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Wine from Calatayud

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Albada Garnacha Calatayud 2014


ALBADA Garnacha is a young wine from very-old Grenache vines. Stress on the fruit intensity to express a true Garnacha and the terroir of origin. This is a young and fun yet very complex wine. The wine spent eight months in contact with its own lees in American Oak Barrels.
Intense ruby color with garnet and purple hues. The aromas are intense with a great varietal expression. We have a lot of red and black berries, with some notes of spice, well integrated with vanilla and leather components coming from the barrel aging in American Oak. The wine is structured and has a very nice mouthfeel, but the tannins are soft and the finish is long.

 


Review:

Violet color. Fruity, inviting aromas and flavors of vanilla toffee, chocolate cherry bon bons, strawberry jam on toast, and bacon with a satiny, tangy, fruity medium-to-full body and a compelling, medium-length dark roasted nuts, borscht, cacao nibs, and cedar finish. A rock solid garnacha with appealing fruit flavors.  90 Point Beverage Tasting Institute

 90 Points
Es Lo Que Hay Garnacha 2016

ES LO QUE HAY – It´s what there is / It is what it is / That´s how it goes. A common Spanish expression but one I like to reserve for the few old high altitude Garnacha vineyards that survive in Aragon . What you taste in the bottle is a true expression of what there is in the vineyard. It´s as simple as that. 


High altitude ancient vineyards at 1000 to 1100 metres above sea level with ´pizarra´ slate and quartzite soils. Completely dry grown and unirrigated this is an inhospitable continental climate with extreme changes of temperature were mountain herbs, almonds, cherry trees and Garnacha form a breathtaking patchwork. Low annual rainfall of 200-300mm and the remarkable soils produce fine and elegant Garnacha which is punctuated by intense black fruit flavors with complex mineral, smoke and ‘garrigue’ notes.

Color: Impenetrable purple
Bouquet: Pronounced aromas of crushed violets and zarzaparrilla (also called Rough Bindweed or Common Smilax). Intense yet refined with lifted, perfumed fruit and wild mountain herbs.
Taste: Full bodied, with rounded tannins, crisp acidity and a long mineral finish.

Figaro Tinto Calatayud 2014

Figaro Tinto Calatayud 2013 is 100% Garnacha, made from a selection of the best grapes grown in the oldest vineyards. While not truly an "oaked wine", a short stay in oak barrels provides a nice spicy flavor boost.

Tasting notes: Bright violet. Dark berry and cherry aromas show a jammy aspect. Supple and gently sweet, with good lift to its black raspberry and boysenberry flavors. Smooth and broad on the finish, leaving behind a hint of spiciness. Extremely easy to drink and an excellent value.

 

Figaro Tinto Calatayud 2016

Figaro Tinto Calatayud is 100% Garnacha, made from a selection of the best grapes grown in the oldest vineyards. While not truly an "oaked wine", a short stay in oak barrels provides a nice spicy flavor boost.

Tasting notes: Bright violet. Dark berry and cherry aromas show a jammy aspect. Supple and gently sweet, with good lift to its black raspberry and boysenberry flavors. Smooth and broad on the finish, leaving behind a hint of spiciness. Extremely easy to drink and an excellent value.

 

Rubus Proprietary Red 2016

Rubus Proprietary Red is made from 90% Garnacha and 10% Syrah

Tasting Notes: This blend of red varietals combine to produce a flavorsome wine rich in blackberry and plum fruits. Aromas of subtle spices, berry and fruitcake.

The Grenaches represent 90% of the final blend. From all the Grenaches, more than 70% is represented by Garnacha Tinta, from 35 year old vines planted on very small plots using the goblet (bush vine) pruning technique, where you can see the typicities of it, the survival spirit of the vine and everything is very artisanal. The remaining Grenache is a blend of Garnacha Peluda (Lledoner Pelut), Garnacha Tintorera and some loose Garnacha Blanca vines.
The Syrah, representing 10% of the final blend, is mostly planted in trellis with irrigation, all mechanized, but where its quality is not diminished since this foreign variety requires another form of viticulture, it needs more water and other cultivation techniques, producing aromatic wines with a lot of color, contributing what the Grenache may lack.

Located in a mountainous area called SistemaI Ibérico, in an area with great geographical interest, undulating soils, and with a maximum altitude close to 1000 masl, characterized on stony, loose and nutrient-poor soils. Being heterogeneous soils in their entirety, but intended for this assembly, 80% of vineyards located at an altitude higher than 800 meters above sea level, planted in goblet (bush vine) with 60% of vines over 50 years old.

We can find these types of soils:
- Gravel, composed of pebbles and boulders, coming from alluvium, with good drainage giving intense, structured and fleshy wines.
- Red Slates, with low fertility and where they hardly retain rainwater, giving subtle, fine and elegant wines.
- Slates gray, darker in color, retain the heat of the day and expel it at night, resulting in high-grade grapes and low yields, with structured wines and mineral notes.
- Marl or marlstone, Composed of limestones and clays, deep soils, giving wines with body, warm, powerful and aromatic.
- In addition to areas with clay, sandy and limestone soils.

Vinification is carried out separately, using different strains of Saccharomyces yeasts, but also non-Saccharomyces strains for sugar consumption and that do not produce ethanol. We look for strains of yeast that provide primary aromas in the less old grenache, in the old we look for strains that provide polysaccharides from their cell walls and that produce glycerol. For the Syrah, vinifications are made at a lower temperature to favor primary and secondary aromas, but with successive delestages (racking) to obtain color; and once the alcoholic fermentation is finished, we make a first blending based on the correction of the acidity, so that later the malolactic fermentation takes place and once finished we decide on a final blend before the brief ageing in French oak of part of the blend, the part that we want to round by the contribution of tannin from the oak that will polymerize with the tannin of the grape.

Pairs with grilled meats, lamb, duck or barbecue pork

Tres Ojos Rosado Calatayud 2016

Tres Ojos Rosado Calatayud is fresh, crisp and juicy Rose made of 50% Garnacha and 50% Tempranillo displaying beautiful strawberry and raspberry fruits. Enjoy with salads, chicken or simply with a glass. Serve chilled.

Tres Ojos Rosado Calatayud 2017

Tres Ojos Rosado Calatayud is fresh, crisp and juicy Rose made of 50% Garnacha and 50% Tempranillo displaying beautiful strawberry and raspberry fruits. Enjoy with salads, chicken or simply with a glass. Serve chilled.


 
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Vinterra Sauvignon Blanc 2018

The Vinterra Sauvignon Blanc is produced from grapes grown on our Rowley Crescent, Sandy Creek and Stoney Range vineyards that are situated at either end of Rapaura Road in heart of Marlborough.

The fruit was harvested in the cool of the night and transported to the winery for immediate processing. The juice was settled after a gentle pressing then racked to fermentation. The juice was inoculated with yeast and cool fermented for an average of 17 days. Following two months of lees contact the wine was blended, lightly fined and filtered prior to bottling.

The Vinterra Sauvignon Blanc displays abundant aromas of gooseberries and tropical fruits on the nose. The palate is fresh and lively showing rich concentration and a long lingering finish. A wine to be enjoyed over the next two to three years. Pairs well with white meat and fish dishes, and also makes a great aperitif.

Analysis at Bottling:
3.30 pH
7.0 g/l Total Acid
12.5 % Alcohol
1.0 g/l Residual Sugar