Winemaker Notes
Estate vineyards located between 2,300 and 3,300 feet above sea level on poor, sandy soils rich in limestone. Vineyards are dry-farmed, without the use of pesticides or herbicides, and the grapes are hand harvested. The wine ferments in stainless steel and then ages for 12 months in French oak barrels.
Blend: 85% Garnacha Tintorera, 15% Monastrell
Professional Ratings
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Robert Parker's Wine Advocate
The 2018 La Atalaya del Camino was produced with a blend of 85% Garnacha Tintorera and 15% Monastrell from dry-farmed, head-pruned vines planted on limestone soils and averaging 45 years of age from a cooler year that resulted in lighter and fresher wines. Still, this is 15% alcohol and with a pH of 3.83 and 5.8 grams of acidity, a full-throttle red matured in French oak barrels for 12 months. This has a strong note of tomato vine and fresh tomato juice (something I always find in the sweet wine from Olivares...), which apparently shows as the Garnacha Tintorera gets riper and more concentrated from old vines. It has a smoky palate with grainy tannins and a dense texture. 54,000 bottles produced. It was bottled in March 2020. Best after 2022.
Grenache thrives in any warm, Mediterranean climate where ample sunlight allows its clusters to achieve full phenolic ripeness. While Grenache's birthplace is Spain (there called Garnacha), today it is more recognized as the key player in the red blends of the Southern Rhône, namely Châteauneuf-du-Pape, Côtes du Rhône and its villages. Somm Secret—The Italian island of Sardinia produces bold, rustic, single varietal Grenache (there called Cannonau). California, Washington and Australia have achieved found success with Grenache, both flying solo and in blends.
The Moors gave it the name, ‘Manxa,’ which fittingly means ‘parched earth.’ La Mancha, the largest Spanish wine producing region in all of Spain, is one of its hottest and driest. Sturdy and drought-resistant white varieietes like Airen, Viura and Verdejo thrive in this environment.