Aromas of blackberry jam, licorice, clove and orange peel mingle with spicy, black fruit flavors; the wine is balanced with lush tannins and impressive length.
Wine Advocate 90 points - The 2006 Alfa Spiga is very pure and feminine on the nose compared to the previous two vintages, perhaps a little more Burgundian? The palate is medium-bodied with very smooth tannins and a generous, sweet finish that does not quite have the same complexity as the 2004 or 2005. Drink 2014-2022.
Founded in 2000 by Spanish entrepreneur Jose Manual Ortega Gil-Fournier, Bodegas y Vinedos O. Fournier is comprised of estate vineyards in Argentina’s Uco Valley, Chile’s Maule and San Antonio Valleys and Spain’s Ribera del Duero region. They produce a range of high quality wines from superior vineyard sites using a blend of traditional and modern technology. Chief Winemaker Jose Spisso oversees the winemaking for all three estates. O. Fournier produces four different levels of wine differentiated by their origins, aging regimens, styles and price points. The Urban range presents fresh, modern, fruit-driven wines aged in oak barrels for three months. The B Crux (Argentina), Centauri (Chile) and Spiga (Spain) wines are aged 12 months in new and first use barrels and 6-12 months in bottle. The Alfa Crux (Argentina), Alfa Centauri (Chile) and Alfa Spiga (Spain) wines are aged for approximately 18 months in new barrels and 12 months in bottle. The top tier wines, labeled simply as O. Fournier, are a special selection produced only in exceptional vintages and in very small quantities. O. Fournier owns the El Pinar estate, a 271 acre property, located in the town of Berlangas de Roa, within the Burgos province. First planted in 1946, the vineyard sits on stony, sandy and clay soils of alluvial origin at an elevation of 2,300-2,600 feet. Currently 160 acres are planted to Tinta del Pais (158 acres) and Merlot (2 acres) from vines that are on average 25-65 years old. Winemaker Laura Terrazas is assisted by Jose Spisso, Head Winemaker for O. Fournier.
|The juice was fermented in stainless steel, with an extended maceration lasting 30 days. The wine was aged for 20 months in new French (80%) and American (20%) oak.