Winemaker Notes
state 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 4 months in French oak barrels.
Blend: 70% Garnacha Tintorera, 30% Monastrell
Vegan
Professional Ratings
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James Suckling
Blackberries, brambleberries, coconut, potpourri and dried herbs on the nose. Medium-to full-bodied with fine, dry tannins and wild, herbal character. 70% garnacha tintorera and 30% monastrell. Vegan. Drink now.
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Robert Parker's Wine Advocate
The 2020 Laya is balanced, harmonious and serious, and the vintage seems to have absorbed the oak quite nicely. This is always produced with 70% Garnacha Tintorera and 30% Monastrell. It fermented in stainless steel vats with neutral yeasts, with malolactic in barrel, where the wine matured for four months. 360,000 bottles produced. It was bottled in March 2021. Rating: 90+
Spanish red wine is known for being bold, heady, rustic and age-worthy, Spain is truly a one-of-a-kind wine-producing nation. A great majority of the country is hot, arid and drought-ridden, and since irrigation has only been recently introduced and (controversially) accepted, viticulture has sustained—and flourished—only through a great understanding of Spain’s particular conditions. Large spacing between vines allows each enough resources to survive and as a result, the country has the most acreage under vine compared to any other country, but is usually third in production.
Of the Spanish red wines, the most planted and respected grape variety is Tempranillo, the star of Spain’s Rioja and Ribera del Duero regions. Priorat specializes in bold red blends, Jumilla has gained global recognition for its single varietal Monastrell and Utiel-Requena has garnered recent attention for its reds made of Bobal.