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    Rioja Tinto Jarrarte Carbonica - Tempranillo & Graciano

    Type of wine
    type of wineRood
    Country
    Grape variety
    Tempranillo
    Region
    Ageing
    Botti / Big Oak 2500L+
    Vintage
    Vinification
    Vergisting van een deel van de hele trossen met een deel van de steeltjes in een afgesloten tank (Carbonique) met de natuurlijke gisten, persen

    Tempranillo | selctie uit Rioja Alavesa | joven type | de wijn rijpt voor een deel op eikenhout | enorme rijpe fruitbom | donkere kleur | veel sap, cassis en braam | juicy | zachte tannine | licht kruidig | koelen evt

    Abel&Maite Mendoza

    Een stel echt pioniers in het Rioja gebied, zijn Abel en Maite. Al 25 jaar verbouwen zij biodynamische druiven in verschillende regio’s van de Rioja, op 22 verschillende percelen. Zij hebben ervoor gekozen om alle kleine percelen apart te laten vergisten om zo een soort ‘Bourgogne systeem’ te introduceren, alleen is dit vrij lastig gebleken. In de kelder wordt er traditioneel gewerkt en levert wijnen op die altijd hoge scores krijgen. Het is niet voor niets dat ze altijd bij de 15 beste producenten van de regio zitten!

    Review

    I love the floral, perfumed and expressive nose of the 2019 Jarrarte Maceración Carbónica, which seems to transcend the process that tends to mark wines with predictable aromas, showing a lot more serious and nuanced. It was produced following the tradition of fermenting full clusters in open concrete pools. The wine is juicy and has a velvety palate with great purity of flavors and a dry and serious, somewhat chalky finish. 30,000 bottles produced. It was bottled unoaked in August 2020. 91/100 Luis Gutiérrez

    I don't think there are many producers in Rioja that make six different white wines, and it's a shame it's not seven, because the seventh should be a varietal Maturana Blanca, the varietal that I think has more potential among the "new" varieties. But Mendoza doesn't have any Maturana Blanca and therefore he cannot make such a wine... These whites are sold very early, and I suspect most are also drunk early, which is a shame, because when young, the wines are shy and difficult to read (tasting them reminds me of tasting chez Roulot in Burgundy), and one seldom finds older vintages in restaurants or shops. The whites I tasted were all from 2019, a vintage they say was very dry with some spring frosts, a year of low yields and drought. The reds were mostly from 2017, a very challenging vintage, of which you've probably heard a lot by now, but in the words of Abel Mendoza, it was "marked by the largest frost ever known in our area at the end of April. Together with the occasional hailstorm during the summer and the drought of the year in general, it caused a significant reduction in yields and at the same time an earlier harvest. The earliest we have had so far," Mendoza is, of course, the ultimate Riojan vigneron who works his 21 hectares of vineyards, mostly in his village San Vicente de la Sonsierra and in the neighboring Ábalos and Labastida, and makes the wines at home with his wife Maite, a total of 70,000 bottles.