£14.25 / bottle
£162.45 / case (12+ bottles, 5% off)
| Origin | Penedes, Spain |
|---|---|
| Main Grapes | Cabernet Sauvignon |
| Other Grapes | Tempranillo |
| Vintages | 2018 |
| Bottle Sizes | 75cl |
| Website | Familia Torres |
Torres Gran Coronas Reserva is normally a blend of around 85% Cabernet Sauvignon and 15% Tempranillo from the Penedes wine-growing region of Spain.
The Torres family has been making wine in the ancient Catalán town of Vilafranca del Penedès, south-west of Barcelona, since the 17th Century. It is this tradition combined with innovation, dynamism and commitment to quality that has put Torres firmly on the world map. In 2006 Torres were awarded European Winery of the Year in Wine Enthusiast’s Annual Wine Star Awards. Torres Gran Coronas arose from the innovative drive of Miguel A. Torres, who planted the French variety of Cabernet Sauvignon in the Penedès region at the end of the 1960s and early 1970s, when normal practice was to plant local white varieties. Thanks to this, Gran Coronas has become a benchmark for reserva red wines from Penedes
As mentioned before, Torres Gran Coronas Reserva is blend of Cabernet Sauvignon and Tempranillo (up to 15% of a secondary grape variety is allowed is allowed without it having to be put on the label). The grapes are harvested around the end of September or very early October. The grapes are left to macerated on the skins for 2 weeks prior to a 7 to 8 alcoholic fermentation in temperature controlled stainless steel. The wine is aged for a minimum of 12 months in French oak (30% new).
A little brother to the world-famous Mas La Plana.
Suitable for vegans and vegetarians.
Torres Gran Coronas Reserva has a dark cherry red colour with garnet highlights. Intensely fruity (blueberries, cassis) with delicate spicy (black pepper) and balsamic notes. A balanced and nicely structured palate with ripe tannins well rounded by aging in excellent oak.
An excellent match for meat, including slow-cooked stews and meat served in sauces or reductions. Try it with portobello mushrooms or strong cheeses like gouda. Serve at 16–18ºC.
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