Bodegas Ochoa...
Quality begins in the vineyard. Years of
experimentation have totally convinced me of this: great wines
start out in life as great grapes. At Bodegas Ochoa, they make
wine exclusively with grapes from their own vines. They planted
the vines themselves, and every year they are personally
involved in the pruning and harvesting. Their quest for top
quality grapes sometimes means accepting lower yields from their
vines.
They also believe in working in harmony with
the environment. They treat the land as their ancestors did, but
with the aid of modern-day technology. Mechanisation allows them
to provide the vines with precisely the nurture they require.
And with careful, innovative vinification, they are able to make
a specific wine from every individual patch of vines. All their
wines are estate bottled.
|
Tempranillo
2004 |
|
Bin No |
POL/076 |
Size |
1 x 75cl |
Price |
£9.85 |
|
Tempranillo is
considered the most important variety for quality wines in Spain.
This red crianza wine is made entirely from a selected clone of this
variety, grown in their vineyard Finca El Bosque.
The wine was aged in
American oak casks, where it gained finesse and elegance, rounding
up in the bottle. Good structure, fine fruit, balanced ripe tannins
and elegant, fresh finish. |
|
Gran Reserva
1998 |
|
Bin No |
POL/079 |
Size |
1 x 75cl |
Price |
£16.25 |
|
Only in the very best
vintages do they release their Gran Reserva. Made with the best
Tempranillo, Cabernet Sauvignon and Merlot grapes from the oldest
vines in their vineyards at Olite and Traibuenas.
This wine is aged in
American oak barrels for two years. Once the wine is bottled, it
will rest in their winery for as long as necessary to reach its
status of Gran Reserva. |
|
Vendimia
Seleccionada 2000 |
|
Bin No |
POL/082 |
Size |
1 x 75cl |
Price |
£30.00 |
|
After careful monitoring
of the grapes on the vine, they select the best bunches of Merlot
and Cabernet-Sauvignon from Finca Montijo. They are picked by hand,
and after the alcoholic fermentation the skins are left to macerate
in the new wine for a few weeks.
The malolactic
fermentation takes place in new American and French oak barrels,
where the wine remains on its fine lees for four months, with
frequent stirring. |
|