2016 Garnacha Sierra de Toloño
This is a new arrival for Sandra, the results of her work in a 'new' vineyard for her high up on the Alavesa hills. From a single vineyard of Garnacha at 650 metres altitude. This vineyard dates from 1944 and it’s the 'real' garnacha from this area - a classic, an original clone in Rioja, also with few some odd vines of Viura, Malvasia and Tempranillo that makes the perfect natural field blend. Sandra ferments and also ages this in 2 small amphoras, just 300 litres each for one year, giving just 800 bottles in total. L&S (May 2018)
*Case price discount: Mix any 12 bottles (or 9l equivalent) of wine or 6 bottles of Champagne, Spirits or Fortified to get the 'case price' for each bottle.
Amongst the reds, stand-outs included the fermented and barrel-aged Sierra de Tolono Garnacha 2016 from Rioja (- at the Wines of Spain tasting 2018, quoted in The Buyer)Justin Keay, oldandnewworld.co.uk(Apr 2018)
Sierra de Toloño
Sandra Bravo comes from Rioja, and has returned there to start this project. 2012 was the first vintage. Sandra has trained in Bordeaux, Chianti, Marlborough, California, and is still currently winemaker for one othe bigger producers in Priorat. She has returned home to make a Rioja which reflects the land and climate of this particular corner of Rioja Alavesa. The wine comes from old goblet trained Tempranillo vines grown on calcareous clay are at 650m in Labastida - one of the highest vineyards of the Rioja region. The mountains of the Sierra de Toloño protect the vines from northerly winds and create a special microclimate, cold because it is so high, but dry with the Mediterranean influence despite being so far north. All this is perfect for the grapes to ripen fully over a long time in the bright light but relatively cool temperatures - the ripeness comes slowly, retaining natural acidity. The grapes are harvested into 15kg boxes, sorted at the vine, and taken to the winery in Laguardia. Here Sandra does a very conservative vinification, with a cold soak to start with to preserve the freshness of the fruit, and then only a gentle pigeage. After the vinification the wine is aged just six months in French oak barrels, and bottled without fineing of filtration. For the 2013 Sandra is delighted to have some amphorae, and will make a wine with no oak at all, aged just in these.
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