Best with 13 days of Slow Decanting
Project created by Daniel Landi and Fernando Garcia in the Gredos Mountains. G for grenache. This wine is the product of biodynamic farming of 60 year old vines on granite slopes at 950 meters elevation. I loved this on release and now I want to check in on it’s progress
DAY1
Served with the Vinloq System
Great things on the nose but the palate was mostly closed up. Strawberries, tar, acid, tannins…
Let the remaining wine Slow Decant in my fridge
Day13
👃Red, lightly candied fruit with anise & mushroom broth. Violets and brambles. Lovely perfume. Gevrey-Chambertin?
👅Fruit, licorice tar, violets. Silky. Acid and tannins feel electric on my tongue. Earthy, savory, and persistent finish. Beautiful. Great nuance
Slow Decanting made a big difference. This just needs bottle age to further resolve the tannins and this will be stellar✨
A ridiculous value at purchase, word has quickly spread and now these are hard to find. But worth the effort 🍷
Full note on Instagram “Vinloq.notes” — a month ago
A veeeeery simple but pleasant rose. Lightweight. Strawberries and sunshine. — 5 days ago
I thought this was delicious when it opened up! Bright cherry and deep blueberry. Really nice and would buy again! — 25 days ago
If you haven’t had Mencia, get it done…. This had some age on it, still fantastic — 20 days ago
Wow! I find it mindblowing for the price. There must be some carbonic maceration involved. Flowers and cherries, and raspberries, a hint of wet leaves, foliage. Blood, or iron like note of Mencía. Pleasant medium body — 13 days ago
Garnacha *lite* (yes, I expect they were going for irony with this name). This wine tastes just like fresh strawberries; also some pomegranate, roses with light cinnamon and clove. One of these guys staged with Commando G. From 40-90 year old Garnacha planted at high elevation. Delicate and pretty. DO Madrid. — a month ago
Lovely, slightly tart with yellow honeysuckle undertones. Very nice for the price point — 8 days ago
Turd Ferguson
Light skin contact bizarro blend from the mountains on Spain/Portugal border. Textural but nimble. Very well done. Pair with sardines and crackers. — a month ago