JOSE GARCIA Unculin Tinto
*In transition from 2020 vintage to 2021, please contact us for more information in your area
Unculin Tinto 2019
AB +790870
AB CSPC +790870
Vintage: 2020
Case: 12x750ml
Region: Bierzo, Spain
Varietal: 85% Mencía, 15% field blend of red and white varieties co-planted in the vineyard
Alcohol: 13.2%
ORGANICALLY GROWN
91 Points Robert Parker
“There's one degree more of refinement and freshness in the 2020 Unculín, the entry-level red here. At the same time, it feels a bit wilder and more characterful. The wines from José Antonio García have improved tremendously, and this old-vine cuvée shows it. This is velvety and balanced, fresh and tasty. It's medium-bodied and has medium ripeness with 13.2% alcohol and good freshness. 40,000 bottles produced. It was bottled in October 2021”
Unculin Tinto 2021
BC +126689
BC CSPC +126689
Vintage: 2021
Case: 12x750ml
Region: Bierzo, Spain
Varietal: 85% Mencía, 15% field blend of red and white varieties co-planted in the vineyard
Alcohol: 13%
ORGANICALLY GROWN
92 Points Robert Parker
“The 2021 Unculín is now a vino de villa from Valtuille de Abajo and is labeled as such. This is the entry-level red from over 100 separate plots, old vines normally planted with a Mencía field blend, mainly on stone and clay soils. It fermented with some 15% full clusters and matured in stainless steel, finishing with a couple of months in foudre. This is a young wine that is characterful and a bit wild, with notes of ink, berries, flowers and herbs. It has moderate ripeness, 13% alcohol and a tender, silky and balanced palate. 40,000 bottles produced. It was bottled in October 2022.”
2020 Tasting Notes
Aromas of cranberry, sour cherry, and pink peppercorns. Fresh and vibrant on the palate, the wine juxtaposes crunchy cranberry and pomegranate fruit with firm, food-friendly tannins and hints of dried rose petals, button mushrooms, and herbs. Savory and delicious, the Unculín finishes with further waves of mouthwatering tannins and a lip-smacking dusting of smoky minerals.
Made from old vines, planted between 1936 - 56.
2021 Tasting Notes
Farmed organically, this is a fresh ‘vin de soif’ style of Mencía that has become increasingly rare as the region’s producers chase a modern, riper style thought to be more profitable. From old vines, it offers fresh acidity, juicy red fruit, subtle green earthiness, and enough structure to hold up to food.
Mencía / men THEE ah/
Mencía is a Spanish grape that finds its home in northwestern Spain, in the region of Galicia, and Portugal, where it is called Jaen. What makes Mencía special, especially when grown on old vines, is it has shown the ability to age like other fine wines and it offers deliciously complex aromas in the glass. Because of Mencía’s peppery, earth-driven palate, many were led to believe that the grape was a descendant of Cabernet Franc. This was eventually proved to be untrue, though lovers of Cab Franc, and even Pinot Noir, tend to fall in love with the spicy, earthy red fruit flavors of Mencía.
Region Notes
Jose works 29 parcels in Valtuille de Abajo, in the heart of Bierzo and where his vines are at their youngest at 80 years and oldest at around 120 and perhaps even more excitingly, several hectares in the region of Corullon. This is exciting for two reasons; first the vines here are planted on near vertical slopes in the most amazing valley and second; he and Palacios are the only two growers to have vineyards in this commune.
Bierzo has adopted a new quality-based classification system for its wines, closely following the Burgundian structure of regional, village, and single-vineyard wines. In the Vino de Villa classification system, 100% of the grapes must come from vineyards within the village of Valtuille, and yields are more than 20% below the limit for D.O. Bierzo. Other quality-conscious regulations have been implemented that now make the Bierzo appellation a leading producer of fine wine in not only Spain but in the whole of Europe.
Vineyard Notes
Because of the orography of Valtuille, due to littles slopes, soils changes on each vineyard. There are vineyards with clay soils, but also few sandy areas and at the top of the slopes with galets. This lastest soils are very poor, which makes the plant work all the time. As a result, we have very low yields but high quality grapes.
Winemaking Notes
All grapes come from the finest Grand Cru areas in the Valtuille de Abajo. Whole bunches are hand-picked, leaving stems on 30% of the bunches. The remaining 70% of the grapes are de-stemmed by hand and left intact, without crushing. A 48-hour maceration precedes a spontaneous alcoholic fermentation with indigenous yeast. After fermentation the grapes are pressed with a 20-day post-fermentation maceration. All of this occurs in stainless steel tanks. After four months of aging on the fine-lees and malolactic fermentation in stainless steel, the wine is racked into foudres for 6-8 months to give it some oxygen. Gently fined with bentonite, unfiltered and very little sulfur at bottling.
2021 Technical Notes
Bierzo – Vino de Villa Valtuille de Abajo
Site: Cabanelas, Mata los Pardos, El Val, and others in Valtuille de Abajo from 500m to 550m
Grapes: 85% Mencía / 15% blend of Godello, Doña Blanca, Garnacha, Palomino, Merenzao…
Vine Age: Vines planted from 1900 - 1940
Soil: Clay, sandy loam, and stone
Vinification: Spontaneous fermentation with indigenous yeast in stainless steel
Aging: Four months on the lees in stainless steel, then racked into foudre before bottling
S02 Total: 54mg/L
Farming: Practicing Organic
Vegan: Yes