- Vintage
- 2021
- Region
- Pla de Bages / Spain
- Grape
- Cabernet Sauvignon
- Type
- red
- ABV
- 14%
- Volume
- 75cl
- Aging
- 12 months
- Production
- Traditional
- Barrels
- French and American oak
- Barrel age
- New
Abadal 3.9 · 2021
Abadal 3.9 is the Masies d'Avinyó estate wine, and the one which expresses best the characteristics of the terrain: limestone on red clay with areas of forest nearby that confer minerality on the wine and a rich expression of aromas, particularly balsamic, along with red fruit (cherry and redcurrant) and ripe plums, on a spicy, vanilla background. Full-bodied and powerful on the palate, it reveals smooth, rounded tannins and ends on a lengthy finish with hints of cocoa and blackcurrant. NOTE: It is advisable to open the bottle about 30 minutes before serving. Ageing takes place over 12 months in new French (70%) and American (30%) oak barrels. A total of six different woods are used and three kinds of toasting for each one. (The Masies d'Avinyó estate is comprised of various plots and parcels. Plot 3 parcel 9 is where the oldest Cabernet Sauvignon vines are to be found, which are used to produce Abadal 3.9).
Picota cherry red, Intense, Brick-red rim
Fruit aromas, Red fruit, Cherries, Redcurrants, Ripe plums, Balsamic notes, Liquorice, Mint, Spicy notes, Vanilla
Full, Powerful, Smooth tannins, Rounded tannins, Long, Spicy notes, Cocoa, Blackcurrant
Veal steak, Venison, Brownie, Bitter dark chocolate, After lunch or dinner
Serve between 17ºC and 18ºC
About the vineyard[+]
It is widely believed that at the end of the 19th Century, just before the phylloxera outbreak, the area of vineyards in the Bages district (north of Barcelona) had become the largest in Cataluña. Once the phylloxera epidemic was over, many vine plantations were abandoned and it was not until the end of the 20th Century, with the arrival of the quality wine boom, that this once famous DO reinstated itself as one of the most significant wine-producing areas in the whole autonomous community. The Bages revival is basically down to the efforts of small and medium-sized wineries which have been establishing a particular identity through their wines and applying new technology to modernize production methods. Wine producers have discovered that, due to a lack of indigenous black grape varieties able to bring forth quality wines, they have needed to base their production on foreign grape strains such as Merlot, Cabernet Sauvignon and Syrah. Nevertheless, these varieties have adapted extremely well and convey the philosophy of the terroir to perfection. When it comes to whites, Bages awards pride of place to its native Picapoll that gives rise to fresh, smooth, fruit-driven wines with considerable varietal expression. Other grape varieties often found and well-adapted are Chardonnay, Sauvignon Blanc and Gewürztraminer. The vine-growing area extends over land lying strictly within the district of Bages, around the town of Manresa. The majority of the vineyards are located in the central depression known as Pla de Bages, with loamy-clayey-sandy soils and surrounded by slightly undulating ground. Despite its distance from the sea, the climate is mid-mountain Mediterranean, with pronounced diurnal temperature variations, providing perfect conditions for grape ripening.