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Varietal Blend: Monastrell 50%, Petit Verdot 50%
Vintage: 2004
DO: Jumilla
Winery: Bodegas y Vinedos Murcia
Total Production: 44,000 bottles

Color: Deep and intense red with a violet edge and orange tinges
Nose: Dried flowers, paprika and minerals
Palate: Soft yet firm tannins. Complex spices with a hint of tobacco.
Finish: Full bodied, balsamic with a fine lengthy finish

The wine is fermented in 25,000 liter stainless steel tanks, between 28 and 30 degrees for a period of 12 to 15 days. The Petit Verdot is barrel aged in French oak and the Monastrell in American oak for 13 months. The fining method is microbic filtration.

pH: 3.6
VA: 0.68 g/l
ALC: 14%
RS: 1.6 g/l
Free SO2: 35mg/l
Malolactic fermentation: yes
TA: 5.2 g/l
Total SO2: 89mg/l
Lees contact: yes

The DO’s current surface area is 32,000 hectares. The area is characterised by broad valleys and plains crossed by mountains, which lie between the Mediterranean coast and the meseta of Castilla La Mancha. The vineyards are planted at altitudes between 1,200 and 2,400 feet above sea level.

The soil is red-brown limestone lying over limestone bedrock. It has high water retention and medium permeability which allows the vines to survive the long periods of drought, taking maximum advantage of the water available. These soils are very low in organic content and their structure does not favor the propagation of phylloxera; the texture of the soils is loam or sandy loam, which gives them good air drainage. They have a high pH and low salinity.

WINEMAKER: Marcial Martinez Cruz
Bodegas y Vinedos de Murcia is located in the south-eastern corner of the provine of Albacete at an elevation of 1,372 feet. The climate is typical continental climate (cold winters and hot dry summers). Soil composition is lime and chalk. The Monastrell vines have aged 30 years and the Petit Verdot 10 years. Grapes are harvested between September and November under hot and dry conditions. There is no rainfall during the harvest time. The harvest method is hand picked.


Rating by RobertParker.com
The Independent Consumer's Guide to Fine Wines

Rating: 93 points
The 2004 Pico Madama is composed of 55% Monastrell and 45% Petit Verdot. The former was aged in American oak and the latter in French oak for 13 months before being bottled unfiltered. The deep purple/opaque color is followed by floral and smoke aromas leading to a full-bodied wine with flavors of blackberry, black currants, licorice and a hint of mineral from the limestone soil. This layered wine is ripe and sweet and should last for another decade. Based on this effort, it would seem that the hard to ripen Petit Verdot does very well in the warm Jumilla climate. By the way, if you should see the 2003 Pico Madama on the shelf, do not hesitate. It is nearly as good as the 2004. —Jay Miller (Feb 2007)

Copyright © 2007, The Wine Advocate, Inc. — Reprinted with permission

Pico Madama Spanish Wine - Well Oiled Wine
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