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Old pre-phylloxera vines of Grenache and Carignan along with Syrah make up the great trio of varieties in the Muntada blend. The winemaking is old-fashioned with native yeasts, concrete tanks and maturation in old foudres for eighteen months. Muntada has excellent depth and intensity while managing to maintain its characteristic elegance. It is a “raw”...
Silky, with aromas of dried rose and violet, layered aromatic complexity with extra spice, red fruit and traces of leather. The year gave the wine a fine balance of alcohol and acidity with mild - for the variety - tannins. Combined with plenty of fruit on the palate, they help it to be enjoyable and expressive without requiring long cellar ageing. Its...
Thierry Valette acquired the historic Clos Puy Arnaud in 2000 and dedicated himself to producing wines based on the principles of biodynamic viticulture and minimal intervention in the winery. The 2019 Grand Vin is a pure, unpretentious expression of Bordeaux, without any unnecessary “makeup.” Although already approachable, it possesses the structure and...
Vines planted in 1943, manual harvesting, cup-shaped stumps, extremely stony terroir, whole bunch vinification at low temperatures that delay the native yeasts from working and add complexity to the wine, and fermentation and maturation in concrete tanks. There's nothing about the above suggestions that doesn't generate excitement among the wine lovers...
Granitic soils reminiscent of the Northern Rhône and a tiny vineyard owned by Pedro Parra, one of the best in the region. Everything is done by hand, vinification as with all his Cinsault is with 100% whole bunches and fermentation is done in concrete tanks and aging in oak foudres. One of the producer's three excellent grand cru wines that is the finest...
Newk comes from a tiny vineyard — just 1,126 vines — planted in 1986 in Guarilihue Alto. Like all of Parra’s Cinsaults, it is fermented 100% whole-cluster at low temperatures, which slows spontaneous fermentation and gives the native yeasts enough time to develop the complexity Parra seeks. Maceration lasts around 60 days, and the wine ages for 12 months...
Another tiny Cinsault vineyard, planted in 1986 in Guarilihue — the most coastal and coolest area of Itata. Decomposed granite and the complete absence of clay define the site, a terroir reminiscent of the Northern Rhône or Gredos in Spain. The wine undergoes 100% whole-cluster fermentation at low temperatures, with long extractions lasting around 60...
What a great label. It's worth a thousand words and captures at once what Dão really is. A wall made of granite, the rock of the mountains of the region and the figure of an old woman walking with the help of a cane but with great courage and determination. How better to describe the Portuguese countryside and the dedication of people like João Costa to...
