David Sampedro and his wife, Melanie Hickman own and run this 9.5 ha biodynamic estate around the village of Elvillar in the Rioja Alavesa where limestone soils meander through three valleys that run between the Sierra Cantabria mountains and the River Ebro. The philosophy is based on a modern approach promoting respect for the environment with a partially subterranean built ‘‘off the grid’’ winery powered by solar panels, and ambitious natural wine making that follows the lunar calendar. Ageing takes place for the top wines in French oak 500 and 600 litre casks. The resulting wines are enticing, dense, deep, and elegant. They also exploit some small plots of old Rufete vines in the mountainous region of Salamanca, where the soils are composed of granite and slate.
Biodynamic. Sourced from grapes grown in different villages of Rioja Alavesa, Laguardia, Leza and Páganos. The destemmed grapes are pressed before undergoing fermentation with indigenous yeasts in concrete vats for 6 months, on lees. During this period, malolactic fermentation takes place naturally. Very few 100% Graciano wines are made, even less frequent are those made in concrete vats (this might be the only one).
Lágrimas sees no wood at all, allowing this cooler climate Graciano to express its forceful personality with no filter, as it were. Sappy, bright and tangy, the result is less chewy than many examples of the grape, showing nuanced tannin management, plum and redcurrant flavours and undertones of dried herbs.
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David Sampedro and his wife, Melanie Hickman own and run this 9.5 ha biodynamic estate around the village of Elvillar in the Rioja Alavesa where limestone soils meander through three valleys that run between the Sierra Cantabria mountains and the River Ebro. The philosophy is based on a modern approach promoting respect for the environment with a partially subterranean built ‘‘off the grid’’ winery powered by solar panels, and ambitious natural wine making that follows the lunar calendar. Ageing takes place for the top wines in French oak 500 and 600 litre casks. The resulting wines are enticing, dense, deep, and elegant. They also exploit some small plots of old Rufete vines in the mountainous region of Salamanca, where the soils are composed of granite and slate.
This cuvée is a side project to showcase the potential of specific vineyard sites from one of the smallest appellation of Castilla Y Leon. The profile will appeal to Pinot Noir and Nebbiolo wine lovers. Located in the south of the Castilla Y Leon region, the Salamanca terroirs are composed of slate and granite. They range from 400m to 900m in the mountainous region of Sierra de Francia and Sierra de Quilamas. The acidic slate soils behave very differently than the clay soils in Rioja which are slightly alkaline and have better water retention properties. 100% old Rufete vines. Hand harvested in small crate, the grapes are destemmed by hand directly over the top of an open top oak vat. Grapes are foot-trodden to naturally start the fermentation with indigenous yeasts which will last about 15 days. The wine is matured for 30 months in neutral (old) French oak barrels where it spends at least two winters in order to undergo malolactic fermentation.
The nose is delicate and displays scents of fresh red and dark berries, allspice and candied rose, plus a mineral flourish that emerges slowly. Silky, expansive raspberry, cherry and spicecake flavors show fine definition, real energy and no rough edges. This cuvée shows sharp focus and strong intensity on the long, penetrating finish, which features even tannins and a subtle lavender note. A wine for Bourgogne and Nebbiolo lovers.
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David Sampedro and his wife, Melanie Hickman own and run this 9.5 ha biodynamic estate around the village of Elvillar in the Rioja Alavesa where limestone soils meander through three valleys that run between the Sierra Cantabria mountains and the River Ebro. The philosophy is based on a modern approach promoting respect for the environment with a partially subterranean built ‘‘off the grid’’ winery powered by solar panels, and ambitious natural wine making that follows the lunar calendar. Ageing takes place for the top wines in French oak 500 and 600 litre casks. The resulting wines are enticing, dense, deep, and elegant. They also exploit some small plots of old Rufete vines in the mountainous region of Salamanca, where the soils are composed of granite and slate.
Sourced from an 0.68 hectare plot known as La Revilla which was planted in 1925. Clay and limestone soils. The higher percentage of clay soil in this vineyard produces more humidity and as a result, yield and very vibrant liferich soil. Each bush vine viura is held by a stake due to the high prevailing winds. 100% old vine Viura - Hand harvested. The grapes are destemmed above 500L barrels and foot crushed. The fermentation takes place with the skin and stems and after fermentation is finished, the wine is pressed and placed in 225L used French oak barrels. The wine then rests on its lees until it is bottled 6 years later. The barrels are not topped up and do not develop flor. Racked once before bottling. Less than 1000 bottles made.
Biodynamic. Oxidative notes in the nose but the wine does not show its age. Balsamic with an aromatic, vermouth-like note, hints of cereals, royal jelly, dried flowers and chamomile, nuanced and complex. A layered and textured palate with chalky sensations, seriousness, good balance and length. Quite different from a majority of whites from Rioja.
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David Sampedro and his wife, Melanie Hickman own and run this 9.5 ha biodynamic estate around the village of Elvillar in the Rioja Alavesa where limestone soils meander through three valleys that run between the Sierra Cantabria mountains and the River Ebro. The philosophy is based on a modern approach promoting respect for the environment with a partially subterranean built ‘‘off the grid’’ winery powered by solar panels, and ambitious natural wine making that follows the lunar calendar. Ageing takes place for the top wines in French oak 500 and 600 litre casks. The resulting wines are enticing, dense, deep, and elegant. They also exploit some small plots of old Rufete vines in the mountainous region of Salamanca, where the soils are composed of granite and slate.
Biodynamic. 90% Viura, 10% Garnacha - The grapes are destemmed, blended and placed in a concrete tank where alcoholic fermentation starts naturally after an initial 3-day period of cold pre-fermentation maceration, then left on the skins for about 10 days. After partial fermentation, the wine is pressed and placed in old French oak barrels for 6 months where the fermentation continues slowly. The wine is then transferred to stainless steel tanks where approximately 50% of malolactic conversion occurs naturally.
Remarkable value from one of the best white wine producers in Spain, this is a complex, stylish blend of Viura and Garnacha Blanca. Subtle, leesy and very lightly wooded, with notes of saffron, orange zest and quince and a tangy, refreshing finish.
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