• Fangar Elements 2013 Magnum
  • Wat je proeft
1 2
Es Fangar

Fangar Elements 2013 Magnum

Fangar Elements 2013 Magnum

55% Cabernet Sauvignon · 15% Callet · 15% Manto Negro · 10% Merlot · 5% Syrah
2013
Spanje · Mallorca
Dark & Intense
rode bosbes · zwarte bosbes · viooltje · kruiden · zwarte peper · eikenhout · kruidnagel · mediterrane kruiden · tijm · rozemarijn
€69,50
€69,50
Sale Sold out

Es Fangar Vins, Fangar Elements 2013

Es Fangar produces organic wines in Mallorca, blending international grape varieties (Cabernet, Merlot, Syrah) with local varieties Callet and Manto Negro. This 2013 magnum spent 24 months in French oak and then matured in bottle for years. Bio and vegan certified.

What you smell
Red and black blueberries, violet, sweet spices, black pepper and clove. In the background, Mediterranean herbs: thyme and rosemary.

What you taste
Full-bodied and juicy, with ripe tannins that provide structure without drying out your mouth. The freshness (5.6 g/l acidity) balances the 14.5% alcohol. Silky smooth texture and a long, spicy finish. Due to bottle aging, the wine is now ready to drink.

How it's made
Blend of Cabernet Sauvignon (55%), Callet, Manto Negro, Merlot and Syrah from organically farmed vineyards in Felanitx, southeast Mallorca. 24 months aging in French oak, followed by longer bottle aging. Sealed with a natural cork in a 1.5-liter magnum.

Serving
At 16-18°C. Decant an hour beforehand: a magnum of this age needs air to fully open up. Use a large Burgundy glass.

Pairs well with

  • Leg of lamb with rosemary and garlic: the spicy notes in the wine pick up the rosemary, the fat of the lamb softens the tannins.
  • Grilled sirloin steak with a pepper crust: the black pepper in the wine enhances the pepper crust, the structure can handle the richness.
  • Aged Mahón cheese: a Mallorcan classic with a Mallorcan wine, the salty cheese lifts the fruit layers.
View full details

Nose
Red and black berries, violet, sweet spices, black pepper, and clove. In the background, Mediterranean herbs: thyme and rosemary.

Palate
Full and juicy, with ripe tannins that provide structure without drying out the mouth. The freshness (5.6 g/l acidity) balances the 14.5% alcohol. Silky smooth texture and a long, spicy finish. The bottle aging means the wine is now ready to drink.

Blend of Cabernet Sauvignon (55%), Callet, Manto Negro, Merlot and Syrah from organically cultivated vineyards in Felanitx, southeast Mallorca. 24 months of aging in French oak, followed by extended bottle aging. Sealed with natural cork in a 1.5-liter magnum.

At 16-18°C. Decant one hour in advance: a magnum of this age needs air to open up completely. Use a large Burgundy glass.

- Leg of lamb with rosemary and garlic: the spicy notes in the wine pick up the rosemary, the fat of the lamb softens the tannins.
- Grilled sirloin with pepper crust: the black pepper in the wine enhances the pepper crust, the structure can handle the richness.
- Mature Mahón cheese: a Mallorcan classic with a Mallorcan wine, the salty cheese lifts the fruit layer.

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.

Lees meer