Supposedly this is entry level booze.... Comando G are a benchmark for the "New Spain". Burgundian influenced vineyard grading, old vines, picking earlier, not over oaking. All good thing. La Bruja de Rozas is consistently outrageously good value. Subtly sweet red fruits and great minerality. I don't think I've ever had a bottle I didn't adore. Tantalising.
The ‘village’ level wine from this outstanding Spanish producer. They operate in the Sierra de Gredos, west of Madrid, and grade their wines with a nod to Burgundy. Subtly sweet red fruits, and a fine, sandy texture which transmits the soil upon which this old-vine Garnacha is grown. Amazing value:quality ratio.
Producer: Comando G
Region/Country: Sierra de Gredos, Castilla y Leon, Spain
Production Method: Organic and biodynamic viticulture, wild fermentation, bottled unfined and unfiltered
Style: Juicy yet ethereal, red fruited and savoury
Pairing Suggestion: Red meats, vegetable dishes, pasta dishes
Profile: Grenache is an extremely widely planted variety, very well suited to warmer climates, where it is commonly blended with the likes of Mourvedre, Cinsault, Syrah and Carignan. It grows as a bush vine, making it suited to drought conditions and helping to protect the fruit from sun and wind damage. Wines display vivid red colour and vibrant red fruit character alongside distinctive Mediterranean herb flavourings. With added ripeness Grenache can take on a more medicinal tinge and greatly concentrated, dried fruit flavours. There are many old vine plantings throughout the Southern Rhone and Australia, and the wines produced from these offer extremely good value for money.
Classic Regions: Southern Rhone (France), Rioja, Priorat (Spain), McLaren Vale (Australia), Swartland (South Africa)
The vineyards that Daniel and Fernando have assembled are all farmed biodynamically. These vines all range in age from 50 to 80 years old and are planted on sandy soils weathered from granite, slate and quartz. Each vineyard site, labeled as Vino de Parcela, are expressive of place. The resultant wines are startlingly pale, extraordinarily aromatic and intensely flavorful. Each site is harvested by hand, usually in October, fermented by indigenous yeasts in open top French oak casks.