(From 2006 Vintage) The grapes used for making Prado Enea, along with those for Torre Muga, are always the last ones to be brought into the winery. This late picking ensures ideal ripening. The grapes are then fermented naturally in 10,000-kilo oak vats with no temperature control or added yeasts. The maceration time can vary and may go on for up to twenty days. This wine is aged in 16,000-litre capacity oak vats for twelve months and then (minimum) thirty-six months in oak casks and (minimum) thirty-six months in the bottle. After cask-ageing the wine is gently fined using fresh egg whites.
"Medium brick-edged red. Incredibly complex, ethereal aromas of raspberry, currant, tobacco, tar and smoke, with an element of dried fruits. Like an essence of Rioja in the mouth: suave, complex and gripping. Dried berry and plum flavors complemented by smoke and coconut from the oak. Reminded me of a Lopez de Heredia wine but with more body. The wine's firm structure is perfectly buffered by flesh. Very ripe and very long on the aftertaste. Up there with the great 1991 in quality."-IWC
Wine SpectatorRating: 86/100 - As reviewed by Wine Spectator on 08/31/02.