Comando G La Bruja de Rozas 2017

£20.50
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REGION:
Sierra de Gredos, Castella y Leon, Spain
GRAPES:
Garnacha
VINEYARD:
Organic & Biodynamic
CELLAR:
Fermented with native yeasts, unfiltered & unfined, minimal additional sulphites

Absolutely solid Spanish red from old vines at high altitude in the Sierra de Gredos, just outside the raised plateau of Madrid. The G here standing not just for Gredos, but also for the eponymous Garnacha that is the focus of this project. Bruja (the witch of Rozas) is a wine that absolutely flies off the shelf at the shop, and for good reason. The wine poses incredibly good bang for buck. This is classified as their 'village wine', but the quality is extremely high, and if you don't want to take our word for it then perhaps that totem of validiation, Jancis Robinson, will convince you: "It has such seductive fruit – juicy but ethereal, sweet but in a Pinot Noir-like way rather than a sickly way – and also a very fine, sandy texture that seems to communicate the granitic sand on which these ancient Garnacha bush vines are grown."

Daniel Landi and Fernando Garcia, friends since college, found themselves working in the area bounded by the Sierra de Gredos: Dani at his family’s estate, Bodegas Jimenez-Landi and Fernando at Bodega Marañones. Drawn to the mountains and rumors of small, nearly inaccessible vineyard plots located high in the Sierra de Gredos, over time they began purchasing and leasing the best sites they could find, creating their own project, Comando G in 2008. Along with many of the new innovators in the Priorat, Dani and Fernando are redefining what was previously viewed as a workhorse variety, Garnacha, into something that can rival the elegance and finesse of Pinot in Burgundy or Syrah in Hermitage. Comando G’s “village” wine, La Bruja de Rozas is sourced from several vineyards in the vicinity of Las Rozas de Puerto Real. Pure Garnacha from granitic sand, La Bruja is perfumed and lively with plenty of fruit with a backbone of acidity and fine tannin. Hand harvested, natural yeast fermentation and a long maceration followed by nine months in 30-60HL oak vats.