This store requires javascript to be enabled for some features to work correctly.

Save 10% on orders of 12+ Bottles of Wine!
Sale
Sale
RED WINE

Viñedos del Jorco 'Las Cabañuelas' Garnacha, Cebreros, Castilla y Leon, Spain 2018

  • $18.00

Ready to ship  -  11 left

GARNACHA
PLUSH & BOLD
ORGANIC FARMING
BOTTLE CLUB 2024, UNDER $25, and NATURAL WINE
CASTILLA Y LEÓN
SPAIN
  • Winemaker: Raul Perez 
  • Farming: Organic. The vineyards are all farmed organically without herbicides and pesticides and according to the lunar cycles – in part following concepts of biodynamics. 
  • Variety: Garnacha
  • Terroir: Granite/Clay, Sedimentary Clay, Shale 
  • Vinification: Whole-cluster native fermentation in concrete vat.
  • Aging: 6 months in used large format French oak barrel aged. Bottled unfined & unfiltered.

From our January 2024 Club notes:

Viñedos del Jorco 'Las Cabañuelas' Garnacha, Castilla y León, Spain 2018

Cesar Ruiz, Flequi Berruti, and Nacho Jimenez, partners in Madrid wine bars La Tintoreria Vinoteca and Alma Vinos Unicos, have a long-standing association with renowned winemaker Raul Perez. Collaborating in 2009, they ventured into the Gredos zone near Madrid, specifically the Cebreros DO, to focus on high-elevation Garnacha. The “Garnacha Belt”, west of Madrid, is known for producing Pinot Noir-like Grenaches, featuring elegant, mineral-infused red fruits. Despite their initial setbacks in 2009 and 2010, their persistence led them to the remote Jorco area, where they acquired a 2.5-hectare Garnacha vineyard planted in 1915.The vineyard's unique attributes, including proximity to water, high elevation, north-east orientation, and sandy granite soils contribute to slow-maturing and fresh fruited Garnacha, the sole focus of the winery. 

The vineyards are all farmed organically and according to the lunar cycles, inspired by the concepts of biodynamics. Raul, arguably Spain’s most famous winemaker of the moment, makes these wines with his special touch. Las Cabañuelas, the winery’s entry-level bottling, is fermented naturally in concrete and aged for 6 months in large used French oak. Seemingly fresh and light on the palate, the dusty tannins are balanced by enhanced intense berry notes and refreshing acidity — Simi Grewal