| | | "I tasted these wines in London and was immediately taken by their personality and purity. It is becoming a cliché, but they instantly transported me to the foothills in Rioja!" - Luis Gutiérrez, The Wine Advocate
One of The "Six Producers Who Are Leading The Way" in Rioja - Mitch Frank, Wine Spectator
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| | | David Sampedro Gil is changing the conversation in Rioja.
Sampedro is a fifth-generation farmer based in the town of Elvillar, in the highest altitude part of the Rioja Alavesa zone - "We have the highest percentage of old vines of any village in Alavesa . . . . And the vineyards are higher here." Sampedro organically and biodynamically farms prime, old-vine parcels in Rioja Alavesa, Navarra, Sierra de Francia, Valencia, and beyond.
Sampedro primarily farms the Tempranillo, Graciano, Garnacha (Grenache), Malvasia, Macabeo (Viura), and Rufete varieties. Personally farming and vinifying each parcel, he is his own vineyard team. In the winery, each parcel is vinified separately; all fermentations occur by native yeasts; traditional (and frequent) pigeage à la main is preferred to remontage; and the wines age exclusively in used oak of 2-3 years in age. |
| | | | ". . . he crafts wines of very strong personality. For David, the name 'phinca' represents balance, which for him is the most important characteristic of a wine." - Luis Gutiérrez, The Wine Advocate
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"100% Rufete. The grapes are sourced from the granitic soils of the Sierra de Francia (80%) and the slate soils of the Sierra de Quilamas (20%). Rufete is indigenous to the region, and was the most planted variety in Sierra de Francia prior to the usurpation of preferred grape varietals like Tempranillo. Rufete grapes are medium in size with thin skins forming small, cramped bunches. The variety is very oxidative, which makes it difficult to work with and explains its mercurial status among winemakers. They are hand harvested, after which time they are placed in open top, 500 liter barrels that are 2-3 years old. The grapes macerate for 15 days, during which a light punching down of the cap is done daily. The fermentation occurs naturally with wild yeast and occurs for 15 days. After pressing the wine is aged in French oak barrels where it spends at least two winters in order to complete a natural malolactic fermentation. The wine is cherry red in color and of medium intensity on the palate. It expresses notes of ripe red fruit, redcurrant and spice in the mouth, with medium-plus acidity and a long, enveloping finish."
"70% Tempranillo, 15% Graciano, 10% Grenache and 5% Viura. The grapes are taken fom four separate biodynamically farmed parcels in Rioja Alavesa. The soil structure ranges from limestone, to clay, to sandy with rocky stones. The altitude of the vineyards varies between 350 and 600 meters. Harvested by hand, the grapes are destemmed directly above a wooden tanks to avoid any form of pumping. Each parcel is fermented separately to distinguish the differences in soil structure prior to blending. The wine is aged for at least one year and is equally divided between new oak barrels and those that are 2-3 years old, during which time malolactic fermentation occurs naturally. A very light filtration is made prior to bottling, which occurs at 12-14 months. This vibrant red expresses floral, blackberry, mineral and smoke notes that mingle through the long finish. It is balanced with firm tannins and fresh acidity."
"40% Tempranillo, 40% Graciano, 10% Grenache and 10% Viura. The grapes are taken fom two separate biodynamically farmed parcels in Rioja Alavesa. Both vineyards have limestone soils with white sand which are of poor quality.Harvested by hand in 10 kg boxes, the grapes are destemmed above wooden tanks to avoid any form of pumping. Fermentation occurs naturally, with no external yeasts added. Only 40%-50% of the grapes are destemmed, whereas the rest are fermented with stems. Each parcel is fermented separately to distinguish the differences in soil structure prior to blending. The wine is aged for 12-17 months in French oak barrels, during which time malolactic fermentation occurs naturally. A very light filtration is made prior to bottling. The bouquet conveys earthy minerality, along with attractive notes of spice, floral and black fruit. On the palate it is well balanced with elevated acidity and plenty of ripe, savory fruit."
"80% Tempranillo, 10% Garnacha and 10% Graciano. Vuelta de Terca is a single vineyard blend fom the La Revilla Vineyard in Rioja, which was originally planted in 1915. The soil is made up of clay and limestone. Harvested by hand, the grapes are destemmed above 500 liter barrels to avoid using any pumps. Following 15 days of maceration and 15 days of fermentation with frequent pushing down of the cap, the fermentation is done with the grapes’ natural yeast. Once the skins are pressed, the juice is aged for 15 months in French oak barrels where malolactic fermentation occurs naturally. After 9 months the juice from the various terroirs are combined for the blend. This wine is deep red with violet glints. The nose is pronounced with ripe fruit and toasted notes. It is medium-bodied with smooth tannins, great acidity and a long, structured finish."
"85% Tempranillo and 15% Viura. Phinca Lali is a single vineyard cuvée whose grapes are taken from a vineyard that was originally planted in 1910 on a small slope facing north-south. All of the grapes are hand harvested into baskets which are emptied directly into 400 liter barrels in the vineyard. This is done on 'days of fruit' following the biodynamic calendar during the last days of October. Once in the winery the barrels are closed for roughly one week. The grapes are then pressed by foot to extract the must, and closed again to continue with natural fermentation and maceration. There is no intervention except for a light punching of the cap that occurs twice a week. Over the next month the barrels are watched closely, and when the fermentation has finished the must is rendered inert with CO2 and closed again. At the end of the year on a 'fruit day' the wine is pressed and passed to French oak barrels where it spends two winters while malolactic fermentation occurs naturally. After roughly 14 months the wine is bottled directly from the barrels. This wine is exceptionally fragrant with aromas of lavender, Asian spices and incense on the nose. It is a full-bodied wine . . ."
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