An aromatic red wine offering flavors of ripe blackberries, tobacco, cocoa and licorice. Fine-grained tannins lend texture and juicy acidity keeps it all in balance.
Wine Advocate 90 points - The 2007 Spiga was aged in French and American oak for 13 months before bottling without filtration. Purple-colored with an alluring perfume of cedar, spice box, mocha, espresso, and blackberry, on the palate it has excellent concentration, savory flavors, 1-2 years of aging potential and incipient complexity. It will be at its best from 2011 to 2019. (Apr 2010)
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 fruit was cold soaked for seven days and gently crushed into stainless steel tanks for fermentation. After 25-30 days of post-fermentation maceration, the wine aged for 13 months in French oak (50% new).