Gregorio Martínez

GM Finca Tempranillo

$41.40 CAD/btl $124.20 CAD/case $145.65 CAD/case Retail


This natural Rioja is unlike any you've tried before, made using a patented process designed to minimize sulphite use and preserve the natural flora. Intense cherry red in colour with a purple rim. Aromas of red and dark fruits (cherry, plum, redcurrants) overlapped with subtle notes of blue flowers (lilac, violets) and balsamic hints. Surprisingly light body, silky smooth and fresh.

GM Finca Tempranillo is produced using a patented method of production developed by the bodega's oenologist which consists of extracting and re-circulating the carbonic gases naturally produced during fermentation into the bottom of the tank; this gently turns the wine over which helps to eliminate unwanted bacteria while preserving good bacteria, making the wine more aromatic and alive with extremely low sulphites.


Annual Production: 15,000 (The club has access to 900 bottles annually)
Tinto (Red)
Palate:  Dry
Grape Variety:
 100% Tempranillo

Viticulture / Farming: Sustainable farming
ABV%: 13.5
Ageing:  12 months in American & French oak barrels + 6 months in bottle
Winemakers: Gregorio & Monica Martinez, Ricardo Cantera, Elena Stoica
Bodega: Gregorio Martinez
Region: La Rioja Alta
Designation of Origin (DOP): Rioja
Micro-Climate: Atlantic & Continental - hot summers, cold winters, high rainfall
Elevation: 700 meters above sea level
Age of Vines: 20 years old - “La Dehesilla” parcel, north-facing
Soil: Iron-rich clay and glacial deposits


  • Drink now or keep for up to 5 years
  • No decanting necessary, just uncork 15/20 minutes before serving
  • Pairs with Tapas, Manchego or any cheese (cow, goat or sheep), Ibérico ham, Paté or any Spreads, Poultry, Pasta or Pizza, Legumes or Meat, typical Spanish dishes, all Mediterranean and Asian rice-based dishes spiced but not too hot.
  • Ideal at 14/15 Celsius


Situated in an ideal location of La Rioja Alta on a plateau at 700m above sea level overlooking the Ebro and Iregua river valleys. The north-facing estate is sprinkled with centenary oaks, a testament to the magnificent microclimate of the area which is influenced by the Moncalvillo and Camero mountain ranges. The elevated plateau protected by the surrounding mountains creates conditions that are perfect for the grapes, combining Atlantic, Continental, and Mediterranean conditions with hot summers, cold winters and good rainfall.

The soils of the vineyard are heavily influenced by the last ice age and the former path of the Iregua river. The stones and glacial deposits left behind from the tertiary age give the wines a particular minerality. The soil is mostly iron-rich red clay, sedimentary sand, and glacial sediment which is also found in the nearby Moncalvillo mountain range. The soils coupled with the altitude and climate make for wines with fantastic ageing potential. 


Hand-harvested into small trailers of 2,000 kgs; deerstalking is followed by pre-fermentation cold maceration of 7 – 9 days in stainless steel vats without sulphur and with natural carbon dioxide. It is then fermented with wild yeast at a maximum of 18°c; part of the wine is then bled off directly into the barrel, the rest is left on the skins until the end of the malolactic fermentation. After pressing the wine is aged in barrel for 12 months, a part of which remains on the lees. It is then aged for a further 4 months in tank prior to bottling.


Founded in the 1970s by Don Gregorio Martinez, a well known Rioja entrepreneur, he began acquiring plots of land around Sorzano, his wife’s home town. Now the estate covers 150 hectares spanning the towns of Nalda, Sorzano, and Entrena, of which 32 hectares are planted vineyards.

Currently managed by his descendants, the project changed dramatically after the arrival of winemaker Ricardo Cantera in 2009. They used to sell grapes to other wineries and make a classic range of wines based on the Crianza, Reserva and Gran Reserva categories but now they have started making a new range of fresh reds and whites. Cantera has patented an energy-saving system that uses the carbon dioxide that is naturally generated during fermentation to break the cap from the inside of the vat through a mushroom-shaped device that spews the wine as if it were a volcano. Another advantage of this system is the ability to work with very low quantities of sulfites.

The grape varieties grown on the estate are Tempranillo, Mazuelo, and Viura, all of which are native to Spain.

Ratings & Reviews

90 points - Robert Parker
92 points - Tim Atkin

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