2017 Camino de Santa Cruz Sierra de Toloño

Grapes Tempranillo
Colour Red
Origin Spain, Rioja
Other Practising Organic
District Rioja Alavesa
ABV 14%

Subtle but intriguing nose that slowly revels itself in the glass. Black olive and thyme with nice herbal notes on the palate too. There is good freshness and layered structured tannins with the chalkiness very present. A subtle wine that might just be a touch closed just now. I suspect this will blossom nicely. Drinking range: 2022 - 2028 Rating: 16.5 Alistair Cooper MW - (Dec 2019)

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This modern Rioja has a rich array of supple fruit and fleshy blueberries, as well as gently fragrant oak. The palate has a smooth and lively feel. Drink now. Rating: 91 James Suckling, (Jul 2019)

Made with Tempranillo from a high, rocky, limestone-based site and aged in a combination of amphorae and larger oak, it's a serious, sappy red with violet and wild thyme aromas, redcurrant and pomegranate fruit and palate-cleansing acidity. Drinking range: 2021 - 2030 Rating: 95 Tim Atkin MW, (Feb 2019)

Single Vineyard
SOIL Lime originated on the marls and sandstones accumulated on the fallen limestones of the Sierra de Toloño.
VINEYARDS Single vineyard of Tempranillo from a high, rocky, limestone-based site (700 metres altitude). Due to the higher lastra (grey limestone rock), closer to the roots, and the quality of the Tempranillo, extremely tasty, the wine is especially aromatic and mineral.
BLENDING 100% Tempranillo.
WINEMAKING AND AGING It ferments spontaneously in amphorae at a very low temperature. This is a slow process that allows a smooth and continuous extraction. Then, the wine is aged in French oak barrels for a year to complete the roundness of the tannins. Unfined and unfiltered. 1,120 bottles produced.
TASTING NOTES It’s a serious, sappy red with violet and wild thyme aromas, red currant and pomegranate fruit and palate cleansing acidity. Strong mineral accent and floral touch typical of the Mediterranean herbs that surrounded the vineyard.
Winemaker's notes (Apr 2018)

Sierra de Toloño

Sandra Bravo is a seriously exciting winemaker. Working with some of the highest altitude vineyards in Rioja – with plots of very old vines, she is hunting out freshness and purity. Having travelled the world and made wines in Bordeaux, Tuscany, New Zealand and California she has returned to Spain with her eyes wide open and a brave ambition to show the different expressions of Rioja. It does not all have to be blended and heavily-oaked any more. Her delicately shaped – intensely pure wines are a revelation. With a range now of different releases each profiling a particular vineyard or a particular grape variety she is making some of the most drinkable and delicious wines in the region. No surprises she was crowned the 2019 ‘Young Winemaker of the Year’ by Rioja expert and wine critic Tim Atkin MW.

Sandra originally comes from Rioja, and returned there to start this project. 2012 was the first vintage. Sandra has trained in Bordeaux, Chianti, Marlborough, California, and worked in two of the larger wineries in Priorat, where she was influenced by Ricard Rofes, (now in charge of Scala Dei). 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 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 neutral French oak barrels, and bottled without fining of filtration. From the 2013 vintage Sandra has also been working with amphorae, distancing herself even further from the oaky traditions of Rioja.

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