El Escoces Volante is '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. Since the 1990s he has gained experience working in different countries, Italy, Portugal, Australia, France, Chile and Australia.
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 Waitrose and 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.
Papa Luna is a tribute to Pedro Marinez de Luna, the famous Aragonese cardinal and anti-pope. The wine has been sourced from a base of ancient vine Garnacha and other varieties that also have their roots in the region of Calatayud, Aragon. A combination of high altitude, low yielding vineyards and careful winemaking has resulted in a very individual, power creation not unlike its namesake.
The Garnacha element was carefully sourced from only the highest altitude vineyards on the slopes of Monte Armantes, predominantly from the Campillo vineyard zone. Yield for the Garnacha did not exceed 18hl per hectare. Careful temperature-controlled fermentation and the collaboration of New World trained winemakers and local knowledge has produced a full bodied, distinctive Rhône blend which marries the Old and New World in terms of style but with a slant towards a meatier, more structured wine. The key to this wine is the long time spent working with the fine lees to obtain length and complexity.