Garcia De La Jara 2023

Description

GRAPE VARIETIES

40% Petit Verdot, 30% Tannat & 30% Tintilla de Rota

WINE TASTING

In 2007 siblings Carmen, Rocio and Martin Garcia planted a two-hectare vineyard less than 100 meters from La Jara beach near Sanlúcar de Barrameda (Cadiz) to produce a red wine in the land of manzanilla. Being so close to the sea, the soils are sandy and there is a microclimate of cooler fresher air. 

Garcia de La Jara is named after their grandfather who loved nature and living by the sea. Made from 40% Petit Verdot, 30% Tannat and 30% Tintilla de Rota, the grapes are picked by hand at night, then hand sorted and destemmed before macerating them in stainless steel tanks for a few days until fermentation of natural yeasts takes place. After malolactic fermentation, also spontaneous, the different varietals are blended. The wine is then transferred to second-use Bordeaux barrels where its rests for 6 months to soften some of the grape tannins. Bottling is done without fining or filtering. The wine is kept in bottle for about 6 months before release.

Garcia De La Jara is a red that’s flavoured by the sea. On the nose, aromas of plums, citrus, complemented by chocolate, ripe red fruit, vanilla, tobacco and cedar. On the palate, its first impact is creamy, round and deep. Firm structure and tannin throughout the mouth until the finish, where it meets again with chocolate, ripe black fruit and a salty, saline mineral character.

FOOD PAIRING

Perfectly pairs with grilled meats, all types of charcuterie or aged cheeses but this wine particularly good with barbecued meaty fish such as tuna, turbot or monkfish or grilled prawns like carabineros.