Vara y Pulgar Tintilla

Description

The Cadiz area of Spain is best known for its production of sherry so to find a still wine from the region is indeed  a rare discovery. It is made from the Tintilla grape, which was cultivated in the Jerez region for centuries, but coupled with the phylloxera epidemic which ravaged vines in the early 20^th century, and the drive for planting with vines for sherry production, it all but disappeared. Fortunately, some vines survived. One such vineyard was discovered by Alberto Orte who persuaded the owner to produce this stunning wine. The vineyard rests on Albariza soil, a type of chalk that is light and porous – the same type of soil can also be found in some parts of the Champagne region. Vines that are tended in this type of soil make superior and distinctive wines, and this wine is no exception.

These grapes are farmed organically, and, after whole-cluster fermentation, the wine is aged in a combination of large cement and oak vats for 12 months and is then transferred to small French oak barrels for another seven months of ageing.

The wine is exceptional. It has aromas of berry, black olive, liquorice, and bittersweet chocolate. On the palate, the wine has a medium body, with flavours of blackberry, raspberry, and plum, with hints of leather, olive, tobacco, white pepper, and bay leaf, all underpinned with a subtle minerality. The finish is long and memorable. It’s been described as Pinot Noir with attitude!

This wine pairs beautifully with roast lamb and other red meats, spicy sausage or charcuterie.