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Flat front label of wineFront shot of wine bottle

Botijo Rojo Garnacha 2015

Grenache from Spain
  • WW91
  • RP90
14% ABV
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14% ABV

Winemaker Notes

A lovely pomegranate red color with intense fruit aromas of cherries and blackberries as well as black pepper on the spicy backdrop. This is an intense, fresh and fruity wine with well-balanced tannins and pleasing minerality, reflecting all the simplicity and ingenuity of its namesake.

Critical Acclaim

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WW 91
Wilfred Wong of
Expressive and juicy, the red-fruited 2015 Botijo Rojo takes control of the palate and simply explodes with the goodness of raspberry flavors. The wine's perky finish pairs it well with a beef tongue burrito. (Tasted: January 17, 2018, San Francisco, CA USA)
RP 90
Robert Parker's Wine Advocate
The current entry-level red (but I wouldn't be surprised if the range changed in the future), is the 2015 Botijo Rojo Garnacha where they want to avoid excessive ripeness and concentration that has been so common in the region in the last few years. The destemmed and crushed grapes from 25- to 35-year-old vines in the village of Épila, fermented with indigenous yeasts, finishing fermentation without skins (like a white) followed by malolactic and ten to 15 month aging in concrete tanks. This is a fleshy, slightly rustic Garnacha that represents the place where it comes from and does it in a very drinkable way, with some acid berries that provide freshness, licorice, character and poise.
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Botijo Rojo

Botijo Rojo

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Botijo Rojo, Spain
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These really are handmade wines. They’re made in extremely small batches in traditional concrete vessels in a small winery in the special region of Valdejalón, located in Aragón between Campo de Borja and Calatayud. This is perfect terroir for the Garnacha grape and Botijo Rojo is an outstandingly fresh and fruity expression of the grape. It is produced by an associate winemaker Fernando Mora who oversees every detail from start to scratch. Everything about these wines is premium – including the label which has been designed by award-winning Spanish label designer Marta Lojo and depicts a “botijo”, the traditional Spanish water vessel used in the vineyards to quench the grape-pickers’ thirst. Launched in 2015, the wine was immediately placed in some of the most important markets in the world.

Known for bold reds, crisp whites and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place primary emphasis on its own native grapes. Though the country’s climate is diverse, it is generally hot and dry. In the center of the country lies a vast, arid plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought.

Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache). Rioja also produces rich, nutty whites from the local Viura grape.

Ribera del Duero is gaining ground with its single varietal Tempranillo wines, recognized for their concentration of fruit and opulence. Priorat, a sub-region of Catalonia, specializes in bold, full-bodied red blends of Garnacha (Grenache), Cariñena (Carignan), and often Syrah and Cabernet Sauvignon. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate.

Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez.


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Enjoying great glory across a variety of appellations, Grenache thrives in any warm, Mediterranean climate where ample sunlight allows its clusters to achieve full phenolic ripeness. The grape typically produces full-bodied reds interestingly light in both color and tannins. While it can make a charmingly complex single varietal wine, it also lends well to blending. Grenache's birthplace is Spain (there called Garnacha) where it remains important, particularly in Priorat where winemakers enjoy great liberties in blending Grenache with other varieties. Today it might be most well associated with the red blends of the Southern Rhône, namely Châteauneuf-du-Pape, Côtes du Rhône and its Villages. The Italian island of Sardinia produces bold, rustic Grenache (there called Cannonau) whereas in California, Washington and Australia, Grenache has achieved popularity both flying solo and in blends.

In the Glass

In sufficiently warm conditions, Grenache produces smooth and generous wines that are loaded with strawberry, cherry blackberry, purple plum and in the richest examples, even cocoa, black tea or licorice.

Perfect Pairings

Despite its bold flavors, Grenache has very mild-mannered tannins, which makes it eminently quaffable on its own, yet easy to match with food. Because of its friendly nature, Grenache is the ultimate barbecue red, pairing happily with lamb chops, pork loin or tri-tip. Unlike most other full-bodied reds, Grenache’s low tannin level ensures that it will not easily be fazed by a bit of spice.

Sommelier Secret

Sardinia is often revered for its association with a long and healthy life. Residents of the Italian island often live well into their 90s and beyond, crediting this to their antioxidant-rich red wines, like Cannonau, along with their healthy Mediterranean diet.

SPRVKBJRGA15C_2015 Item# 390776