El Jorco 2019

I tasted three vintages from their flagship and eponymous wine, starting with the 2019 El Jorco, from a warm and dry year. The full clusters from this field blend of Garnacha, Cariñena and Garnacha Tintorera fermented with indigenous yeasts (still in Bierzo by Raúl Pérez) and saw a maceration of 65 days. The wine matured in 500-liter barrels for 22 months. This is the ripest of the three wines, corresponding to a warmer and drier year, a year of a very early harvest and more powerful wines with more tannins. 1,200 bottles produced.