Winemaker Notes
100% Garnacha from very old vines (80+ years) grown on the clay and limestone soils of the Rivas de Tereso (650m elevation). Spontaneous fermentation in old used foudres, and elevage in clay amphorae.
Professional Ratings
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Robert Parker's Wine Advocate
I loved the perfumed and varietal nose of the 2022 La Dula—pure Garnacha from high-altitude vineyards in the village of Rivas de Tereso. It's ripe without excess, with 14% alcohol, a low pH (3.39) and very good acidity despite the warm year. It's clean, transparent and precise. It feels young but has an approachable and juicy palate with very fine tannins. Elegant, nuanced and clean.
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Wine Spectator
A bright red, with good focus. This is a bit firm today, showing taut, chalky tannins. Yet there's pleasing expression, too, with ripe, crushed raspberry, thyme and floral notes, plus white pepper and blood orange peelinfused acidity. With some short-term cellaring, this will shine. Best after 2027. 540 cases made, 150 cases imported.
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.