COMANDO G Las Rozas 1er 2018

COMANDO G Las Rozas 1er 2018

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One of the top wines being made in Spain right now! Ethereal Grenache.

 

Please note that due to the limited quantity of this wine available it is not subject to further discount.

Ethereal Garancha from Comando G. Reminiscent of Rayas or great Burgundy in nature. All farming is organic and biodynamic. Intense minerality to the wine, a core of red and blue fruits with alpine herb and savoury spice. Will be wonderful to see this develop over time. Outstanding.

Producer: Comando G

Region/Country: Sierra de Gredos, Castilla y Leon, Spain

Grape/s: Grenache

Production Method: Organic and biodynamic viticulture. Wild fermentation, 12 months ageing in large oak casks

Style: Ethereal, mineral and lightly funky. Amazing

Pairing Suggestion: Game, poultry, grilled meats

Variety: Grenache

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)

Comando G

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.

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