Winemaker Notes
Cuentaviñas CDVIN Garnacha represents the most Atlantic interpretation of one of the areas with the highest concentration of centenary Grenache, established at the foot of the Sierrade la Demanda in which these Ferrous Clay soils balance the vegetative cycle of the plant and show that purity of fresh and meaty fruit.
Professional Ratings
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James Suckling
Very beautiful strawberry and blackberry aromas follow through to a full body with extremely fine tannins that spread across the palate. Poised and polished with wonderful intensity and purity. Needs time to come completely together, but already a beauty. Drink after 2023.
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Jeb Dunnuck
The 2019 Garnacha CDVIN is 100% Garnacha from a single vineyard planted in 1923. It has an interesting bouquet of cherry, mulberry, and plum-like fruits as well as spring flowers, toasted spices, chalky minerality, and just a hint of iron. All about finesse and elegance on the palate, it's medium to full-bodied, has a supple, elegant mouthfeel, great tannins, and a great finish. The balance and texture here are truly something, and this is straight-up gorgeous Garnacha. It needs a decant if drinking any time soon and should evolve gracefully for 10-15 years. Best After 2022
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Robert Parker's Wine Advocate
There is a new village Garnacha from Cordovín, but because his winery is in San Vicente de la Sonsierra, he cannot use the name the village of Cordovín. So, he has resorted to labeling it as 2019 Garnacha CDVIN, an absurd last resort due to an absurd limitation in the regulations that I hope will be fixed sooner rather than later. It's produced with grapes from centenary vines in Cordovín and Baldarán on red silt and clay soils with alabaster and gypsum, fermented destemmed and matured in 500-liter barrels for 14 months. It's darker and riper than the 2020 I tasted next to it, with black rather than red fruit, 14% alcohol and a round and juicy palate where the tannins are fine and the finish fresh and long. Best After 2022
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Wine & Spirits
Eduardo Eguren makes this wine from a parcel of 100-year-old vines in the hills of Alto Najerilla. Tasted blind, the wine brings to mind forest strawberries, the warmth of its alcohol cooled, as if by a woodland breeze. The fruit’s purity is impressive, as is its freshness—two of the best kinds of ambition for garnacha.
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.
Highly regarded for distinctive and age-worthy red wines, Rioja is Spain’s most celebrated wine region. Made up of three different sub-regions of varying elevation: Rioja Alta, Rioja Alavesa and Rioja Oriental. Wines are typically a blend of fruit from all three, although specific sub-region (zonas), village (municipios) and vineyard (viñedo singular) wines can now be labeled. Rioja Alta, at the highest elevation, is considered to be the source of the brightest, most elegant fruit, while grapes from the warmer and drier Rioja Oriental produce wines with deep color and higher alcohol, which can add great body and richness to a blend.
Fresh and fruity Rioja wines labeled, Joven, (meaning young) see minimal aging before release, but more serious Rioja wines undergo multiple years in oak. Crianza and Reserva styles are aged for one year in oak, and Gran Reserva at least two, but in practice this maturation period is often quite a bit longer—up to about fifteen years.
Tempranillo provides the backbone of Rioja red wines, adding complex notes of red and black fruit, leather, toast and tobacco, while Garnacha supplies body. In smaller percentages, Graciano and Mazuelo (Carignan) often serve as “seasoning” with additional flavors and aromas. These same varieties are responsible for flavorful dry rosés.
White wines, typically balancing freshness with complexity, are made mostly from crisp, fresh Viura. Some whites are blends of Viura with aromatic Malvasia, and then barrel fermented and aged to make a more ample, richer style of white.