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Wine from Navarra
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Located in Basque in the northeastern part of Spain, the Navarra wine region covers almost the entire south end of the country. Situated on the lowest slopes of the Pyrenees Mountains, the vineyards descend all the way to the base of the River Ebro. The Navarra region includes Valdizarbe, Tierra Estella, Ribera Alta, Baja Montaña, and Ribera Baja, which are all sub-regions. 95% of the grapes planted in Navarra are grown for red wine production.
Dating back to the second century BC, wine production began in Navarra with the ancient Romans building the wineries. Excavations have recently uncovered winerfy equipment in Lumier, Muruzabal de Andion, Falces, and Arellano. It was during the middle ages that the region has strong ties with France and a very prosperous viticulture. Wine was exported abroad from Navarra as early as the 12th century. After phylloxera destroyed the vineyards in 1892, they were replanted at the beginning of the 20th century by grafting onto new rootstock.
Navarra has a continental climate with long, dry, and hot summers, and cold winters, and is influenced by the Atlantic Ocean, and the Mediterranean Sea. The average rainfall averages about 25” annually. Navarra is mostly made up of limestone and chalk soils in the north, with stony grey soils in the south.
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Finca La Pared Cuvee Especial is made from Graciano & Syrah.
The Cuvee Especial is a Graciano and Syrah blend aged in oak barrels that produces a full-bodied, fresh wine of great complexity and long lasting finish.
Review:
"A deep, brooding nose with lots of fine oak spices and hazelnuts that adorn the blackberries and violets. Succulent and bright on the palate, with caressing, silky tannins dialing into the black and blue fruit. Quite long and subtle. Delicious now, but can hold, too."
- James Suckling (June 2022), 94 pts
Finca La Pared Graciano is made from 100 percent Graciano.
Finca La Pared Graciano is a powerful graciano that is perfectly integrated with the oak. It shows remarkable notes of fresh spices and dark fruit. Reserved, serene, deep black. Restrained feel.
Review:
"The creamy, cedary oak has seeped into the minty blackberry and blue fruit, with deep notes of cocoa powder and tar. Restrainedly plush and flavorful, with a concentrated and full-bodied palate. Dense and silky with a little warmth in the finish. Drink or hold."
- James Suckling (June 2022), 93 pts
Finca La Pared Syrah is made from 100 percent Syrah.
Finca La Pared Syrah shows an expressive nose of dark fruit aromas and a mineral character.
Intense, direct, playful. Balance of forces.
Review:
The first vintage here was 2018. The 2019 Syrah is a saturated purple hue with a smoking good bouquet of smoky black fruits, cured meats, and leather, and it hits the palate with full-bodied richness, a plush, layered mouthfeel, and ripe tannins. It's balanced, has a deep, rich, concentrated style, and a great finish.
-Jeb Dunnuck 93 Points
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Leindl Gruner Veltliner Seeberg Kamptal is made form 100 percent Gruner Veltiner. Medium yellow green. Fine yellow apple fruit, delicate hint of quince and honey, candied orange zest, highly attractive bouquet. Juicy, good complexity, extract core sweet, silky texture, fine acidity bow, fine and salty minerality, great length, secure aging potential, a very finesse Veltliner-style.
Review:
“Inviting nose, with layers of quince and elegant, aromatic herb leading through to a richly textured palate of opulent fruit and a fine acidity.”
- Decanter World Wine Awards 2023, 96 pts
Luis XIV Lo de Pepitin is made from 80% Monastrell,14% Giro, 3% Arcos and 3% Bobal.
"Wine from a historic plot, named after Mr. Pepitin, the farmer who looked after these vines throughout his life."
Old vines (1980) planted in a bush style and dry land. 610 metres above sea level in the town of Biar. Sandy clay loam soil, with a high presence of limestone. Historic plot, reproduced by massal selection and with a wide variety of old clones of traditional Alicante varieties.
Production: Indigenous yeasts in our 19th century winery.
Fermentation: 50% in stainless steel, and 50% fermentation in vats.
70% Grapes crushed by foot and destemmed manually.
30% whole bunches.
Low extraction.
Aging : 50% of the wine was aged for 8 months in 500-liter French oak barrels ; and the other 50% were aged for 8 months in century-old 500-litre Amphora from Villarrobledo, considered the finest in Spain and which allows the wine to be stored inside without any coating: just pure clay.
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