (North England)
Moreno Wines & Co. Ltd
Tel: 020 7289 9952       Mob: 07976 981 162
Email: mark@moreno-wines.co.uk
www.morenowines.co.uk

 

NO COMMENTS

LEAVE A REPLY