Phinca El Vedao
Vineyard: Sourced from three south-facing terraced plot planted more than 30 years ago at 500m above sea level. At a lower altitude, it is somewhat shielded and provides a good yield. The name of the vineyard, El Vedao, comes from the name of the location of the vineyard near Elvillar. David refers to this wine as a “vinos de paraje”, similar to what is know in France as a “lieu-dit”. Tended by their friend Juan Carlos, this vineyard has been cultivated under biodynamic principles for more than 6 years.
Appellation: DOCa Rioja (subregion: Rioja Alavesa)
Varieties: 100% Garnacha
Harvest and Production: Hand harvested and brought to the winery in 10 kg cases. Fermentation is performed in a 2,000-liter concrete vat, then aged in 400 and 500 liter used (neutral) French oak barrels for 28 months before racking and bottling.
- The one varietal Garnacha, a grape that’s not that common in the village of Elvillar, the 2015 Phinca El Vedao is from three plots on a south-facing slope at lower altitude, some 500 meters above sea level, where the grape sets and ripens properly. The wine matured in 400- and 500-liter oak barrels for almost two and a half years. It has an expressive Garnacha nose with berry fruit and a floral touch, more in the style of some wines from the north of Navarra than the ones from Aragón. It has the freshness and acidity often linked to the wines from Elvillar. It’s very balanced and complete and has very fine tannins, a chalky texture from the limestone soils and great balance. A step up over the first vintage. 2,070 bottles were filled in April 2018.
93+ pts — Luis Gutiérrez, The Wine Advocate #245 (June 2019)
- El Vedao is a varietal Garnacha, made with fruit from three separate parcels in the village of Elvillar. Whole bunch fermentation adds some stemmy, spicy concentration to the wine, complementing the earthy, savoury, appealingly funky flavours of wild strawberry and the forest floor. Drink 2021-26
93/100 Tim Atkin, Rioja Report 2020
- A new vineyard-designated red first produced in 2014 and named after a “paraje” (a quarter) in the village of Elvillar, the 2014 Phinca El Vedao is pure Garnacha from three terraces planted about 30 years ago at some 450 meters in altitude. It fermented in a 2,000-liter concrete vat and aged in four 500-liter oak barrels. It has the Garnacha perfume intermixed with faint balsamic and herbal aromas. It’s tasty and with a serious palate, with fine-grained tannins and an earthy touch. 1,296 bottles were filled in November 2017. Drink 2018 – 2022.
91 pts — Luis Gutiérrez, The Wine Advocate #235 (Feb. 2018)