Notes
Sangrado literally translates to “bled” and is a very interesting method of fermenting the juices bled-off in the early stages of carbonic maceration during which the grapes have only been crushed by their own weight. The method is also practised in Champagne creating the French equivalent of “Saignee”.
The siphoned-off juices undergo the lightest skin contact during the early stages of maceration and are so delicate that many argue the resulting wine (which is something between a rosé and red wine) is filled with character and better expresses the terroir due to its extremely delicate treatment.
The Gregorio Martinez Finca Tempranillo Sangrado is light cherry hue in colour with a bright red rim. On the nose, there are aromas of red fruit (strawberry, cherry, redcurrant) with lactic overtones, brioche, herbs (laurel and thyme) and hints of cinnamon, over a floral base of carnation, and geranium.
After some time in a glass, touches of lilac and tobacco appear. It’s fresh and easy to drink, but has complexity, and coats the mouth with its roundness without ever losing its freshness…. Reminiscent of cherry and strawberry with a sweet spiciness…. Very long in the mouth with excellent acidity!
Facts
Annual Production: 2,500 (The club has access to 350 bottles annually)
Type: Sangrado (Tinto/Rosado) (Red/Rosé)
Body: Light
Palate: Dry
Finish: Fresh
Grape Variety: 70% Tempranillo 30% Mazuelo (Riojan Cariñena)
Viticulture / Farming: Sustainable farming
ABV%: 13.5
Ageing: 8 months in French oak barrels + 4 months in bottle
Winemakers: Gregorio & Monica Martinez, Ricardo Cantera, Elena Stoica
Bodega: Gregorio Martinez
Region: La Rioja Alta - Nalda
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
Tips
- 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 well chilled at 10/12 Celsius
Terroir
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.
Vinification
Hand-harvested into small trailers of 2,000 kgs; de-stalking is followed by 24 hours of pre-fermentation cold maceration at 8°c in stainless steel vats, after which each tank is “bled” with the must going straight to used French-oak barrels for fermentation. It is then aged in barrel for 8 months with occasional lees stirring. After this time it is racked, lightly fined and bottled.
Winemakers
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
91 points - Robert Parker
93 points - Tim Atkin
"Is Sangrado a red or a rosé? In truth, it's mid-way between the two, with deeper colour than most claretes. Produced from Tempranillo and 30% Mazuelo fermented and aged in older barrels, it's floral complex and refined with subtle spice and red berry flavours that are reminiscent of Trousseau or even Pinot Noir."
-Tim Atkin
