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Finca Allende - Rioja Tinto Mingortiz 2015

Red Wine from Rioja · Spain
£60.00 £45.00
Case Rate: £45.00
Ex Tax: £37.50
Country:
Wine Region: Rioja
Wine Area: Rioja Alta
Wine Maker: Miguel Angel di Gregorio
Grape: Tempranillo
Grape Percentage: 100% Tempranillo
Alcohol Percentage: 13%
Unit Quantity (ml): 750
Vegan:
Yes
Limited Stock: (5 btls)
{{ quantity }}
93 pts  Wine Advocate/Robert Parker
Country:
Wine Region: Rioja
Wine Area: Rioja Alta
Wine Maker: Miguel Angel di Gregorio
Grape: Tempranillo
Grape Percentage: 100% Tempranillo
Alcohol Percentage: 13%
Unit Quantity (ml): 750
Vegan:
Yes

Description

BRIONES MINGORTIZ VINEYARD planted in 1964, high density plantation, south orientated and an altitude of 515 metres. With bush pruning. Clayey calcareous soils . Sustainable cultivation with respects the environment and which follows the natural cycles of the plant, with organic fertilizers and animal traction work without using herbicides. Heavy traditional Bungundy bottle, grape colour of 750 ml y 1500 ml. Natural cork of 54 per 24,5 mm,
washed and sterilized without chemicals treatment. Label made with recyclable paper printed with ecological ink. Cap of recyclable tin. Corrugated cardboard cases entirely recyclable. Manual harvest selection, selection at the entry of the winery and optical selection of the berries afterwards.

Wine tasting notes

Intense red colour with violet nuances, powerful .On the nose, franc and direct with balsamic notes, black fruits and compote joined mineral notes. Great harmony in mouth, silky and intense tannins, smooth and voluminous, long soft finish . Wine to keep.

Winery information

Finca Allende

Finca Allende is the brainchild of Miguel Ángel de Gregorio, one of Rioja's 'modernistas'. The winery is based in Briones, on the right bank of the Ebro river, in Rioja Alta. The soils in Briones are composed of red clay and gravel and the vineyards face north. Miguel's philosophy is that wine is made in the vineyard and he seeks to express the individual qualities of each site, rather than highlight barrel ageing. Indeed, when you visit him in Rioja, he often insists on tasting individual vineyard wines in situ, to fully understand their origin and style. The single vineyard wines Martires, Calvario and Aurus are the ultimate expressions of Miguel's hard work.

Finca Allende practices sustainable viticulture without the use of harmful pesticides or herbicides. Cultivation is done by hand or with the help of horses. Allende's commitment is also ethical and the winery supports various projects aimed at helping more disadvantaged groups. The flagship Allende Tinto is 100% Tempranillo, aged for 14 months in French oak barrels.

www.finca-allende.com

Expert reviews

Wine Advocate/Robert Parker (2015) - 93 pts

The 2015 Mingortiz is pure Tempranillo from an organically farmed vineyard in Briones that gives the wine its name. It was planted in 1964, a south-facing plot with limestone-rich soils at 515 meters altitude that give the wine length and elegance. The uncrushed grapes fermented in an oak vat after a six-day cold soak. Malolactic was in barrel, same as the élevage, which was in brand new French barriques and lasted 16 months. It's not a shy wine and hits the scales at 15% alcohol. It's ripe but harmonious, modern, clean and expressive, with the chalky tannins that give that serious mouthfeel. It should be long lived. 9,000 bottles were filled unfiltered and unfined in April 2017. Both this and Gamindez used to contribute to the blend of the red Allende.


Decanter (2015) - 92 pts

Miguel Angel de Gregorio is famed for the perfection of the single-vineyard Mártires, Calvario and Aurus. The newest arrival is Mingortiz, planted in 1964 on limestone. Optically selected Tempranillo berries, ageing in new Alliers oak – the very essence of cherries and a super-fine texture. Also try Gaminde, the fruit of a 1942 vineyard on gravel: an altogether more mineral wine. Drinking Window 2018 - 2028

Vinification notes

Whole bunches destalked and not crushed in french oak watts. Cold prefermentary maceration at 5º C during 6 days. Fermentation controlled at 28º C during 14 days, with three pumping over a day. Total maceration with skins of 20 days. Devatting by gravity and vertical press. Malolactic is done in barrels