The 2016 El Terroir comes from a selection of their organic and biodynamically farmed plots, fermented with indigenous yeasts andmatured between 11 and 13 months, depending on the plot, in mostly usedand mostly 500- and 600-liter oak barrels. They now only replace around8% of the barrels each vintage, so they are quite well seasoned andneutral, and the wines don't have any oak aromas or flavors. It hascrunchy fruit, red rather than black fruit, and the wine is super fresh.The oak is much better integrated than the initial vintages—it'stransparent with the wine, and you feel the fresh fruit, the rain, thesoil—as a result, the wine is relaxed, harmonious and has light. This isa more complete and deeper version of the 2013, with the freshness andacidity with long life ahead. The wines show incremental improvementsyear after year, and the 2016 has probably helped to obtain the mostcomplete vintage to date. It's long, tasty, has fine chalky tannins andimpressive balance. 28,203 numbered bottles were filled in June 2018.
Aus durchschnittlich 75-jährigen Garnacha-Reben gekeltert. Die Parzellen liegen auf 400 bis 600 Metern über Meer. Packendes Bouquet, Grenadine, Pflaumen, Kardamom, Veilchen, Lakritze, Thymian. Am Gaumen saftiges Extrakt, engmaschig, feinstes Tannin, bestens ausbalanciert, herrlich dynamisch und mit einem überaus präzisen Fluss. Grossartig.
Eine sympathische Boutique-Kellerei, gegründet von den beiden Garnacha-Liebhabern Elisa Úcar und Enrique Basarte. In aufwändiger Kleinarbeit haben die beiden über Jahre hinweg verschiedene Parzellen mit sehr alten GarnachaRebbeständen zusammengekauft. Inzwischen besitzen sie 27 Parzellen, verteilt auf 17 Hektaren, aus denen sie zwei äusserst filigrane, kühle Garnachas produzieren.
