El Capricho by Jose Gordon
28 £
75 cl

El Chano 2020


Ref: RED0042
Weight: 75cl

  • Made from old vineyards, over a hundred years old

  • Aged for 12 months in new French oak barrels

  • The perfect wine to El Capricho steaks!

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85% Mencía 85%, 13% Alicante Bouschet and 2% Palomino.


José Gordon has been a celebrity chef in Spain for a while, known mostly for his extremely high-quality steakhouse, El Capricho. But as one descends into the dark, orange-hued, dimly lit, and deeply shadowy, hand-carved clay cave of El
Capricho with table after table, catching unfamiliar words spoken by familiar accents from all corners of the globe, it quickly becomes obvious that he’s actually world famous.

José has since turned a lot of attention to his wine project, a continuation of his grandfather’s work and the ancient Mencía vines that average more than 100 years old (some own-rooted, pre-phylloxera era) and grown in the high desert between 800-1000m on iron-rich clay and sand that originated in the slate soils of nearby Monte Teleno, the tallest peak in the Galician Mountains.

El Chano is the result of the reactivation of old vineyards, most of which are over a hundred years old. The vineyards, cultivated with the traditional methods of organic farming, produce the grapes Mencia, Garnacha and Prieto Picudo. The result is a fine and fruity wine, where red and ripe fruit and wild aromas stand out. The wine matures for 12 months in French oak and is the ideal accompaniment to El Capricho steaks.


Best served with a superb piece of barbecued El Capricho steak.

5.00 1 5 0

Ingredients, Nutritional Values & Allergens


Ingredients: 85% Mencía, 13% Alicante Bouschet, 2% Palomino,
Net Weight: 75cl
Best Before: See label
Country of Origin: Spain
Brand: El Capricho by Jose Gordon
Packaging: Sealed glass bottle
Storage: Store in a cool dry place
Usage: Best served at room temperature
Vintage: 2020
Region: VDT Castilla
ABV: 14%
Grape: 85% Mencía 85%, 13% Alicante Bouschet and 2% Palomino
    • Sulphites

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    El Capricho by José Gordón

    The Source

    El Capricho by José Gordón

    The story of El Capricho restaurant in the tiny village of Jimenez de Jamuz in Leon is the stuff of gastronomic legend. For the last 25 years, its proprietor, José Gordón, has devoted himself almost religiously to the pursuit of the very finest meat to serve in his restaurant. Little could he have ever imagined that his lifetime’s work would wind up in El Capricho’s steak being judged as the world’s absolute best by a series of renowned international publications. It all starts with the animals. José travels far and wide to find the finest oxen available, choosing mature animals whose meat has been sculpted by a lifetime of work in the open fields. He brings each ox to his natural, organic farm in order to fatten them before slaughter, a process that typically takes 5 years, during which time the meat becomes marbled with the characteristic fat and subtle nuances which lend the final product an unmistakable taste. After slaughter, the meat is hung to cure at low temperatures for 90 days – intensifying the already spectacular flavours. The result is meat unlike any other. Time Magazine called it “the perfect steak”. American Vogue food writer Jeffrey Steingarten described it as “probably the greatest steak I’ve ever eaten”. The guardian featured El Capricho as the best place to eat steak in the world.

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