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Viña Zorzal, DO Navarra. Single plot of century-old pre-phylloxera vines on the banks of the Alhama river. Gravel soils rich in limestone and clay. 100% Garnacha.
Alcoholic fermentation in open 500-litre one-year-old French oak barrels with native yeasts. Malolactic fermentation followed by 12 months ageing in 500-litre French oak barrels.
Señora de las Alturas 2019
Produced by Viña Zorzal in Navarra, Spain, this red wine is a single-vineyard expression from the Pontigos parcel. The grapes are 100% Garnacha sourced from ancient pre-phylloxera vines, planted on gravelly soils with a predominance of limestone and clay, located on the banks of the Alhama River.
The winemaking process begins with fermentation in open 500-liter French oak barrels using native yeasts. This is followed by malolactic fermentation and an aging period of twelve months in these same used 500-liter French oak barrels. The resulting wine has a pH of 3.39 and retains six grams of acidity (tartaric).
On the nose, the wine presents an impactful aromatic profile combining notes of violets and ripe cherries. On the palate, it is savory and fruity with good acidity and a long finish. The color is cherry with a violaceous rim.
Critical acclaim for this vintage includes a score of 94 from Guía Peñín, which highlights its fruity expression, red fruit, floral notes, and spiciness. Additionally, The Wine Advocate (Parker) awarded the wine 95 points, noting that it comes from an exceptional year characterized by moderate yields and low pHs. The critic emphasizes that only healthy grapes are used in production.
Overall, Señora de las Alturas 2019 is a pure Garnacha that reflects its unique terroir through its structural acidity and complex aromatic profile, offering a balanced and persistent drinking experience.
Descripción generada por IA con conocimiento WSET. Solo orientativa.
PEÑÍN: 94
COLOR: cereza, borde violáceo
AROMA: expresión frutal, fruta roja, floral, especiado
BOCA: sabroso, frutoso, buena acidez, largo
PARKER: 95
The single-vineyard 2019 Señora de Las Alturas comes from an ancient plot on the gravel and silt soils on the banks of the Alhama River they call Pontigos. They only work with healthy grapes, and this comes from the first vintage that they considered to be an exceptional year of moderate yields and low pHs. This pure Garnacha was picked at 14.1% alcohol, and the bottled wine has a pH of 3.39 with six grams of acidity (tartaric). It fermented in open 1,000-liter pools followed by malolactic and in two used 500-liter French oak barrels for 15 months. It has an impactful nose combining notes of violets and ripe cherries, a little deeper than other cuvées from the same zone, nuanced, with a little more ripeness, very complete and complex. It has also developed nice complexity for its young age. The palate has the depth and complexity of the old vines, with super fine, chalky tannins and great balance. It really transcends the price. 1,300 bottles produced. It was bottled in January 2021.
Antonio Sanz had been running the Malón de Echaide cooperative in Cascante when he founded Vinícola Corellana in 1989. His three sons took over in 2007 with the roles divided — Iñaki running the winery, Mikel in the vineyard, Xabi on the commercial side — and started out with a graciano from that same vintage.
The turn came later, when Rafael Regadera showed them what was in the old garnacha of the Ribera Baja. The house has narrowed towards those parcels ever since: around three hundred and fifty thousand bottles today, close to 80% of it exported, and some wines that do not reach a thousand.
They work fifty-two hectares and vinify them apart, because each site argues something different. Pontigos, in Fitero, is pre-phylloxera garnacha on stony soils that have never been tilled. Corral de los Altos sits on top of a plateau, exposed to the cierzo. Lerga, at 615 metres, gets more rain than Fitero. Las Roscas is above 500 metres on sandstone, limestone and clay.
Señora de las Alturas comes from a parcel of pre-phylloxera vines on the banks of the river Alhama, on gravel with limestone and clay: garnacha alone, fermented with indigenous yeasts in open 500-litre barrels and aged twelve months in the same format.
Malayeto is its opposite in age and its like in approach: a little over two hectares of thirty-five-year-old vines at 520 metres, on stony soil, facing the Moncayo. Early picking, spontaneous fermentation in 3,500-litre vats, minimal extraction and nine months in second-fill French oak. The first vintage was 2013.
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