Phincas

Vineyard: Sourced from a variety of our estate vineyards. A “village” wine expressing the vineyards of Elvillar when left untouched by conventional treatments.

Appellation: DOCa Rioja (subregion: Rioja Alavesa)

Varieties: 85% Tempranillo, 10% Graciano, and 5% Viura.

Harvest and Production: Hand harvested and brought to the winery in 10 kg cases. Approximately half of the grapes are destemmed and the other half undergoes whole cluster carbonic maceration, the two are combined and a natural fermentation takes place in a large oak vat. After the fermentation is finished, the wine is aged 36 months in 500 L neutral French oak barrels.

 

 

 

Reviews:

2013 Vintage

  • The 2013 Phincas is their “domaine” red from biodynamically farmed vineyards in Elvillar, most of them 50+ years old. It’s mostly Tempranillo with some Graciano and Viura, fermented with 60% stems in oak vats with indigenous yeasts. The wine matured in used 500-liter French oak barrels for three years. It has intense balsamic aromas reminiscent of a vermouth or a Barolo Chinato, a character that I like and is very distinct, but when it’s a constant in all the wines, it tends to make them look similar. The core fruit has good focus, perfect ripeness and a pleasant mouthfeel, with good freshness and acidity. 9,330 bottles produced. It was bottled in May 2017. Drink 2018 – 2023.
    91 pts — Luis Gutiérrez, The Wine Advocate #235 (Feb. 2018)
  • This is the first vintage of Phincas to be bottled in David Sampedro’s stylish new winery, made from his own vines in Elvillar with a cuvée of Tempranillo, 15% Graciano and 5% Viura. Whole bunch fermented, it’s sappy and textured with aromas of clove and ginger spice, fine tannins and understated oak.  Drink 2020-25.
    94 pts — Tim Atkin, Rioja Report 2018
  • A suave and impressively styled wine. Ripe, pristine dark cherries and chocolate on the nose lead into a carefully crafted, luxuriously flavoured palate. Long and regal. Drink now.
    93 pts — James Suckling