Think Global Wines LLC

The Winery

In the winter of 1996 the Buil & Giné family decided to return to wine making in the Priorat. Both their grand and great-grand parents had been wine makers and merchants. Bringing this tradition back to life, the present generation is dedicated to growing grapes and producing in each of the two leading wine making areas located North East of Spain: Priorat and Montsant. This dream started to become true when in the spring of 1998 they introduced their first wine, Giné Giné 1997. The wine's name consists of their grandfathers' two last names.

Born today in their county to prepare and preserve all the local products in the way that people here have been making since the tenth century.

Now Buil & Giné has developed their own 100% Tinta del Toro wine at Toro D.O., as well as their 100% Verdejo from Rueda D.O.

www.builgine.com

The Wines

Pleret (red):

D.O. Priorat, (Spain)

The PRIORAT DO: The Carthusian legacy. Wisdom and love for wine.

• Grape varieties: 30% Red Grenache, 30% Carignan and 10% Cabernet Sauvignon, 20% Merlot, and 10% Syrah.
• Origin: Grenache and Carignan from old vines (more than 40 years), Cabernet Sauvignon, Merlot and Syrah from young vines (from 5 to 12 years).
• Elaboration: Different varieties are separately fermented. Maceration is long, at a temperature of 26ºC to 28ºC, followed by the malic-lactic fermentation. Then we keep the wine in new French oak barrels during the next 10-14 months. Once this process is completed we proceed with the "coupage" and the bottling.
• Characteristics: Dry red wine. It is complex due to the combination between grape and oak flavors. Alcohol contents 13 to 14 degrees. Needs to be open and decanted 30 minutes before serving the wine.
• Critics & Reviews:
  • International Wine Cellar by Stephen Tanzer, September/October 2005 issue gave 89 points to the 2001 Pleret. "Medium bright red. Perfumed aromas of red cherry, currant, iron and dried rose, with a mineral topnote and subtle oakiness. Suave, aromatic and light on its feet, with sweet red fruit flavors complicated by flowers and minerals. Finishes with fine tannins and lingering perfume".
  • Wine & Spirits June 2005 issue gave 90 points to the Pleret 2001. "This blends 40-year old Garnacha and Cariñena with cabernet sauvignon from younger vines. Aged in new French oak, the wine starts out with a full-on richness, as if transforming the llicorella (slate) soil of Priorat into leavened chocolate cake".
  • The Wine Spectator November 15, 2003 gave 90 points to the Pleret 2000. "Lovely, lavish oak imparts vanilla, toast and spice flavors that dominate this velvety red. Plum, cherry and mineral flavors mingle on the plush palate. Oaky now, but balanced, fresh and deep. Drink now through 2010."

Joan Giné (red):

D.O. Priorat, (Spain)

• Grape varieties: Red Grenache 45%, Carignan 45% and Cabernet Sauvignon 10%.
• Elaboration: Different varieties are separately fermented. Maceration is long (24 days approximately), at a temperature of 26ºC to 28ºC, followed by the malic-lactic fermentation.Then we keep the wine in French and American oak barrels during the next 12 months. During this time temperature is controlled at 16ºC.Once this process is completed we proceed with the ‘coupage’ and the bottling.
• Taste: Rich with black fruits, figs, mint and sweet pepper all of them well combined with oak flavors like vanilla, toasted dry fruits and truffle. Structured wine with strong but pleasant tannins and mineral notes that come from ‘Llicorella’ soil. Alcohol content: 13º to 14 degrees.
• Color: Dark-colored red.
• Gastronomy: Goes well with meat. Drink at temperatures between 16 and 18ºC. Should be opened and decanted 30 minutes before drinking.
• Critics & Reviews:
  • Wine & Spirits magazine December 2003 issue gave 89 Points to the 2000 Joan Giné. "Slightly sweaty at first, air moderates the aroma toward floral scents of musk roses and violets. There’s an abundance of mouth-filling red fruit flavor, supported by the classic priorat minerality, here coming off almost as a stony ash character".
  • The Wine Spectator November 15, 2003 issue gave 87 points to the 2001 Joan Giné. "With its kirsch, spice and vanilla flavors, this red bears more than a passing resemblance to a cherry pie. Has light, firm tannins and bright acidity. Drink now through 2008.
    

Giné Giné (red):

D.O. Priorat

• Grape varieties: 40% Red Grenache, 60% Carignan.
• Origin: Approximately 50% young vines (between 6 and 20 years of age) and 50% old vines, on slopes.
• Elaboration: Different varieties are separately fermented. Maceration is long, at a temperature of 26ºC to 28ºC, followed by the malic-lactic fermentation. Once this process is completed we proceed with the ‘coupage’ and the bottling.
• Characteristics: Dry red wine, with the ripe grape bouquet typical of the Priorat Grenache and Carignan varieties. Alcohol content: 13.5 to 14 degrees.
• Recommendations: Drink at temperatures between 16 and 18ºC, up to three years after elaboration.
• Critics & Reviews:
  • Wine & Spirits Buying Guide 2005, Winter 2004 named Buil & Gine one of the 100 best wineries for 2004.
    

Giné Giné (rosé):

D.O. Priorat

• Grape varieties: 60% Grenache and 40% Merlot.
• Elaboration: Cold maceration during 12 hours at 4ºC. Alcoholic fermentation at 15ºC.
• Color: Salmon pink, intense, clear and bright.
• Taste: It is fresh, fatty, full and pleasant with a final fruity taste. Drink at temperatures between 16 and 18ºC, up to three or four years after elaboration.
• Characteristics: It has an intense outstanding aroma of red fruit (strawberries, raspberries) over a flowery depth (chamomile, linden blossom).

Pleret Negre Dolç (red):

D.O. Priorat

• Grape varieties: Cabernet Sauvignon, Grenache and Carignan.
• Elaboration: Sweet red wine aged for 14 months in French oak barrels. Maceration for 72 hrs., followed by alcoholic fermentation at 20ºC.
• Color: With its intense dark color and scarlet trimmings it flows thick and silent.
• Taste: It is delicious, dense voluminous and very pleasant with many traces that reminds you of red fruit marmalade.

Pleret Blanc Dolç (white):

D.O. Priorat

• Grape varieties: Macabeo, white Grenache and Pedro Ximenez.
• Elaboration: Sweet white wine aged for 14 months in French oak barrels. Alcoholic fermentation at 15ºC.
• Color: Straw yellow, bright and clear.
• Taste: Round, smooth, sweet and very pleasant and at the same time refreshing, with a long and fruity finish.

17-XI (red):

D.O. Montsant

• Grape varieties: 35% Red Grenache, 35% Carignan, and 30% Tempranillo.
• Vines: 10 to 45 year old vines.
• Elaboration: Different varieties are separately fermented. Maceration is long, at a temperature of 28ºC, followed by the maliclactic fermentation. Once this process is completed the wine is aged in American oak casks for about 6 months. Then we proceed with the "coupage" and the bottling and continue with another 3 to 5 months of aging in bottles.
• Characteristics: Dry red wine, with a complex bouquet mixing the aromas from both the grapes and the oak. Alcohol content 13 to 14 degrees.
• Recommendations: Drink at temperatures between 16 and 18ºC, up to three or four years after elaboration.
• Critics & Reviews:
  • Wine & Spirits December 2003 issue gave 86 points to the 17 – XI Sant Gregori 2000. “This blend of garnacha, cariñena and tempranillo is hugely jammy at the start, but oddly hollow in the middle – a big wine that’s been puffed up with ripeness. That might seem unappealing, but instead it means the fruit stays light on its feet, bouncy rather than fat.”
    

The Winery

D.O. Montsant: Mas d'en Cosme is a "Masia" or Catalan country house located in Falset (Tarragona, Catalonia, Spain), and belongs to the D.O. Montsant. The estate has 10 hectares of old vines, 2 hectares of new vines, and the rest are olive and nut trees. The main varieties are: Garnacha and Cariñena, but we can also find Syrah, Cabernet Sauvignon, Tempranillo and Merlot.

www.masdencosme.com

• Our first vintage was 1999 and now we produce 1500 cases of Baboix, an estate single wine.

The Wine

Baboix (red):

D.O. Montsant

• Grape varieties: 20% Garnacha, 20% Cariñena, 15% Tempranillo, 25% Merlot and 20% Cabernet Sauvignon.
• Elaboration: All different varieties are fermented separately. A long maceration takes place at a temperature of 28ºC, followed by the malic-lactic fermentation. Once this process is completed we proceed with the "coupage" and ageing for 12 months in French and American oak barrels, and at least 4 to 6 months in bottles.
• Taste: Deep red color. Right nose intensity of ripe fruits, berries and other wild fruit. Light hint of oak. Full and velvety and well balance and delicate in the mouth.
• Color: Deep garnet color.
• Gastronomy: Goes well with lamb, or any meat. Always open and decant 30 minutes before serving.
• Critics and reviews:
  • Wine & Spirits December 2003 gave 90 points to the Baboix 2000. " More proof that neighboring Montsant offers many of the pleasures of the Priorat at much less alarming prices, this blend of old-vines Garnacha, Cariñena, Tempranillo and Cabernet is lovely stuff. First there’s the clarity of the aroma, red cherry lifted by spice, then the balanced ripeness of the flavor, the black currant fruit touched with tea leaf, cinnamon and cardamom. It wraps up juice but not sweet, asking for grilled lamb chops."
  • Santé Magazine September 2002 issue "Baboix is full bodied, vibrant fruit, long finish with soft tannins".
    

Nosis (white):

D.O. Rueda, (Spain)

• Grapes: 100% Verdejo, white endemic grape from Rueda. Old vines grape.
• Gastronomy: Goes well with shellfish, fish, and poultry or tapas.
  
• Critics and Reviews:
  • International Wine Cellar by Stephen Tanzer, September/October 2005 issue gave 90 points to the 2004 Nosis. "Pale lemon-yellow color. Slightly sweaty grapefruit pith and a saline whiff of oyster shell on the nose. Dense, ripe and fresh, with a grapefruit flavor and hints of tropical fruits. A sweet, shapely, gripping wine with a rising finish of nectarine and peach skin. This has lovely fruit."
  • Wine Spectator September 15, 2004 issue gave 86 points to the Nosis 2003. "This big wine remains lively, thanks to vibrant acidity and a touch of spritz. The flavors evoke gooseberries and fresh herbs. Drink now through 2005."
  
  

  
  

Buil (red):

D.O. Toro

• Grape varieties: 100% Tinta del Toro (Tempranillo).
• Elaboration: First, we select old vineyards with little production. This Tempranillo or Tinta del Toro vines give between 2 and 3 bunches of grapes  per vine, low yield “Tinta de Toro” vines with more than 40 years old. Secondly, the harvest is done carefully in boxes of less than 15 kg.When the grapes arrive to the winery they are put on a table of double selection, in order to chose the bunches of grapes and berries. Afterward-whole grapes are moved into  7,000-liter tanks (after destemming without  pressing). The alcoholic fermentation is controlled at a temperature of 28ºc and the maceration with the peels is long, using dried ice. The malolactic fermentation is made in French oak barrels. After that the wine is also aged one year in French oak barrels.
• Taste: Fruit flavors, full of slight fine woods and spices. A full bodied taste with a mature, polish and refine tannins that gives a long end.Buil is an expressive red wine that denotes its origin, Toro.
• Case production: 1000 cases.
• Critics & Reviews:
  • International Wine Cellar by Stephen Tanzer, September/October 2005 issue gave 90 points to the 2003 Buil Toro. "Red-ruby. Black raspberry, violet, roasted herbs, black licorice, bitter chocolate and musky espresso on the nuanced nose. Superrich and thick, with complex flavors of black fruits, espresso and garrigue, lifted by a note of candied rose petal. Distinctly creamy and liqueur-like, resembling a black fruit-dominated Chåteauneuf du Pape, Finishes with huge but sweet tannins."
  • Wine & Spirits magazine October 2005 issue gave 89 points to the 2003 Toro Buil . "The Buil & Giné family from Priorat crafted this black and schistry Toro from 50-year-old tinta de toro vines. Its muscular structure wraps around black cherry and ripe plus flavors. Although it feels closed and shy, it may evolve into something more approachable with age."
  • The Wine Spectator October 15, 2005 issue gave 90 points to the Toro Buil 2003. "This bold red is velvety and thick on the palate, with loads of ripe fruit, yet retains enough acidity to keep it lively. The flavors are deep, with notes of strawberry jam, dried currant, chocolate and an alluring mineral accent. Drink now through 2010."

Buil & Giné (Extra Brut Cava):

D.O. Cava

• Grape varieties: Chardonnay (60%), Macabeu (10%) Xarel.lo (20%).
• Aged 3 years in the bottle. Cava traditional method: First fermentation is done in steel tanks, second fermentation in the bottle.
• Elaboration: This Cava is elaborated from the highest vineyards of the property (>350 metres from sea level) and where we have small yields and low temperatures at night time that give a fresh and dense wine with full aromas and taste.
• Gastronomy: It must be served at 7-10ºC but not lower as the taste and aroma sensations are less perceptive.

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