Cuvée “Eve” 2021 – Syrah
Lovers of dense, woody, over-ripe Syrahs, move on. Here it’s all about fresh spices, tension, liveliness, dynamic and straight forwardness. This vintage matches these qualities exactly and best served young, for its juice and fruitiness. After harvest the grapes were sorted and fully crushed. Pre-fermentation cold maceration for 5 days at 6 degrees Celsius . Fermentation at 28 degrees Celsius in 300 hl stainless steel tanks for 30 days. No sulphite vinification and indigenous yeast with daily pump-overs and malolactic fermentation. Aged on fine lees with micro oxygenation for 3 months. This Syrah has intense aromas of violets with the trademark peppery character and freshness due to the cool Cabardès climate.
The 2019 Graciano, the first wine they produced at the new Viña Zorzal in 2007, was produced with grapes from the village of Corella, and they want to show the expression of the grape in the village, more Mediterranean than Fitero, where they have a significant percentage of their vines. The spicy character of the wine and the lively palate are the expression of the Graciano in their village, what they have been trying to express since 2015. It fermented in stainless steel with moderate extraction and matured in used French oak barrels of different sizes for nine months. This is a very fresh vintage, and the wine is harmonious, spicy, with an herbal hint, with some dusty tannins, chalky and a bitter twist in the finish. I think the earlier harvest of the grape delivers wines that are more transparent, and this is quite stony and tasty. This is a very good value and a great introduction to Graciano.
Cuvée “Pierre” 2021
For this vintage all the work was simply focused on wrapping the authoritative power of the Cabernet Sauvignon in a velvet glove through precise vinification with no sulphur and only indigenous yeasts. After harvest the grapes were sorted and fully crushed. Pre-fermentation cold maceration for 5 days at 6 degrees Celsius. Fermentation at 28 degrees Celsius in 300 hl stainless steel tanks with daily pump-overs over a length of 25 days followed by malolactic fermentation. Ageing on fine lees with micro oxygenation for 3 months. Aromas of ripe pepper and blackcurrant with a roundness and a silky structure and a fresh and lingering finish.
El Inquilino Crianza 2017
Although budding started a little later than the previous year, in April the process evolved well and the flowering actually finished somewhat earlier than normal. The summer was extremely hot and dry, the June rains playing a crucial part in preventing the vines from suffering from the heatwave. In August the heat was more bearable and the decisive month of September arrived with a lot of light and lower temperatures. This weather pattern allowed for the correct evolution of the vegetative stage of the vine, with no pest or disease problems, good budding and perfect fruit set. The grapes were harvested in an impeccable state of health with optimum ripeness, making the 2015 harvest quite extraordinary. Clean, high intensity aromas of red fruit such as raspberry, strawberry, red cherry, also black pepper and earthy on the nose with soft tannins and medium body. Red fruits flavours, mineral hints and a long finish.
Le Paria 2021 – Grenache
“Once upon a time there was an unwanted grape variety planted in our regions. “Not mature enough” for some, “too austere” and “out of place” for others. “Just perfect” in our opinion. This grape is Grenache, and the result is in this bottle. An appetizing and juicy wine to be shared between free drinkers.
A free drinker”
100% Grenache and declassified as Vin de France, this is part of the limited bottled ” Les Dissidents” range.
Following a number of experiments, a whole instinctive range comprised of micro-cuvees and varietal wines, prohibited by the appellation, in truly exclusive, libertarian style with a choice of what the winemaker believe to be the best varieties of the soil, this unclassified range of French wine defies the institutions, their regulations and conventional wine. Yield of 45 hectoliters per hectare with non sulfite fermentation with indigenous yeasts and bio-protection (by using non saccharomyces yeasts to avoid brettanomyces.) Post fermentation maceration for 10 days at 35 degrees Celsius, malolactic fermentation and aging for 3 months in concrete tanks. A lovely fragrant nose of wild cherries, violets and pomegranate. Cured game and raspberries on the nose. But then when taking a sip, your whole mouth fills with peppercorns. Quite extraordinary and arresting! It almost distracts from the rather scrumptious, gleeful plum and raspberry wine-gums fruitiness. Again a wine you could chill and just vacuum up with a barbecue. This ends up with a trace of ink dust and crumbled dried rosemary on the finish. Made like candy, this wine is so trendy and punchy.
This wine is the result of a clear commitment to respect the tradition with local grapes such as Garnacha, and a concern for the environment through the use of organic production techniques. This is the product of two generations of the Sanz family’s profound knowledge of what their land can produce. This is a complex vintage, winter was mild but spring was very rainy and cold. Flowering and verasion were 20 days later than previous vintage, although due to the high temperatures in September, the delay was compensated in 2 weeks. Rain was the most prominent element of the vintage after 2 years of water drought but there was an extra effort in the vineyard management. It the end it was a historically fresh and good vintage. The grapes were harvested by hand when they reached optimum ripeness in each single vineyard. They were picked up and transported to the winery in small boxes. Fermentation temperatures were between 24º and 26ºC, to preserve the character of the fruit. The grapes then undergo a soft pressing and pumping over before bottling. Dry, fresh, soft tannins and medium body with red fruit flavours, mineral hints and a long finish.