Winemaker's Notes - "Inky purple. A heady bouquet evokes ripe red berries, anise, mocha and pungent fresh flowers. Supple and sweet on entry, then more structured in the middle, offering deep, mineral-accented dried strawberry and cherry liqueur flavors. Takes a spicy turn on the long, sappy finish, which echoes the pure red berry qualities."
COMPOSITION: 100% Garnacha
92 Points - [Refers to 2007 vintage] - "The entry-level 2007 Veraton is 100% estate-grown Garnacha aged for 17 months in new French and American oak before bottling without filtration. Deep crimson-colored, it has a sexy nose of smoke, spice box, lavender, black cherry, and black raspberry that wafts from the glass. Full-bodied on the palate with layers of succulent red and black fruit, it is balanced, pure, and lengthy. Drink it over the next 6-8 years." -The Wine Advocate, Issue 188, April 2010.
93 Points - [Refers to 2006 vintage] - "The 2006 Alto Moncayo Veraton is the winery’s entry level and is 100% Garnacha sourced from vines ranging in age from 35 to 92 years. It was aged in new French and American oak for 17 months and bottled without filtration. It offers up a sensational aromatic array of pain grille, pencil lead, earth notes, wild black cherry, and black raspberry. Dense, layered, and full-flavored on the palate, this hedonistic effort is balanced enough to evolve for several years but can be enjoyed now. It is an awesome value. Alto Moncayo is a joint venture of importer Jorge Ordonez and bacon baron Dan Philips. The winemaker is the grizzled veteran vigneron Chris Ringland, an imposing team." -Jay Miller, The Wine Advocate, February 2009.
ABOUT THE PRODUCER:
The vines are trained in the vaso system and undergo vigorous canopy management and green harvesting during the maturation process beginning in June and finishing in August/September.
The vinification process begins in the vineyard where only the most perfectly mature bunches are hand selected beginning at the end of September and finishing between the 15th-20th of October. The fully matured bunches are harvested into small boxes to prevent bruising the fruit. Then the grapes are immediately taken to triage tables at the winery.
The selected grapes are placed into small open vat fermenters that hold only 4 tons per batch. The must is basket pressed. The wine was aged in new French and American oak barrels from October 2004 to March 2006 (17 months). It was bottled unfiltered in June 2006
Production: 500 cases of 12 bottles.