WINE INFORMATION

In 1914, the Olmo family owned an 8,000 square meter plot of land in a cereal growing area. Bucking the local trend, brothers Miguel and Lorenzo decided to grow grapes, especially Bobal. In the 1950s, their sons Manuel and Heraclio took over, expanding the vineyards and introducing Tempranillo to the vineyard. All the fruit was sold; the idea of making wine never crossed their minds. In those days, France bought a lot of Spanish wine, so other locals began growing grapes. Heraclio, ever the innovator, worked on farming innovations and introduced another local variety to the mix—the white grape Macabeo. He and his brother were regarded as the local eccentrics, even more so when they introduced Cabernet Sauvignon in the ‘80s, growing the vines on trellises and using drip irrigation. They also studied the effects of agrochemicals on crops birds, and bees. This led to the conversion to organic viticulture. When the third generation, Manuel and Lorenzo, took over in 1994, they expanded the vineyards, adding Chardonnay, Sauvignon Blanc, Merlot, and Syrah. They also took training courses in viticulture and enology, and in December 1999 decided to make wine using their certified organic grapes. Their first brand, Ananto, was named for the butterflies in their stomach as they launched their first wine. Long story short, they were very successful, building other wineries, acquiring a bottling line, and began exporting wine to Europe in 2005, and to the U.S. four years later. They now produce 10 brands, including natural/orange wines, all are certified organic and vegan, and all reflect a distinct philosophy.

Grapes for this wine grow in Fuenteseca at 920 meters above sea level, Soils are medium-deep sandy limestone, and the climate is Mediterranean with some continental influence. The Bobal vines are 20 years old, the Cabernet 28. Bobal was harvested in the third week of September, the Cabernet in the second week of October. Each variety was vinified using free-run juice (not pressed), cold settled, and fermented in tank. It rested on the fine lees to add body and smoothness and prevent oxidation. Fining, stabilization, and filtering were all gently carried out using no animal products.

TASTING NOTES

Beautiful vibrant color, between salmon and persimmon. Very aromatic, offering dried red currants, fresh strawberries and raspberries, with a hint of florality. The palate is tart and fresh, with moderate-plus acidity that indicates the fruit did not become overripe before it was harvested. The acid stays from attack to finish. Weighty for a rosé, with both berry and savory elements, more suited to the table than the hammock. The flavors echo the aromas, and the finish lingers quite a while.

FOOD PAIRING

Pair with appetizers such as grilled shrimp. Sushi and salmon (teriyaki sauce is nice) work well. Try with roast pork or vegetables.

Fish-full flavored (salmon/tuna), Grilled preparations, Ham, Hors d'oeuvres, Just for Cocktailing, Pork