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Abeica, DOCa Rioja. Single vineyard, 56 years old, at 600 metres altitude. Sloping terrain with sandy clay soils and calcareous outcrops in the upper part. Very poor soils. 100% Garnacha.
Hand-harvested. Fermentation in open tank for 16 days. Drained to seasoned 500-litre French oak barrels without pressing. Malolactic fermentation and 10 months ageing in barrel. Natural stabilisation.
Wine Identification
Abeica Garnacha is a red wine produced by the Abeica winery in La Rioja, Spain. This specific expression is from the 2021 vintage and falls under the DOCa Rioja appellation. It is crafted exclusively from Garnacha grapes, sourced from a single vineyard site that is approximately 56 years old.
Origin and Winemaking
The vineyard is situated at an altitude of 600 meters on sloping terrain characterized by very poor soil. The ground consists of clay-sandy earth with limestone outcrops in the upper sections. The grapes are harvested manually to ensure careful selection. Vinification begins with a fermentation process in open tanks lasting 16 days. Following this, the wine is drained without pressing and transferred to 500-liter French oak barrels that have been seasoned with wine (envinadas). Malolactic fermentation occurs within these barrels, followed by an aging period of ten months on wood. The wine undergoes natural stabilization before bottling.
Tasting Profile
As a single-varietal Garnacha from a high-altitude, poor-soil site in Rioja, this wine is expected to reflect the minerality and structure typical of such terroirs. The use of seasoned 500-liter French oak barrels suggests an approach that emphasizes fruit purity and vineyard character rather than overt oak influence. The gentle handling—draining without pressing—likely contributes to a softer tannic structure, while the extended barrel aging adds complexity and texture.
Critical Reception
The Wine Advocate (Parker) awarded this wine a score of 93 points, indicating high quality and strong critical approval.
Overall Character
Abeica Garnacha presents itself as a serious, terroir-driven expression of Garnacha from Rioja. By focusing on an old-vine, single vineyard with specific soil conditions and employing restrained winemaking techniques involving seasoned oak, it offers a refined example of the variety. The high critical score underscores its potential for complexity and balance, making it a notable selection for those seeking structured yet elegant Spanish reds.
Acidez punzante, con un punto cítrico, muy fluida y agradable esta garnacha.
Abeica has farmed vines in Ábalos for five generations. This three-hundred-inhabitant village in La Sonsierra sits beneath a mountain ridge that acts as a natural screen, with vineyards on clay-limestone soils between 450 and 590 metres. Julián Fernández bought the first plots for family use; today siblings Isabel, Ricardo, Pachi and Raúl lead the project. In the nineties the bodega grew by buying in grapes from neighbours — the four siblings chose to go back to working only with their own vines.
Viticulture is organic in practice, uncertified — they call it living viticulture: whole-family manual harvest, no tractor (steep slopes are worked with a mechanical mule), low yields and parcel-by-parcel selection. Varieties are Rioja's own: Tempranillo, Garnacha, Mazuelo for reds and Viura, Garnacha blanca and Torrontés for whites. Each vineyard has its own name: Carronillo, Larrumbe, El Bardallo, Abaris. The Mazuelo de Larrumbe grows at 590 metres and yields barely 1,500 bottles; Abaris is old-vine Viura fermented in French oak.
Winemaking blends the carbonic maceration of Rioja tradition with whole-cluster fermentation and cold pre-fermentation. The wines have a clear sense of variety and of place — the kind that only comes from old vines in land you own.
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