Carmen, Rocío and Martín

García de la Jara (Hnas Garcia Saborido)

The García Saborido family has been working in La Jara, near Sanlucar De Barrameda for decades. García de La Jara bears the name of their grandfather Paco García who loved nature and lived by the sea. Moreover, the hat on the label represents his inseparable “mascota”, traditional from Cádiz.

In 2007, the grandchildren of Paco, Carmen, Rocio and Martin grafted tannat and tintilla de rota (related to graciano) on 1.5 Ha of muscat rootstocks located 300 meters from the beach near Sanlucar De Barrameda. Another plot of 1 Ha located 100m from the beach was planted with Petit Verdot about 10 years ago.

They grow organic out of conviction and to protect the native and endangered chameleons from harmful insecticides.

They harvest, and sort the grapes manually, and their wines are fermented with indigenous yeasts.


García de la Jara logo

García de la Jara, tinto

The blend of Tannat (20%) and Petit Verdot (75%), one reducing and the other oxidizing, gives very deep, round and soft wines at the same time. The whole is completed with a little tintilla de rota (5%) co-planted. The nocturnal harvest is manual, sorted manually, and the wine is fermented with indigenous yeasts in stainless steel vats, followed by a short maturation of 4 months in 2nd passage oak barrels during which the malolactic conversion takes place. Everything is carried out with care, both for the work in the vineyard, the harvest, the selection of the grapes, and aging in barrels to obtain an authentic, natural, oenological jewel which is also the first red wine entirely produced in Sanlúcar de Barrameda.
RS: 2 g/L; Free SO2: 23 mg/L; 8000 bottles

Brocal de la Jara

100% Palomino from Pago de Balbaina, a small producer and friend of the family.
Vines over 40 years old cultivated and certified organic.

Nocturnal manual harvesting.
The manually sorted grapes are crushed before spontaneous fermentation by native yeasts, then left on the lees in 200 liter amphoras until bottling.
The wine is racked, lightly filtered and then bottled.
RS: <2 g/L; free SO2: 10 mg/L; 1,200 bottles


El Corral de Merlín

Not a rosé you would expect to find at the SAQ!
A very unusual rosé made from 100% Petit Verdot grown 100m from the beach.

Nocturnal manual harvesting.
The manually sorted grapes are crushed then macerated on skins for 24 hours prior to spontaneous fermentation by native yeasts in stainless steel tanks. The malolactic conversion also takes place in stainless steel tanks before being aged in one 200 liter amphora for 6 months.

RS: <3 g/L; Free SO2: 15 mg/L; 300 bottles of which half were shipped to Québec… (!)