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Es Fangar

Fangar Elements 2013

Fangar Elements 2013

53% Cabernet Sauvignon · 22% Callet · 15% Manto Negro · 10% Merlot
2013
Spanje · Mallorca
Dark & Intense
zwarte bes · pruim · kruidige garrigue · laurier · mediterrane struiken · aarde · kruiden
€25,50
€25,50
Sale Sold out

Es Fangar Vins, Fangar Elements 2013

Es Fangar works organically on Mallorca and combines two international grape varieties with two native Mallorcan varieties in Elements. The result is a Mediterranean red wine that embodies the south of the island: warm earth, scrubland, and ripe fruit. The wine won gold at both Mondial Bruxelles and the Berlin Wine Trophy.

What you smell
Ripe dark fruit (blackcurrant, plum), herbaceous garrigue, a hint of bay leaf and Mediterranean shrubs.

What you taste
Full-bodied and juicy, with firm yet polished tannins that provide structure without drying out your mouth. Fresh acidity balances the high alcohol, and the finish is long and spicy.

How it’s made
Blend of Cabernet Sauvignon (53%), Callet (22%), Manto Negro (15%) and Merlot (10%) from organically certified vineyards. Vegan.

Serving
Serve at 15 to 18°C in a generous glass. Decanting for an hour helps the wine open up.

Pairs well with

  • Grilled lamb chops: the spicy garrigue notes seamlessly complement grilled lamb with rosemary.
  • Braised oxtail or game ragout: the full body and firm tannins can stand up to slow-cooked, rich meat.
  • Aged Mahón cheese: a Mallorcan classic; the salty cheese lifts the wine's ripe fruit.

Scores
Peñín: 92 points | Mundus Vini: Silver

View full details

What do you smell<!--en-->Ripe dark fruit (blackcurrant, plum), spicy garrigue, a hint of laurel and Mediterranean shrubs.<!--en--><!--en-->What do you taste<!--en-->Full and juicy, with firm yet polished tannins that provide structure without drying out your mouth. Fresh acidity balances the high alcohol, and the finish is long and spicy.

Blend of Cabernet Sauvignon (53%), Callet (22%), Manto Negro (15%), and Merlot (10%) from organically certified vineyards. Vegan.

Serve at 15 to 18 degrees in a large glass. Decanting for an hour helps the wine open up.

- Grilled lamb chop: the spicy garrigue notes seamlessly complement grilled lamb with rosemary.
- Braised oxtail or venison stew: the full body and firm tannins can stand up to slow-cooked, rich meat.
- Aged Mahón cheese: a Mallorcan classic, the salty cheese lifts the wine's ripe fruit.

Es Fangar is een landgoed van duizend hectare tussen Felanitx en Manacor, waar de wijnbouw begin twintigste eeuw door de druifluis volledig verdween. Sinds 2004 zijn de wijngaarden herplant, met een bewuste combinatie van inheemse druiven als Giro Ros en internationale als Cabernet Sauvignon.

Lees meer

Mallorca heeft een eigen, kleine wijntraditie met druiven die verder nergens ter wereld voorkomen: Callet en Manto Negro voor rood, Prensal Blanc voor wit. Daarnaast staan er internationale druiven als Chardonnay, Syrah en Cabernet Sauvignon, soms apart, soms in dezelfde wijn als de lokale.

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