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Pelta
Pelta
Pelta is an estate-bottled wine made by Bodegas Enguera. This bodega was founded in 1999 by Pedro Perez Pardo in the DO region of Valencia, located inland about a five-hour drive southwest of Barcelona. From the wine’s name, which means the pick or the summit of the mountain, the concept is that the grapes come from a high elevation vineyard where cool temperatures combine with sunny, Mediterranean days. This cuvée is made from organically grown Tempranillo and Monastrell grapes, which convey the spicy and earthy characters typical of the Mediterranean. Few wines show such complexity for the price. According to the Wine Advocate: “[Pelta is] surprisingly rich and deep for a wine of this price.” Like Utiel-Requena just to the west, and Alicante, Yecla and Jumilla an hour-plus drive to the south, Valencia is an area with great wine growing potential that has been rediscovered by Spain’s most gifted young winemakers. Diego Fernandez Pons is one such enologist. He is the winemaker at Bodega Enguera and at five other wineries, including Bodegas Manuel de la Osa, named for the well-known Spanish chef who owns Las Rejas Restaurante, which has earned a Michelin star. Diego teaches viticulture, as well. Bodegas Enguera currently owns 180 hectares (445 acres) of vines, primarily Monastrell, Tempranillo and Merlot. Cabernet Sauvignon and Syrah. Small quantities of white grapes are also grown.
What makes this wine unique?
This wine is a cool climate Mediterranean red. It is 100% un-oaked to showcase the minerality of grapes from the valley of Fontanares. Produced from organically grown grapes. This small family estate is focused on making wines that exhibit the typicity and beauty of their terroir.
Rating history:
2008 88RP; 2007 89RPGrape:
80% Tempranillo and 20% Monastrell.
Pairing Suggestions:
This juicy, spicy fruit-forward wine has an easy-to-drink personality that makes food pairing relatively simple. Brick-oven pizza, New Orleans Muffaletta sandwiches, rare hamburger with cheddar, if you have a comfort food you can quickly think of, there’s a very good chance this wine will be a well behaved friend next to it.
Vinification and ageing:
The wine is aged in stainless steel tank.
Production:
3,000 cases made; 1,300 for the U.S.
Location, Soil, Climate:
The vineyards are located in the town of Enguera (Zone 8), in the southern subzone of the Valencia DO, which is thirty-five miles inland, south and west of the Mediterranean city of Valencia. Situated at 621 meters (2,037 ft.) elevation, the vineyards are estate owned and certified organic. The soils are sandy with limestone just below the surface. Sandy soil has very good heat retention, which allows for continued ripening during the cooler nights, and it sheds water rapidly, which minimizes surface moisture. The limestone subsoil acts as a reservoir, providing water to the vine’s root systems as needed, particularly during periods of drought. For climate, the mean temperature from April-October is 60.8°F, low for a Mediterranean climate. Rainfall during the growing season is 9.8 inches, while yearly rainfall is 23 inches. Cooler than one would expect for a Mediterranean climate, these temperatures have a positive effect on the vines and act to extend the growing season. Here, the harvest typically takes place the second week of October. A major component of this wine is the cool climate, which bestows vibrancy, generous aromas; freshness and color, all of which combine to give the fruit clear expression.
Tasting notes:
Pelta is 80% Tempranillo and 20% Monastrell raised in stainless steel. It exhibits a fragrant nose of underbrush, blackberry, and blueberry pie. Surprisingly rich and deep for a wine of this price, it should drink well for another three years.
Alcohol Content:
13.5%
UPC Code:
810411011843
