Bodegas Nekeas Vega Sindoa El Chaparral Old Vines
Bodegas Nekeas
Vega Sindoa El Chaparral Old Vines Garnacha Current Vintage: 2014 Region of Origin: D.O. Navarra Grape Varietal: 100% Garnacha Old Vines Additional Information: The winery Bodegas Nekeas is located in the town of Añorbe in a valley called Valdizarbe, which sits on the foothills of the Pyrenees Mountains. This is the most northern region of the D.O. Navarra. El Chaparral is named after a small Spanish oak tree called Chaparro that surrounds the area where the vineyards are found. The grapes for this wine come from Garnacha vines planted between 1890 and 1930. The 40.8 acres of vineyards are divided into 40 small parcels planted in the vaso system. Yields are low, approximately 1.25 tons/acre, which is why former generations had abandoned these vines. It is thought that these Garnacha plots are the most northern in Spain and the closest to the Atlantic Ocean. The grapes are hand harvested, then macerated for 30 days, and fermented for 7 days. Malolactic fermentation takes place in 100% French oak barrels, followed by aging on lees for 5 months. The wine is fined with egg whites and lightly filtered before bottling. Estate bottled. Production: 2,000 cases ___________________________________________ Reviews:
2014 Robert Parker, The Wine Advocate, #226 Aug 2016
91pts
2013 Josh Raynolds, Vinous, January 2016
91pts
2011 Robert Parker, The Wine Advocate, #203 Oct 2012
90pts Page 8
Vega Sindoa El Chaparral Old Vines Garnacha Current Vintage: 2014 Region of Origin: D.O. Navarra Grape Varietal: 100% Garnacha Old Vines Additional Information: The winery Bodegas Nekeas is located in the town of Añorbe in a valley called Valdizarbe, which sits on the foothills of the Pyrenees Mountains. This is the most northern region of the D.O. Navarra. El Chaparral is named after a small Spanish oak tree called Chaparro that surrounds the area where the vineyards are found. The grapes for this wine come from Garnacha vines planted between 1890 and 1930. The 40.8 acres of vineyards are divided into 40 small parcels planted in the vaso system. Yields are low, approximately 1.25 tons/acre, which is why former generations had abandoned these vines. It is thought that these Garnacha plots are the most northern in Spain and the closest to the Atlantic Ocean. The grapes are hand harvested, then macerated for 30 days, and fermented for 7 days. Malolactic fermentation takes place in 100% French oak barrels, followed by aging on lees for 5 months. The wine is fined with egg whites and lightly filtered before bottling. Estate bottled. Production: 2,000 cases ___________________________________________ Reviews:
2014 Robert Parker, The Wine Advocate, #226 Aug 2016
91pts
2013 Josh Raynolds, Vinous, January 2016
91pts
2011 Robert Parker, The Wine Advocate, #203 Oct 2012
90pts Page 8
