Tinto 2012

Tomás Postigo 3^er año

13 vintages

tomás postigo 3^er Año 2022

tomás postigo 3^er Año 2021

tomás postigo 3^er Año 2020

tomás postigo 3^er Año 2019

tomás postigo 3^er Año 2018

tomás postigo Tinto 2017

tomás postigo Tinto 2016

tomás postigo Tinto 2015

tomás postigo Tinto 2014

tomás postigo Tinto 2013

tomás postigo Tinto 2012

tomás postigo Tinto 2011

tomás postigo Tinto 2010

tomás postigo Tinto 2009

Tomás Postigo

Visual phase

Deep, bright red cherry coloring.

Olfactory phase

Seasonal black and red fruits, most notably of red plums and cherries typical of high, cold areas; a hint of sweetness with fine spice along with aromas of the terrior balanced with elegant toasted oak aromas.

Tasting phase

Fresh and bright in the mouth, deep and structured, fruit forward, sweet but ripe tannins, fruit flavors throughout the mid palate joined with aromatic herbs and licorice. Long lingering finish.

grape varietals

Tempranillo (80%), Merlot (10%), Cabernet Sauvignon (8%) and Malbec (2%). Harvested from a variety of 27 vineyards throughout 12 towns in Ribera del Duero, all between 750 and 1000 meters

harvest

2012 was a drier than normal year. The spring was warm, free of frost and had little rainfall. The summer was extremely dry and with two strong heat waves in August and September, towards the end of September a bit of rain helped with lower water levels. Everything was hand harvested into 12 kg boxes, beginning October 1 until October 24, with some rain that helped compensate for the summer drought. The grapes arrived in beautiful condition.

aging

12 months in 225 liter French oak barrels, from selected forests. At the end of barrel aging, 25 different wines were produced with different characteristics, depending on the vineyard, varietal and oak with the final blend growing into this wine. After clarifying with natural egg whites

alcohol content

15 Vol.

bottling

it was bottled in May 2014.

Serving temperature

16ºC – 18ºC

D.O.

Ribera de Duero

winemaking

After de-stemming, it was gravity fed into the tank, almost whole and without any bruising of the fruit. It was fermented in stainless steel tanks. The malolactic fermentation was split with some being done in tanks and some in French oak barrels.