The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.
Tinata is an outstanding blend of Syrah and Grenache from a single block on the Monteverro Estate. The sloped hillside vineyard is nestled next to the Mediterranean forest and is home to a century old Oak tree.
This Côtes du Rhône blend pays hommage to owner Georg Weber’s mother, Tina. Red fruit aromas, such as cherry, raspberry, and cranberry, harmoniously mingle with subtle hints of florals, herbs, and spices, such as ginger, cinnamon, and coriander, and geranium, lavender, and rose. The entrance is fresh, but finishes sweet with nuances of grenadine and a touch of cassis. Fermented in a combination of stainless steel tanks and French oak barrels, Monteverro Tinata is aged in 40% new French oak barrels and 60% egg-shaped concrete tanks for 16 months.
A very exceptional event occurred in November 2012, with more than 400 mm of rain in 48 hours. This kind of event cannot refill the water reserve because most of it has no time to penetrate the soil, but it explains how tough the climate can be in the Mediterranean area with long periods of dryness and terrific storms. Fortunately, it did not cause damage in the vineyard, the soils were correctly covered with crops and porous enough to limit the erosion.
The picture would be incomplete without mentioning a total winter precipitation of 1200 mm until bud break, so finally we can say all water reserves were refilled before the growing season. The rest of the season was much more restful, with only 150 mm from April to October. We had a very even bud break (first half of April) and flowering (second half of May) but quite a small amount of grapes. This can be explained by the last 2 seasons of intense dryness. Therefore, the most natural way for the plant to react is to produce less grapes. The summer arrived slowly and we had just 10 days of intense warmth at the beginning of August, so the veraison occurred in optimal conditions. On August 20th, we had a perfect rain (35 mm) which definitely helped the maturation to goes on and arrived at best from Sept. 4th to Sept. 10th for the Merlot and from the Sept. 20th to Oct. 4th for the other 3 varietals.