An absolute gem in our range, made by El Escoces Volante 'The Flying Scotsman', Norrel Robertson MW the first Scottish Master of Wine and a flying winemaker for more than 20 years in many different countries. In 2003 he arrived with his family in Spain and in 2004 he launched his first wine on the market with the aim of expressing the characteristics of the Garnacha in Calatayud in his wines. His latest El Puño release is exceptional. Made from high altitude ancient vineyards at 1000 to 1100 metres above sea level with ‘pizarra’ slate and quartzite soils. Completely dry grown and unirrigated, this is an inhospitable continental climate with extreme changes of temperature where only mountain herbs, almonds, olives and Garnacha form a breathtaking patchwork. Low annual rainfall of 200-300mm and the remarkable soils produce fine and elegant Garnacha with intense black fruit flavours and complex mineral, smoke and ‘garrigue’ notes. Deep purple with an unevolved rim, pronounced aromas of crushed violets, black fruit and spice. Intense yet delicate with lifted, perfumed fruit and monte bajo/garrigue characters of wild mountain thyme. Full bodied, rounded tannins and a long mineral finish.
Norrel is a buyer of grapes but is increasingly working with his own vineyards planted to Garnacha Tinto, Carignan, Macabeo and Garnacha Blanca. These are all at very high altitudes of 700-1,000m where summers are extremely hot and winters bitterly cold, especially with winds howling down from the Pyrenees to the north. The combination of climate and old vineyards produces wines rich in flavour but beautifully fresh. Having made wines for many bars and restaurants across the UK, Norrel understands the importance of texture, flavour and drinkability. But his vast knowledge of the worlds' finest wines allows him to frame his own wines with fabulous balance and length, and a poise that can be rare in this part of Spain.
Grown on slate and aged in cement. Spicy and sweet fruited, but more lift and sweetness and softer tannins than the Manda Huevos.
Garnacha – Old, concentrated, bush-vine fruit selected from 70-100 year old vines selected from the villages of Acered and Alarba in Aragon. The fruit was fermented and bottled outside of the DO Calatayud. All fruit was rigorously selected and as such, each vine yielded less than 1.5kg grapes or around two tonnes per hectare (15hl/ha). Once picked, fruit was held for a minimum of 48hrs in a cool room to chill fruit to below 4 degrees celsius. Bunches were passed over a selection belt to optimise quality and then crushed into tank and held at 8 degrees celsius to cold soak for up to 10 days. Temperature was then allowed to rise allowing a wild fermentation to commence. Tanks were then plunged gently to obtain gentle extraction. One or two tanks were also allowed an extended maceration after fermentation to add weight and complexity. 40% of wine was then aged in barrel. All old, used French barrels were used with low to medium toast so as not to dominate the wine. Similarly, a selection of larger barrel sizes (300 to 500 litre) were chosen to avoid oxidation and to respect the typicity of the Garnacha grape. The wine was then blended and allowed to age for a further 24 months in subterranean tanks with lees stirring before bottling with only a light filtration and no fining.