An authentic wine produced from the original Garnacha, which was first cultivated in Aragón in the 7th Century, and spread around Europe by the Medieval Kingdom of Aragón. Calatayud produces a unique expression of Garnacha due to its geographic and climactic conditions. As Spain’s highest altitude region for the production of Garnacha, the temperature swings are radical – up to 60°F in the summer. This produces wines with deep color and character, as well as lively acidity. The wine is characterized by aromas of ripe black fruit, overlaid with spices such as black pepper. There is an obvious minerality to the wine, proceeding from vineyards’ diverse range of soil types.
Denominacion de Origen: D.O. Calatayud
Location: Over 150 small vineyard sites surrounding the town of Munébrega. All vineyards are within the limits of D.O. Calatayud.
Varietal: 100% Garnacha de Aragón, the oldest clone of Garnacha in the world. Garnacha was first cultivated in this northeastern corner of Spain and spread across the Mediterranean by the medieval Kingdom of Aragón.
Vineyards: Multiple old mountain vineyards planted in low density without terracing.
Year(s) Planted: 1925-1990 (The majority of the vineyards are planted between 1965 & 1990)
Viticulture: Traditional dry farmed viticulture. Practicing organic gobelet trained vines. In challenging years, the winery sprays with copper sulfate once per growing season.
Soils: Soils from the Miocene rich in iron, and as they move from highest to lowest altitude, they include red slate, gravel, and limestone & clay loam respectively. There is also an important component of sand.
Climate: Continental Mediterranean climate with cold winters, hot summers and drastic temperature fluctuations between day and night that can reach 60˚F. Vines self-regulate production levels based on hydric stress levels.
Hand harvested and stored in small baskets. The bunches are destemmed and the whole berries are transferred to 5,000L stainless steel and polymer vats. Fermentation is started with a pied de cuve and maceration lasts for no longer than eight days. The wine is pressed sweet in a vertical basket & pneumatic press over the course of eight hours. Primary fermentation completes and malolactic fermentation begins spontaneously in 500L & 600L puncheons and demi-muids that date back to 2010. The wine rests for 18 months before bottling.
Ageing: 18 months sur lie in up to eight year old French oak puncheons and demi-muids (500-600L barrels, respectively).
2014 | 91pts | Josh Raynolds | Vinous
2014 | 91pts | James Suckling | jamessuckling.com
2014 | 90pts | Robert Parker | Wine Advocate
2013 | 91pts | Josh Raynolds | Vinous