The powerful Obac 3 l double magnum of Binigrau flows into the glass with a dense purple color. Held at a slight angle, a transition of hue toward garnet red is evident at the edges of this barrel-aged wine. Giving it some air in the glass by swirling, this red wine reveals a high density and fullness, which is evident in strong church windows at the edge of the glass. The nose of this red wine from the Balearic Islands delights with nuances of black currant. If we trace the aromatics further, black cherry, walnut and vanilla are added, encouraged by the oak influence.
On the palate, Binigrau's Obac 3 l Double Magnum starts out delightfully dry, grippy and aromatic. On the palate, the texture of this punchy red wine presents itself wonderfully dense. In the finish, this very storable red wine from the wine-growing region of the Balearic Islands finally inspires with good length. There are again hints of black currant.
Vinification of the Obac 3 l double magnum from Binigrau
The basis for the powerful Obac 3 l double magnum from Spain are grapes from the grape varieties Cabernet Sauvignon, Callet, Manto Negro, Merlot and Syrah. The Obac 3 l double magnum is an Old World wine through and through, as this Spaniard exudes an extraordinary European charm that clearly underscores the success of Old World wines. After the hand harvest, the grapes are immediately taken to the press house. Here they are selected and carefully broken up. Fermentation then takes place in small wood at controlled temperatures. After the completion of fermentation, the powerful Obac 3 l double magnum is aged for another 14 months in French oak barrels.
Food recommendation for the Obac 3 l double magnum from Binigrau
This Spaniard is best enjoyed at a temperate 15 - 18°C. It is perfect as an accompanying wine to cod with cucumber-mustard vegetables, lamb stew with chickpeas and dried figs or spaghetti with caper-tomato sauce.
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